Chili & Cornbread
Two comfort food classics in one crockpot. This hearty blend creates a bold, satisfying chili with the cornbread baked right on top — all in one pot, all hands off. The ultimate cold-weather crowd-pleaser.
What You'll Need
2 lbs ground beef, chicken, or turkey · 2 (14 oz) cans diced tomatoes · 2 cans beans, drained (kidney, pinto, or black) · 2 (14 oz) cans tomato sauce · 1 box cornbread mix · 1/2 cup water
Suggested Pairings
Shredded cheddar, sour cream, sliced jalapenos, green onions, and extra cornbread on the side
Great For
Game day, chili cook-offs, cold weather, feeding a crowd, meal prep
Crockpot Directions
Brown ground meat in a skillet. Drain excess grease. Add cooked meat, diced tomatoes, beans, tomato sauce, 1/2 cup water, and the packet to the crockpot. Cover. Cook on LOW 6 hours. After 6 hours, prepare cornbread mix according to box directions. Pour cornbread batter over chili. Cover and cook an additional 1 hour, or until cornbread is cooked through.
Alternative Cooking Method
Stovetop: Brown and drain meat. Add all remaining ingredients and packet. Bring to a boil then simmer 45 minutes. Make cornbread in the oven while chili simmers.
Blend Ingredients
Beef soup base (salt, dextrose, hydrolyzed corn protein, onion powder, turmeric [color], cornstarch, monosodium glutamate, tricalcium phosphate [free flowing agent], natural and artificial flavors), chili powder, cumin, dehydrated onion, granulated garlic, black pepper, ground mustard, cayenne pepper
Dietary marks reflect the blend only — not added ingredients called for in packet instructions. Always check the full recipe on the packet before cooking.
Make It Spicy
Add a diced jalapeno, a chipotle pepper in adobo, and extra cayenne for a chili with serious heat.
Make It a Frito Pie
Skip the cornbread topping and pour the chili over a bag of Fritos with cheese and sour cream for game day.
Make It with Turkey
Use ground turkey for a leaner version — it absorbs all the bold chili flavors just as beautifully as beef.
Load the Cornbread
Stir shredded cheddar and diced jalapenos into the cornbread batter before pouring over the chili for extra flavor.
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