You ought to be crazy not to love chili and cornbread on a cold autumn day, but that’s just my opinion. I was recently inspired to share with you all a chili and cornbread recipe after my good friends Katie and Christian threw a chili cook off. (I made cornbread, not chili unfortunately.) Which is why I wanted to share a chili recipe with all of you. Not only was it an absolute blast trying different kinds of chili (some spicy af and some not so much), but it was also a great reason to gather around with friends and loved ones to watch football and share a meal.

It’s always a good idea to share a big crockpot chili with some friends, but I wouldn’t be offended if you eat this all up on your own while watching a movie with an apple orchard candle in the background. No siree! Making fall LIT one apple/pumpkin candle at a time.

I created this chili recipe on my own. Hope you like it! Comment below if you made it. 

Slow Cooker Chili
Cozy up to a warm chili on a cool autumn night.
Prep Time
20 min
Prep Time
20 min
  1. 2 tbsp olive oil
  2. 1 onion, chopped
  3. 4 cloves of garlic, minced
  4. 1 lbs lean ground beef
  5. a few pinches of salt and pepper
  6. 1 (16 oz) can diced tomatoes
  7. 3 cups (24 oz) tomato sauce
  8. 2 cups zucchini, diced
  9. 1 can kidney beans, drained and rinsed
  10. 1 can pinto beans, drained and rinsed
  11. 1 cup chicken broth
  12. 4 tbsp chili powder
  13. 2 tsp ground cumin
  14. 1 tsp paprika
  15. 1/4 tsp cayenne (more or less depending on desired spice level)
  1. In a large skillet, heat oil over medium heat, then toss in onion and garlic.
  2. Once the onions turn lightly brown, cook beef until brown and sprinkle with salt and pepper.
  3. Place beef in slow cooker, and mix diced tomatoes, tomato sauce, zucchini, beans, chicken broth, and spices.
  4. Set slow cooker on low for 8 hours or overnight.
Sweeter Than Honey

Sweet Cornbread
A sweet and moist cornbread. Perfect with chili.
Prep Time
15 min
Prep Time
15 min
  1. 4 eggs, yolks and whites seperated
  2. 1 cup milk
  3. 1 tsp vanilla extract
  4. 3/4 cup butter (1 stick and 4 tbsp)
  5. 1 cup cornmeal
  6. 2 cup flour
  7. 1 cup sugar
  8. 1 tbsp baking powder
  9. 1 tsp salt
  1. Preheat oven to 350ºF.
  2. In a medium-size bowl, combine egg yolks, milk, vanilla, and melted butter and stir.
  3. In a large bowl, stir the cornmeal, flour, sugar, baking powder, and salt, but try not to over mix, and combine with liquid.
  4. In a separate bowl, beat the egg whites with a whisk. Carefully fold into the batter.
  5. Pour batter into a greased 9x13 inch pan and bake for 25-35 minutes or until an inserted toothpick comes out clean. (Mine was 35 min.)
  1. When whisking egg whites, make sure you whisk till almost complete foam. To grease your pan, use a stick up butter to rub the surfaces. Also, do not over bake. Once the middle is cooked all the way through, your cornbread is done.
Adapted from High Heels and Grills
Sweeter Than Honey

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