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Slow Cooker Cornbread Chili Bake

This genius recipe combines two game day favorites into one amazing dish! The cornbread topping gets slightly crispy around the edges while staying soft and fluffy on top of the hearty chili. It's the ultimate comfort food that'll have everyone coming back for seconds.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 lbs ground beef
  • 1 large onion diced
  • 2 cans 15 oz each kidney beans, drained and rinsed
  • 1 can 28 oz crushed tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 box 8.5 oz cornbread mix
  • 1 egg
  • 1/3 cup milk
  • 1 cup shredded cheddar cheese

Method
 

  1. Brown ground beef and onion in a large skillet over medium-high heat. Drain excess fat.
  2. Transfer beef mixture to slow cooker. Add kidney beans, crushed tomatoes, chili powder, cumin, and salt. Stir to combine.
  3. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
  4. In a medium bowl, mix cornbread mix, egg, and milk until just combined.
  5. Pour cornbread batter evenly over the chili in the slow cooker. Do not stir.
  6. Cover and cook on HIGH for 1 hour, until cornbread is cooked through.
  7. Sprinkle with cheddar cheese, cover for 5 minutes to melt, then serve hot.