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Cozy Crockpot Beef Chili with Cornbread Topping

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A hearty, comforting beef chili with a fluffy cornbread topping that bakes right on top. This easy slow cooker recipe is perfect for cold days and busy weeks, with deep, smoky flavor from a secret pinch of cocoa powder.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 (15-ounce) can diced tomatoes, undrained (fire-roasted preferred)
  • 1 (15-ounce) can crushed tomatoes
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 cups beef broth (low-sodium)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (optional)
  • Salt and black pepper, to taste
  • 1 cup yellow cornmeal (medium grind)
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • ¼ cup melted butter
  • ½ cup shredded cheddar cheese (optional)

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all over (6-8 minutes). Leave about 1 tablespoon of fat in the pan. Season with a pinch of salt and pepper.
  2. Cook the aromatics: Push the beef to one side of the skillet. Add the diced onion and cook for 2 minutes until softened. Stir in the garlic and tomato paste and cook for 1 minute until the paste darkens slightly.
  3. Add the spices: Sprinkle the chili powder, cumin, smoked paprika, cocoa powder, oregano, and cayenne (if using) over the beef. Stir and cook for 30 seconds until fragrant.
  4. Transfer to slow cooker: Scrape the beef mixture into a 6-quart or larger slow cooker. Add the diced tomatoes, crushed tomatoes, kidney beans, black beans, and beef broth. Stir to combine.
  5. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  6. Make cornbread batter: About 30 minutes before serving, preheat oven to 400°F (200°C). In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk buttermilk, egg, and melted butter. Pour wet into dry and stir until just combined. Fold in cheese if using.
  7. Add cornbread topping: Spoon the cornbread batter over the chili in the slow cooker. Spread gently to the edges without pressing down.
  8. Bake the topping: If the slow cooker insert is oven-safe, place it directly in the oven. If not, transfer chili to a 9×13-inch baking dish. Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
  9. Rest and serve: Let the chili sit for 5 minutes before serving. Serve hot with extra cheese, sour cream, or fresh cilantro if desired.

Notes

Don’t skip browning the beef—it adds deep flavor. Watch liquid levels; chili should be thick. Let cornbread batter rest 5 minutes before spooning onto chili. Check if slow cooker insert is oven-safe before baking. Chili tastes even better the next day.

Nutrition

Keywords: crockpot chili, beef chili, cornbread topping, slow cooker chili, comfort food, winter recipe, easy chili

Find it online: https://emmaoven.com/cozy-crockpot-beef-chili-with-cornbread-topping-easy-recipe/