Beef Chili & Super Moist Cornbread Multicooker Recipe

This hearty duo makes dinner easy and crowd-pleasing. Beef chili simmers with warm spices while super moist cornbread bakes up golden and tender.

Prep Time
15 minutes
Cook Time
4 hours 10 minutes
Servings
6
Ingredients:

    For the Chili:

    • 1 tablespoon olive oil
    • 1 pound lean ground beef (93% lean 7% fat)
    • 1 medium onion, diced
    • 1 bell pepper (red or green), diced
    • 3 cloves garlic, minced
    • 1 (28-ounce) can crushed tomatoes
    • 1 (15-ounce) can kidney beans, drained and rinsed
    • 2 tablespoons tomato paste
    • 1 cup beef broth
    • 2 tablespoons chili powder
    • 1 teaspoon cumin
    • 1 tablespoon smoked paprika
    • 1 teaspoon oregano
    • 1 teaspoon cayenne pepper (adjust for heat preference)
    • Salt and pepper, to taste
    • Optional toppings: shredded cheese, sour cream, chopped green onions, diced red onion, fresh cilantro, jalapeño slices, lime wedges

    For the Cornbread:

    • 1 cup cornmeal
    • 1 cup all-purpose flour
    • 1/4 cup granulated sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup buttermilk
    • 2 large eggs
    • 1/4 cup unsalted butter, melted
    • 1 cup corn kernels (fresh, frozen, or canned and drained), optional

Instructions:

For the Chili:

  1. Preheat one side of your Crock-Pot® MultiMeal™ Multicooker, using the SEAR/SAUTÉ setting on HIGH. Once preheated, add the olive oil and ground beef. Break up the meat with a spatula and cook until browned, about 5 to 7 minutes. Add the onion, bell pepper, and garlic. Sauté for another 3 to 5 minutes until softened.
  2. Stir in the crushed tomatoes, kidney beans, tomato paste, beef broth, chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Mix until well combined. Cover and select SLOW COOK on HIGH for 4 hours.

For the Cornbread:

  1. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth. Add the wet ingredients to the dry and stir until just combined. (Do not overmix—some lumps are fine.) Fold in the corn kernels, if using.
  3. ILine the other pot with parchment paper and spray with nonstick spray. Preheat to BAKE on HIGH for 25 minutes. Once preheated, pour in batter and smooth the top. Cover and cook, checking for doneness during the last 20 minutes—cornbread is done when golden brown and a toothpick inserted in the center comes out clean.
  4. Lift the parchment to remove the cornbread, slice, and serve with chili and desired toppings. To keep it warm while the chili finishes, return to the pot and set to KEEP WARM. Enjoy!

Recipe by: @fettysfoodblog

Lunch And Dinner
American
Beef