Southern-Style Slow Cooker Beef Chili with Cornbread Topping: A Comforting Classic

Southern-Style Slow Cooker Beef Chili with Cornbread Topping: A Comforting Classic

Southern-Style Slow Cooker Beef Chili with Cornbread Topping: A Comforting Classic

Introduction

Southern-Style Slow Cooker Beef Chili with Cornbread Topping is a comforting and hearty dish that brings together the bold flavors of chili with the sweetness of cornbread. In this article, we’ll guide you through the steps to create this comforting classic, perfect for warming up your family on chilly evenings.

Ingredients

For the Chili:

  • 1 1/2 pounds of ground beef
  • 1 large onion, chopped
  • 3 cloves of garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cans (14 ounces each) of diced tomatoes
  • 1 can (15 ounces) of kidney beans, drained and rinsed
  • 1 can (15 ounces) of black beans, drained and rinsed
  • 1 can (4 ounces) of diced green chilies
  • 2 tablespoons of chili powder
  • 1 tablespoon of ground cumin
  • 1 teaspoon of paprika
  • Salt and black pepper to taste

For the Cornbread Topping:

  • 1 cup of cornmeal
  • 1 cup of all-purpose flour
  • 1/4 cup of granulated sugar
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 1 cup of buttermilk
  • 1/4 cup of unsalted butter, melted
  • 2 large eggs

Making the Chili

  1. In a large skillet, brown the ground beef over medium-high heat, breaking it apart as it cooks. Drain excess fat if necessary.
  2. Add the chopped onion, minced garlic, and chopped bell peppers to the skillet. Sauté for about 5 minutes until the vegetables are tender.
  3. Transfer the cooked beef and vegetable mixture to your slow cooker.
  4. Add the diced tomatoes, kidney beans, black beans, diced green chilies, chili powder, ground cumin, paprika, salt, and black pepper to the slow cooker. Stir well to combine all the ingredients.
  5. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking allows the flavors to meld together and the chili to thicken.

Making the Cornbread Topping

  1. In a mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
  2. In a separate bowl, whisk together the buttermilk, melted unsalted butter, and eggs.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  4. Carefully remove the lid from the slow cooker and spoon the cornbread batter evenly over the top of the chili.
  5. Cover the slow cooker again and cook on high for an additional 30 minutes to 1 hour, or until the cornbread topping is cooked through and has a golden brown crust.

Serving and Enjoying

Serve your Southern-Style Slow Cooker Beef Chili with Cornbread Topping piping hot. The tender beef chili with its rich flavors pairs perfectly with the sweet and slightly crispy cornbread topping. Garnish with shredded cheese, sour cream, or fresh cilantro if desired.

Conclusion

Southern-Style Slow Cooker Beef Chili with Cornbread Topping is a comforting and hearty meal that’s perfect for family dinners or gatherings with friends. This classic combination of chili and cornbread offers a satisfying balance of flavors and textures that will warm your heart and please your taste buds.

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