Print

Cozy Crockpot Beef Chili with Easy Cornbread Topping

crockpot beef chili with cornbread topping - featured image
Print Recipe

This isn’t just another chili recipe. It’s the one I’ve tested over and over, tweaking the spices and the cooking time until it felt just right. The crockpot does all the work, and the cornbread bakes right on top of the chili for a one-pot wonder that’s pure comfort.

Ingredients

Scale
  • 2 pounds ground beef (80/20 works best for flavor; drain excess fat if needed)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
  • 1 can (15 ounces) diced tomatoes, with their juices (I prefer fire-roasted for extra smokiness)
  • 1 can (15 ounces) tomato sauce
  • 2 cans (15 ounces each) kidney beans, drained and rinsed (or black beans if that’s what you have)
  • 2 tablespoons chili powder (use a good quality one—it makes a difference)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (this is the secret to that cozy, campfire flavor)
  • ½ teaspoon dried oregano
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 1 cup beef broth (or water if you’re in a bind)
  • 1 tablespoon brown sugar (optional, but it balances the acidity beautifully)
  • 1 cup yellow cornmeal (I like Bob’s Red Mill for consistent texture)
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar (just a touch of sweetness to contrast the savory chili)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk (or make your own by adding 1 tablespoon vinegar to regular milk and letting it sit 5 minutes)
  • 1 large egg
  • ¼ cup unsalted butter, melted (plus a little extra for greasing the crockpot)

Instructions

  1. Brown the beef. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned all the way through—about 6 to 8 minutes. Don’t skip this step; browning adds a ton of flavor. If there’s a lot of fat, drain it off, but leave a little for richness.
  2. Sauté the aromatics. Push the beef to one side of the skillet and add the diced onion. Cook for 3 to 4 minutes until it starts to soften, then add the minced garlic and cook for another 30 seconds until it smells amazing. Stir everything together.
  3. Transfer to the crockpot. Dump the beef and onion mixture into your slow cooker. Add the diced tomatoes (with their juices), tomato sauce, drained kidney beans, chili powder, cumin, smoked paprika, oregano, salt, pepper, and beef broth. Stir it all together until it’s well combined. If you’re using the brown sugar, add it now—it helps round out the acidity of the tomatoes.
  4. Cook the chili. Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The longer it cooks, the more the flavors meld together. I usually go for 7 hours on low because I love how deep the flavor gets.
  5. Make the cornbread batter. About 30 minutes before the chili is done, preheat your oven to 400°F (if you’re finishing in the oven) or get ready to bake it right in the crockpot. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry and stir until just combined—a few lumps are okay. Overmixing makes the cornbread tough.
  6. Add the cornbread topping. Spoon the cornbread batter evenly over the top of the chili in the crockpot. It should be thick enough to sit on top without sinking. Use a spatula to spread it gently to the edges.
  7. Bake the topping. If your crockpot insert is oven-safe (check the manufacturer’s instructions!), place it in the preheated oven, uncovered, for 20 to 25 minutes, until the cornbread is golden brown and a toothpick inserted in the center comes out clean. If it’s not oven-safe, carefully transfer the chili to a 9×13-inch baking dish, top with the batter, and bake as directed.
  8. Rest and serve. Let the chili sit for 5 to 10 minutes after baking. This helps the cornbread set and makes serving easier. Scoop into bowls, making sure each serving gets some of that beautiful cornbread topping.

Notes

Wait until the chili is fully cooked and bubbling before adding the cornbread topping to prevent it from sinking. For a richer chili, brown the beef in batches. Don’t skip the smoked paprika. Make sure buttermilk and egg are at room temperature for the cornbread. You can brown the beef and onions the night before to save time.

Nutrition

Keywords: crockpot chili, beef chili, cornbread topping, slow cooker chili, comfort food, one-pot meal, easy chili recipe

Find it online: https://goldensimmer.com/cozy-crockpot-beef-chili-with-easy-cornbread-topping/