Slow Cooked Beef Chili Cornbread (Printable)
Hearty slow-cooked beef dish with a golden cornbread topping, perfect for warm and comforting meals.
# What You'll Need:
→ Beef Chili
01 - 2 lbs beef chuck, cut into 1-inch cubes
02 - 2 tbsp olive oil
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 2 tbsp chili powder
08 - 2 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1 tsp dried oregano
11 - ½ tsp cayenne pepper (optional)
12 - 1½ tsp salt
13 - ½ tsp black pepper
14 - 2 tbsp tomato paste
15 - 1 (28 oz) can crushed tomatoes
16 - 1 (15 oz) can kidney beans, drained and rinsed
17 - 1 (15 oz) can black beans, drained and rinsed
18 - 1 cup beef broth
19 - 1 tbsp brown sugar
→ Cornbread Topping
20 - 1 cup cornmeal
21 - 1 cup all-purpose flour
22 - ¼ cup granulated sugar
23 - 1 tbsp baking powder
24 - ½ tsp salt
25 - 1 cup whole milk
26 - 2 large eggs
27 - ¼ cup unsalted butter, melted
28 - 1 cup shredded cheddar cheese (optional)
29 - 1 (4 oz) can diced green chilies, drained (optional)
# Directions:
01 - Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches, transferring them to a slow cooker as they finish.
02 - In the same skillet, add onion and diced bell peppers. Sauté for 4 minutes until softened. Add garlic and cook for an additional minute.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add tomato paste and cook for 2 minutes. Transfer the mixture to the slow cooker.
05 - Add crushed tomatoes, kidney beans, black beans, beef broth, and brown sugar to the slow cooker. Stir well to combine.
06 - Cover and cook on low for 7 to 8 hours or on high for 4 hours, until the beef is tender.
07 - Preheat the oven to 400°F (200°C).
08 - In a mixing bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
09 - In a separate bowl, whisk whole milk, eggs, and melted butter. Pour the wet ingredients into the dry mixture and stir just until combined. Fold in shredded cheddar cheese and diced green chilies if desired.
10 - Remove the slow cooker insert if oven-safe or transfer chili to a large baking dish. Spread cornbread batter evenly over the chili.
11 - Bake for 25 to 30 minutes, or until the cornbread is golden and a toothpick inserted in the center comes out clean.
12 - Allow to rest for 10 minutes before serving.
# Expert Advice:
01 -
- It practically cooks itself in the slow cooker while you go about your day, filling your home with the most welcoming aroma
- That cornbread crust is pure comfort—crispy edges with a tender crumb that soaks up every bit of chili goodness
- One-dish dinner that feels fancy enough for guests but easy enough for Tuesday nights
02 -
- Brown your beef properly—those caramelized edges are where the flavor lives. Don't skip this step even when you're in a hurry
- Rinsing canned beans removes excess sodium and starch, making the final chili taste fresher and less gummy
- Check your slow cooker insert before assuming it's oven-safe. Some have plastic lids or electronic bases that can't handle oven heat. When in doubt, transfer to a baking dish
- Don't overmix your cornbread batter or you'll end up with dense, tough cornbread instead of fluffy clouds
03 -
- Save any leftover chili sauce or broth separately from the cornbread. This way you can make fresh cornbread topping later and the ratio stays perfect
- The secret to extra-moist cornbread is not skipping the resting time after baking—10 minutes lets everything set without being dry
- If your slow cooker runs hot, start checking the beef at 6 hours instead of 7. Better tender at 6 than falling apart at 8