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Best Kid-Approved Crockpot Beef Chili with Easy Cornbread Topping

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This hearty, kid-approved chili is cooked low and slow in a crockpot, then topped with a golden, crispy cornbread topping that bakes right on top. It’s a budget-friendly, comforting meal that even chili skeptics will love.

Ingredients

Scale
  • 2 pounds ground beef (80/20 or 85/15)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1 cup beef broth, low-sodium
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 cup shredded cheddar cheese (optional)

Instructions

  1. Heat a large skillet over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it apart with a wooden spoon, until browned and no longer pink. Leave about 1 tablespoon of fat in the pan.
  2. Add the diced onion to the skillet with the beef. Cook for 2-3 minutes until the onion starts to soften. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Transfer the beef and onion mixture to a 6-quart or larger slow cooker. Add crushed tomatoes, diced tomatoes (with juice), tomato paste, beef broth, drained kidney beans, drained black beans, chili powder, cumin, smoked paprika, oregano, salt, pepper, brown sugar, and Worcestershire sauce. Stir until the tomato paste is fully incorporated.
  4. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, stir the chili and adjust seasoning to taste.
  5. During the last 30 minutes of cooking, preheat the oven to 375°F. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate small bowl, whisk buttermilk, oil, and eggs. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in shredded cheddar if using.
  6. Carefully transfer the slow cooker insert to the oven (use oven mitts). Drop spoonfuls of the cornbread batter evenly over the surface of the chili. Bake uncovered for 20-25 minutes until the cornbread is golden brown and a toothpick inserted in the center comes out clean. Let rest for 5 minutes before serving.

Notes

For extra-crispy cornbread edges, brush the exposed chili around the edges with melted butter before adding the batter. If chili tastes flat, add a squeeze of lime juice or splash of vinegar before serving. Leftover chili (without cornbread) keeps in the fridge for up to 5 days and freezes for up to 3 months.

Nutrition

Keywords: crockpot chili, beef chili, cornbread topping, kid-friendly chili, slow cooker chili, easy chili recipe, budget-friendly chili

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