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When it comes to comfort food, few dishes can rival the hearty warmth of a slow cooker chili topped with a golden, cheesy cornbread crust. This delightful recipe is not just a meal; it's an experience that evokes cozy gatherings, family dinners, and the satisfaction of a well-cooked dish. Hearty slow cooker chili with a cheddar cornbread topping embodies the essence of home-cooked goodness, combining rich flavors, diverse textures, and the convenience of a slow cooker. Whether you are preparing for a busy weekday or indulging in a leisurely weekend cooking session, this dish is sure to become a staple in your culinary repertoire.

Slow Cooker Chili with Cheddar Cornbread Topping

Warm up your kitchen with a comforting bowl of hearty slow cooker chili topped with golden, cheesy cornbread. This recipe combines rich flavors, nutritious beans, and spices for a satisfying meal perfect for sharing at family gatherings or cozy nights in. Discover how to create a delicious chili base, add a mouthwatering cornbread topping, and customize your dish to suit any palate. Embrace the joy of home cooking and savor the delightful experience this classic dish brings.
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Ingredients
  

For the Slow Cooker Chili:

1 lb ground beef (or turkey for a lighter option)

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies

1 can (8 oz) tomato sauce

1 medium onion, chopped

3 cloves garlic, minced

1 bell pepper (any color), chopped

2 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

1 tsp oregano

Salt and pepper to taste

1 cup beef or vegetable broth

1 tbsp olive oil

Optional toppings: shredded cheddar cheese, sour cream, chopped green onions

For the Cheddar Cornbread Topping:

1 cup cornmeal

1 cup all-purpose flour

2 tbsp sugar

1 tbsp baking powder

1/2 tsp salt

1 cup buttermilk (or regular milk with 1 tbsp vinegar)

1/3 cup vegetable oil

1 large egg

1 cup shredded sharp cheddar cheese

Instructions
 

Prepare the Chili Base:

    - In a skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper, cooking until softened (about 5 minutes). Stir in the minced garlic and cook for an additional minute.

      - In a large slow cooker, combine the ground beef (or turkey), kidney beans, black beans, diced tomatoes, tomato sauce, cooked onion and bell pepper mixture, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Pour in the broth and stir well to combine.

        Cook the Chili:

          - Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the flavors are well blended and the chili is heated through.

            Prepare the Cornbread Topping:

              - In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, mix buttermilk, vegetable oil, and egg. Combine wet ingredients into dry and stir until just blended. Fold in shredded cheddar cheese.

                Top the Chili:

                  - About 30 minutes before the chili is done cooking, remove the lid of the slow cooker and spoon the cornbread batter evenly over the chili. Cover again and continue cooking on high for an additional 25-30 minutes, or until the cornbread is set and golden on top.

                    Serve:

                      - Once cooked, let the chili cool for a few minutes before serving. Top with additional shredded cheddar cheese, sour cream, and chopped green onions if desired.

                        Prep Time, Total Time, Servings: 20 mins | 7-8 hours | 6 servings