SLOW COOKER CHILI AND CORNBREAD
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.
- 2 tbsp olive oil
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 lbs lean ground beef
- a few pinches of salt and pepper
- 1 (16 oz) can diced tomatoes
- 3 cups (24 oz) tomato sauce
- 2 cups zucchini, diced
- 1 can kidney beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 cup chicken broth
- 4 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1/4 tsp cayenne (more or less depending on desired spice level)
- In a large skillet, heat oil over medium heat, then toss in onion and garlic.
- Once the onions turn lightly brown, cook beef until brown and sprinkle with salt and pepper.
- Place beef in slow cooker, and mix diced tomatoes, tomato sauce, zucchini, beans, chicken broth, and spices.
- Set slow cooker on low for 8 hours or overnight.
- 4 eggs, yolks and whites seperated
- 1 cup milk
- 1 tsp vanilla extract
- 3/4 cup butter (1 stick and 4 tbsp)
- 1 cup cornmeal
- 2 cup flour
- 1 cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- Preheat oven to 350ºF.
- In a medium-size bowl, combine egg yolks, milk, vanilla, and melted butter and stir.
- In a large bowl, stir the cornmeal, flour, sugar, baking powder, and salt, but try not to over mix, and combine with liquid.
- In a separate bowl, beat the egg whites with a whisk. Carefully fold into the batter.
- 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.)
- 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.