Slow Cooker Mexican Chili With Cornbread Topping Recipes

Steps:

• Heat the oil in 12-inch cast-iron skillet over high heat until very hot. Sprinkle the beef with salt and pepper and toss with 1 tablespoon of the flour and 1 tablespoon of the cornmeal. Add the beef to the skillet and cook, stirring occasionally, until the meat is browned, 6 to 10 minutes.
• Reduce heat to medium. Add the onion and garlic and cook, stirring often, until onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the chicken stock, tomatoes, beans and 1 tablespoon of the sugar and bring to simmer. Cook until the meat becomes tender and the sauce has thickened, about 30 minutes. If the liquid reduces to less than three-quarters of the way up the sides of the meat, stir in a little water.
• Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the remaining 3/4 cup cornmeal, 3/4 cup flour, 3 tablespoons sugar, baking soda and 1 teaspoon salt together in a medium bowl. Whisk the sour cream, milk and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar cheese. Drop oval-shaped spoonfuls of batter on top of the chili, leaving space in between. The batter will not completely cover the chili.
• Bake until the cornbread is golden brown and springs back when touched, and the chili is hot and bubbly, about 17 minutes. Remove the skillet from the oven and serve with more sour cream.

Steps:

• Add chicken, onion, peppers, corn, seasoning, and tomato soup to slow cooker. Cover with lid and cook on "low" setting for 4-6 hours, until chicken is cooked through and tender. Shred chicken with fork. Cover shredded chicken chili with cheese and assembled corn muffin batter. Add lid and cook on "high" setting for 60 minutes or until cornbread topping is cooked through.

Steps:

• Combine the ground turkey, onion, bell peppers, garlic, crushed tomatoes, black and pinto beans, corn, chili powder, pepper, and salt in the bowl of a slow cooker.
• Cook on low for 6-8 hours or high for 4 hours.
• Once the chili has cooked for 6-8 hours, make the dumplings: Combine the eggs, melted butter, milk, and brown sugar in a large bowl.
• Add the flour, cornmeal, baking powder, and salt and stir until smooth. Fold in the cheese.
• Using a small ice cream scoop, dollop the batter on top of the chili and cook for 2 more hours on low or 1 hour on high, until the dumplings are puffed and tender.
• If using, garnish the chili with jalapeño, cilantro, and green onions.
• Enjoy!

Steps:

• In a large, deep skillet, brown ground beef. Transfer to (very) large dutch oven (or divide between two large slow cookers).
• Saute chopped onions until softened.
• Add garlic, cumin, pepper, chili powder, salt, allspice, and cayenne to the onions. Cook for one more minute.
• Add cocoa and cornmeal to the spices. Stir well.
• Add Worcestershire sauce, tomato paste, diced tomatoes, and beef broth. Bring to a boil. Transfer to the dutch oven.
• Add corn and beans to the dutch oven. Mix well.
• Bake in preheated oven for 4 hours at 325°F Check periodically and add water if the chili is getting too dry (this will vary depending on your pot.) (If using slow cookers, cover & cook on low for 8-10 hours or high for 4-5 hours.).
• Add chopped bell peppers (and olives if using). Stir well. Adjust seasoning as desired. ** Stop here for OAMC. See notes below.
• To make the Cornbread Topping: mix flour, cornmeal, sugar, and baking powder. Add melted butter,buttermilk or milk, and egg. Stir well. Add grated cheddar cheese, green chilis including juice, (and green onions if using). Stir well. ** See OAMC topping notes below.
• Next, spoon the prepared cornbread topping mix (see below) over the chili. Bake at 350, or (on high in the crockpot) for about 45-60 minutes (or until topping is set).
• Serve with sourcream, green onions, or other condiments as desired.
• ** OAMC notes for chili: Follow the recipe up through mixing in the bell peppers, but before making & adding the topping. For a family of 5, I like to separate this recipe into 4 batches, which can then later be baked in a medium sized slow cooker or in a 2.5 to 3 qt casserole in the oven. I freeze each batch in a glass or foil baking dish.
• ** OAMC notes for the topping: mix all ingredients except the egg and milk in a large bowl. Then separate into labeled freezer bags, noting how much egg & milk to add. (If you make 4 servings as I do, it will be add 1/2 c milk and 1/2 egg to each bag.)
• ** OAMC serving directions: Thaw the chili in the refrigerator overnight or in the microwave. Heat in microwave or in an oven at 325 until hot (about 45 minutes in an oven). Mix the frozen topping mixture with the milk & egg, then spoon over the chili & return to oven at 350. Bake until topping is set, about 45-60 minutes.

Steps:

• 1. Add chicken, chopped onion, chopped pepper, corn, seasoning, and tomato soup to the crock pot. 2. Cover with lid and cook on low setting for 4 to 6 hours. 3. Shred chicken with fork. 4. Cover chicken chili with cheese and assemble corn muffin batter. 5. Pour muffin mixture on top and cook on the high setting for 60 mins or until cornbread topping is cooked through.

Steps:

• In a skillet, heat 1 tablespoons oil over medium high heat. Add beef and cook, stirring and breaking meat up with the back of a spoon, until beef is no longer pink. Transfer to slow cooker stoneware. Drain off liquid in pan.
• Reduce heat to medium and heat remaining oil in pan. Add onions and cook until softened. Add garlic, cumin seeds, pepper, chili powder, salt, allspice and cayenne and cook, stirring, for 1 minute. Add cocoa and cornmeal and stir well. Stir in Worcestershire sauce, tomato paste, tomato sauce and beef broth and bring to a boil.
• Pour mixture into slow cooker stoneware. Add corn and beans and stir to combine. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until hot and bubbling.
• Add olives and green pepper to slow cooker and stir well. Taste and adjust seasoning, adding hot pepper sauce if you prefer a spicier chili.
• TO MAKE CORNBREAD TOPPING: In a bowl, combine flour, cornmeal, granulated sugar and baking powder. Add melted butter, milk or buttermilk and egg and stir well until ingredients are combined. Add grated Cheddar cheese and chopped green chilies, including juice, and green onions, if using, and stir well.
• Drop cornbread batter, by spoonfuls, over the top of the mixture. Cover and cook on HIGH for 30 to 40 minutes, until topping is set. Serves 8 to 10.
• TIP: This quantity of topping works best in a large, oval slow cooker. If you're using a tall, narrow slow cooker, make half the amount of batter.
• The 150 Best Slow Cooker recipes. J Finlayson.

Steps:

• In a 4-qt. slow cooker, combine the first eight ingredients. In a large skillet, saute onion and red pepper in 1 tablespoon oil until tender. Add garlic; cook 1 minute longer. Transfer to slow cooker. In a small bowl, toss chicken with cornstarch and 1/4 teaspoon salt; stir into bean mixture. Cover and cook on low for 3-4 hours or until chicken is tender., In a small bowl, combine the cornmeal, baking powder, baking soda and remaining salt. Stir in milk and remaining oil. Drop by tablespoonfuls over chicken mixture. Cover and cook 1 hour longer or until a toothpick inserted in center of topping comes out clean.