chili recipe crock pot
The Best chili recipe crock pot
Slow-Cooker Beef Chili with Cornbread
A hearty, smoky chili slow-cooked in a crock pot, packed with tender beef and fresh vegetables. Served with a crisp cornbread to soak up every flavorful bite.
🥘Ingredients
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, drained
- 1 (15 oz) can black beans, drained
- 1 (6 oz) can tomato paste
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 cup beef broth
- 1 cup water
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp salt
- ½ cup buttermilk
- ½ cup vegetable oil
- 1 large egg
- ½ cup cornmeal
👨🍳Directions
-
1
In a large skillet, heat olive oil over medium heat. Add beef cubes and brown on all sides. Remove beef and set aside. -
2
In the same skillet, sauté onion, garlic, and bell pepper until softened, about 5 minutes. Stir in tomato paste and cook for 1 minute. -
3
Return beef to the skillet, add crushed tomatoes, kidney beans, black beans, chili powder, cumin, oregano, beef broth, water, salt, and pepper. Stir well. -
4
Transfer the mixture to the crock pot and cook on low for 3 hours or high for 2 hours, stirring occasionally to ensure even cooking. -
5
While the chili simmers, prepare the cornbread batter by mixing flour, sugar, baking powder, salt, buttermilk, oil, and egg in a bowl. Stir in cornmeal. -
6
Pour the batter into a greased 8×8-inch baking dish. Bake at 375°F for 20–25 minutes, or until a toothpick inserted comes out clean.
🔧Equipment
- Crock pot
- Large skillet
- Mixing bowls
- Cutting board
- Knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow-Cooker Beef Chili with Cornbread Works
❓ Frequently Asked Questions About Slow-Cooker Beef Chili with Cornbread
How do I adjust the spice level in this crock pot chili?
Yes, you can easily tweak the heat by adding more or less of your preferred spices. Start with a baseline of half a teaspoon of chili powder and half a teaspoon of cayenne (or smoked paprika for a milder kick). If you want it hotter, increase the cayenne to a full teaspoon or add a pinch of crushed red pepper flakes. For a sweeter or nuttier flavor, swap out half the chili powder for ground cumin or a dash of brown sugar.
Can I use canned beans instead of dried beans?
Absolutely. If you’re short on time, use 3 cups of your favorite canned beans (such as kidney, black, or pinto) instead of the dried version. Rinse and drain them first to remove excess salt. Just be aware that canned beans may have a slightly different texture, so you might want to mash a few for a heartier chili.
What can I substitute if I don’t have ground beef?How long should I cook the vegetables before adding them to the crock pot?
Sauté or soften your onions, bell peppers, and garlic in a pan for about 5 minutes until fragrant and slightly softened. If you prefer a brighter flavor, add them raw and let them cook in the chili for the full 6–8 hours. For a deeper, richer taste, cook them down first.
Can I add cheese or sour cream after cooking, or should I stir it in during the first step?
It’s best to stir in melted cheese (such as shredded cheddar or Monterey Jack) or sour cream at the very end, about 15 minutes before serving. This prevents it from curdling or turning grainy. If you’re using a creamy sauce, you can add it earlier, but keep an eye on the chili’s consistency.
