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Cozy Slow Cooker Chili with Cornbread Muffins: Easy Dinner

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A hearty, slow-cooked chili with rich, smoky flavor, served with moist, buttery cornbread muffins. This set-it-and-forget-it meal is perfect for busy weeknights and chilly evenings.

Ingredients

Scale
  • 2 pounds ground beef (80/20 works best for flavor; drain excess fat after browning)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 cans (14.5 oz each) diced tomatoes, undrained (fire-roasted preferred)
  • 1 can (15 oz) tomato sauce
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 tablespoons chili powder (adjust to taste)
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup beef broth (low sodium preferred)
  • 2 tablespoons tomato paste
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk (or regular milk with 1 tablespoon lemon juice added)
  • ⅓ cup creamed corn
  • 2 large eggs
  • ⅓ cup melted butter, plus extra for greasing the pan
  • 2 tablespoons honey

Instructions

  1. Brown the ground beef (8-10 minutes): Heat your large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until it’s nicely browned all over. Drain off the excess fat and transfer the beef to your slow cooker.
  2. Sauté the aromatics (3-4 minutes): In the same skillet, add the diced onion. Cook for about 2 minutes until it starts to soften, then add the minced garlic and cook for another minute. Scrape this into the slow cooker with the beef.
  3. Add the canned goods: Pour in the diced tomatoes (undrained), tomato sauce, drained kidney beans, and black beans. Add the tomato paste, beef broth, and all the spices — chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Give everything a good stir to combine.
  4. Slow cook (6-8 hours on low or 3-4 hours on high): Put the lid on your slow cooker and let it cook. I prefer cooking on low for a full 8 hours. If you’re in a hurry, high for 3-4 hours works.
  5. Make the cornbread batter (10 minutes): About 30 minutes before the chili is done, preheat your oven to 400°F (200°C). Grease your muffin tin with butter or non-stick spray. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the buttermilk, creamed corn, eggs, melted butter, and honey until smooth. Pour the wet ingredients into the dry and stir until just combined — a few lumps are fine, don’t overmix.
  6. Bake the muffins (15-18 minutes): Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Bake for 15-18 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a cooling rack.
  7. Serve and enjoy: Ladle the chili into bowls and serve with warm cornbread muffins on the side. Add your favorite toppings — shredded cheese, sour cream, chopped green onions, or a dollop of Greek yogurt all work beautifully.

Notes

Don’t skip browning the beef for best flavor. Toast spices in the hot skillet for 30 seconds before adding liquid to enhance flavor. Do not overmix cornbread batter. Let chili rest for 10 minutes after cooking. Chili can be made on stovetop in a Dutch oven for about 1.5 hours. For thicker chili, mash some beans or use a cornstarch slurry. Leftover chili keeps in fridge for up to 5 days and freezes for up to 3 months. Cornbread muffins are best eaten the day they’re made.

Nutrition

Keywords: slow cooker chili, cornbread muffins, easy dinner, comfort food, chili recipe, cornbread recipe, ground beef chili, slow cooker recipe

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