Our backyard is covered in frost every morning, and we’ve already had our first snow-fall of the season. The colorful leaves are dropping from the trees and there is a constant chill in the air…winter will soon arrive. When the temperatures drop, I always start craving warm comfort foods…the ones that remind me of my own childhood. And lately, I’ve been swooning over this heavenly Crock Pot Chili with Cornbread!
My mom made chili quite a bit when I was a kid – when winter weather lasts 7-8 months out of the year, you eat a lot of soups and other hearty dishes. But, if I’m being totally honest, I was not a fan of chili back then. You see…I’m not very keen on tomatoes, and my mom’s recipe (and just about every other chili recipe on the planet) contains diced tomatoes. The tomatoes were always the over-powering ingredient, and picking out all of the tomatoes in a bowl full of chili always proved impossible. π
As I entered my adult life, it never crossed my mind to make my own chili…it always seemed like such a lengthy and cumbersome meal to make. When my husband shared his love for the savory meal, it finally dawned on me that I could adapt any chili recipe to suit my own taste-buds (i.e. get rid of the tomato chunks, while still maintaining the flavor). And that’s when I came across a recipe for Slow Cooker Chili, over on Smart Little Cookie. Vanessa instantly relieved my qualms of standing over a hot stove all day…I could let my Crock Pot do (most of) the work instead! And I could easily adapt her magnificent chili recipe to meet my needs, by swapping the cans of diced tomatoes with cans of tomato puree. After modifying a couple of other tiny things, I had the family-favorite chili recipe of my dreams!
That being said, the world’s best chili recipe doesn’t stand a chance without a side of scrumptious Sweet Cornbread. And this recipe from Jamielyn (over at I Heart Naptime) is a total game-changer. I’ve made this cornbread more than a dozen times, and it always turns out perfectly. It’s moist and sweet, and it pairs perfectly with a heaping bowl of chili. I seriously can’t get enough!
Crock Pot Chili
Ingredients:
- 3 Tbsp. Olive Oil
- 1 Red Pepper, Diced
- 1 Yellow Onion, Diced
- 8 Garlic Cloves, Minced
- 1 Tbsp. Ground Cumin
- 2 Tbsp. Chili Powder
- 2 tsp. Salt
- 1 tsp. Black Pepper
- 1 lb. Ground Beef
- 1 lb. Ground Pork
- 1 (15 oz) Can of Kidney Beans (with juice)
- 1 (15 oz) Can of Black Beans (with juice)
- 1 (15 oz) Can of Corn (drained)
- 1 (29 oz) Can of Tomato Sauce
- 2 (10.75 oz) Cans of Tomato Puree
- 1 Jalapeno, Diced (if you want the chili to remain mild, de-seed the jalapeno prior to dicing)
- Chili Toppings (optional, but highly recommended)
- Shredded Cheddar Cheese
- Sour Cream
- Chopped Green Onions
- Jalapeno Slices
- Fritos
Instructions:
- In a large skillet, heat the olive oil over medium heat. Add the red pepper and onion, and cook until the onions become translucent and soft (approximately 3-5 minutes).
- Stir in the garlic, cumin, chili powder, salt, and pepper. Cook for another minute.
- Add the ground beef, and ground pork, to the skillet mixture. Cook until the meat is browned on the outside – making sure to crumble the meat as you go.
- Transfer the mixture into the bowl of your Crock Pot. Next, add the beans, corn, tomato sauce, tomato puree, and diced jalapeno. Stir until thoroughly combined.
- Cover and cook on low for 8 hours (or on high for 6).
- About an hour prior to serving the chili, prepare the cornbread (see below).
- Spoon the chili into bowls and top with desired toppings. Don’t forget to snag a slice of cornbread too. Enjoy!
Sweet Cornbread
Since Jamielyn (at I Heart Naptime) has the absolute BEST recipe for Sweet Cornbread, I’m just going to share photos of the batch that we made to accompany our delicious Crock Pot Chili. So…make sure to pop on over to Jamielyn’s blog, to find the full recipe (and other helpful cornbread-making tips).
And just so you can have all of your ingredients handy (or a shopping list ready), you will need the following:
- Milk (I prefer to use whole milk for baking)
- Honey
- Eggs
- All-Purpose Flour
- Yellow Corn Meal
- Sugar
- Baking Powder
- Salt
- Butter
I love how quick and easy this cornbread is to make…you literally mix all of the ingredients together, pour it in a pan, and toss it in the oven.
A half-hour later…you’ve got a pan of perfectly golden, and incredibly delectable cornbread! I doubt that I will ever make another cornbread recipe in my life…it’s that good. π
Don’t you just love cozying up with a nice warm bowl of chili and cornbread on a brisk day? I adore cold-weather recipes that make me feel all warm and fuzzy inside!
What’s your family’s favorite home-cooked comfort food? Aside from chili and cornbread, this Classic Beef Stroganoff andΒ Slow Cooker Chicken Noodle Soup always seem to transport me right back to my childhood.
