Slow Cooker Corn Chili and Cornbread

• 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
  • Option: 1 tsp. 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

Directions

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.