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Chili has long been a beloved dish across the United States and beyond, and for good reason. Its rich flavors and hearty ingredients make it a staple for communal eating, inviting friends and family to gather around the table. The beauty of a good chili lies not only in its taste but also in its ability to bring people together. As it simmers away in the slow cooker, the aromas fill your home, enticing everyone to come together and enjoy a meal that feels both nourishing and indulgent.

Slow Cooker Chili with Cheddar Cornbread Topping

Warm up with a delicious Hearty Slow Cooker Chili topped with fluffy Cheddar Cornbread. This comforting dish combines hearty meat, beans, vibrant vegetables, and spices to create a flavor explosion. Perfect for busy families, simply prepare in the morning and come home to a delightful aroma. Top it with cheesy cornbread for a satisfying crunch. Ideal for cozy dinners or gatherings, this meal brings everyone together for a hearty, wholesome experience. Enjoy the warmth and comfort!
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Ingredients
  

For the Slow Cooker Chili:

1 lb ground beef (or turkey for a lighter option)

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies

1 can (8 oz) tomato sauce

1 medium onion, finely chopped

3 cloves garlic, minced

1 bell pepper (any color), chopped

2 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano

Salt and black pepper to taste

1 cup beef or vegetable broth

1 tbsp olive oil

Optional toppings: shredded cheddar cheese, sour cream, chopped green onions

For the Cheddar Cornbread Topping:

1 cup cornmeal

1 cup all-purpose flour

2 tbsp granulated sugar

1 tbsp baking powder

1/2 tsp salt

1 cup buttermilk (or regular milk with 1 tbsp vinegar)

1/3 cup vegetable oil

1 large egg

1 cup shredded sharp cheddar cheese

Instructions
 

Prepare the Chili Base:

    - In a skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and bell pepper. Sauté for about 5 minutes until they are softened and fragrant. Stir in the minced garlic and sauté for an additional minute until the garlic is aromatic.

      - In a large slow cooker, combine the ground beef (or turkey), drained kidney beans, drained black beans, diced tomatoes with green chilies, tomato sauce, and the sautéed onion and bell pepper mixture. Add in the chili powder, cumin, smoked paprika, oregano, and season with salt and pepper. Pour in the broth and mix everything thoroughly.

        Cook the Chili:

          - Cover the slow cooker with a lid and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The chili is ready when the flavors meld beautifully and it is piping hot.

            Prepare the Cornbread Topping:

              - While the chili is cooking, in a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined. In another bowl, mix the buttermilk, vegetable oil, and egg until blended. Gradually combine the wet ingredients with the dry ingredients, stirring gently until just combined. Be careful not to overmix. Fold in the shredded sharp cheddar cheese.

                Top the Chili:

                  - About 30 minutes before the chili is done, carefully remove the lid from the slow cooker. Spoon the cornbread batter evenly over the top of the chili. Cover the slow cooker again and cook on high for an additional 25-30 minutes, or until the cornbread topping is set and has turned a lovely golden brown on top.

                    Serve:

                      - Once the cooking is complete, allow the chili to cool for a few minutes before serving. Garnish each serving with a sprinkle of additional shredded cheddar cheese, a dollop of sour cream, and a scatter of chopped green onions if desired.

                        Prep Time, Total Time, Servings: 20 mins | 7-8 hours | 6 servings