Corn bread and corn chili: Two great tastes that taste better together!
- Chili Ingredients!
- 1 medium onion, diced
- 1 lb. ground beef
- 2 celery stalks, sliced thin
- 1 medium green bell pepper, diced
- 16-oz. can red kidney beans, drained
- 2 tsp. minced garlic powder
- Option: 1tsp. garlic powder
- 16-oz. can diced tomatoes undrained
- 8‑oz. can Mexicorn
- 3 sprigs of thyme (optional)
- 8‑oz. can tomato sauce
- Option: 4 oz of tomato paste as substitute)
- 1.5 tbsp. chili powder
- 1⁄2 tsp. black pepper
- 1⁄2 tsp. salt
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. hot sauce (or whatever amount you like of your favorite hot sauce)
You can use a box of premixed corn bread mix, or if you want you can make it from scratch:
- Cornbread Ingredients!
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 1⁄2 tsp. baking powder
- 1⁄2 tsp. salt
- 1 tablespoon sugar
- 1 1⁄4 cup milk
- 2 eggs, beaten
- 3 tbsp. vegetable oil (or olive oil)
- 8 1⁄2 oz. can cream-style corn
Lightly grease your slow cooker bowl (or use nonstick cooking spray) and set on high.
In a large skillet over medium-high heat, cook beef (or turkey) all the way through. Drain and add to your slow cooker.
Add onion, bell peppers, celery, can of beans, tomatoes, Mexicorn, tomato sauce/paste, chili seasoning, paprika, thyme (optional), salt, pepper and hot sauce.
Stir and cook on high for about 2 hours. You can also cook on low for about 4 hours if that timing works better for you. The goal is to get the base fairly thick and not runny so the cornbread mix wont sink down into the chili.
If you’re making your cornbread from scratch, mix baking powder, cornmeal, flower, eggs, vegetable oil, and cream corn in a large bowl. Gently pour cornbread mixture on top of the chili base.
Cook on high for 90 minutes to 2 hours or until cornbread is completely cooked. Use the good ol’ toothpick method to check from doneness.
Use a large spoon to serve up and top with cheese, sour cream, salsa or anything else you like.