Crockpot Chili with Cheddar Cornbread Topping
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!Slow cooker meals are my secret weapon for stress-free days. These set-it-and-forget-it recipes are perfect for busy every day life. Simply toss in the ingredients into your slow cooker, and dinner’s done by the time the day winds down. They’re comforting, flavorful, and made to fit real-life schedules.This Crockpot Chili with Cheddar Cornbread Topping is the ultimate easy comfort food for busy weeknights, game days, and family dinners. Hearty ground beef chili is slow-cooked with beans, tomatoes, chili seasoning, and beef broth, then topped with melted cheddar cheese and fluffy Jiffy cornbread. The cornbread cooks right on top of the chili in the slow cooker, creating a delicious one-pot meal with minimal cleanup. This slow cooker chili recipe serves 6–8 and is an easy, family-friendly dinner everyone will love.
Equipment
- 1 Crockpot/6-quart slow cooker
- 1 skillet
- 1 Mixing bowl
Ingredients
- 1 lb ground beef, browned and drained
- 1 small onion, diced
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 small can (6 oz) tomato paste
- 1 cup beef broth
- 1 packet chili seasoning
- 1 tsp garlic powder
- 1 to 1½ cups shredded cheddar cheese
- 1 box Jiffy corn muffin mix, plus the egg and milk called for on the box
Instructions
- Add the cooked ground beef, onion, kidney beans, black beans, diced tomatoes, tomato sauce, tomato paste, beef broth, chili seasoning, and garlic powder to a 6-quart slow cooker, then stir well.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chili is hot and thick.
- Stir the chili well. If it looks especially thin, leave the lid off for 10–15 minutes on HIGH before adding the topping.
- Sprinkle the shredded cheddar evenly over the top of the chili.
- Prepare the Jiffy corn muffin mix according to the package directions, then gently spoon the batter over the cheese and spread it into an even layer without stirring it into the chili.
- Lay a clean paper towel flat across the top of the slow cooker, then place the lid on top. Make sure the paper towel is secure and does not hang near the heating element or touch the food.
- Cook on HIGH for 1 to 1½ hours, or until the cornbread is set and cooked through in the center.
- Carefully remove the lid and paper towel, avoiding any collected condensation, then let the crockpot sit uncovered for 5–10 minutes before serving.
Paper Towel Hack: The paper towel catches condensation from the lid so it doesn't drip back onto the cornbread and make the top soggy. Keep the chili fairly thick and use only one box of cornbread mix so the topping cooks through evenly.