Crock Pot Chili & Cornbready

I’m making chili tonight for dinner. I haven’t used this recipe before, I went to taste how it was doing and WOW it’s good!! Now I know people go crazy over a good chili recipe and by no means, is this probably the best there ever was, but it’s delicious for a family fall dinner! I’ll be serving mine with baked potatoes, corn bread and salad. It would even be good over noodles! Yes, I just said that! Yum!


1 pound ground beef

1 onion – chopped

1 green pepper – chopped

Sauté in pan.

Add in the following:

1-1/2 tablespoons chili powder

1 tablespoon garlic powder

1 tablespoon cumin

2 teaspoons oregano

2 teaspoons cocoa powder

1/2 teaspoon cinnamon

Stir to combine.

Add in:

28 ounce can diced tomatoes

1-15 ounce can dark red kidney beans – drained and rinsed.

Move to crock pot and cook on low for about 8 hours. Can add water to thin if needs be. (Based on the humidity where you live)

Serve hot – any way you like. Happy Eating!x ⭐️

2 cups yellow corn meal

2 cups all purpose flour

1/2 cup sugar

2 tablespoons baking powder

2 cups buttermilk

1/2 cup butter – melted

1/2 cup honey

4 eggs

Lightly butter or spray a 9×13 pan.
Whisk the dry ingredients together to blend.
Stir in all the rest of the wet ingredients
. Stir just until everything is combined, don’t over mix.
400° for about 25 minutes, or until risen, golden, and just beginning to pull away from the sides of the pan. The center should spring back when touched, and a toothpick inserted in the center should come out dry. You don’t want to over-bake cornbread, it can dry out quickly, so check it on the early side. Let cool on a rack. Serve warm. Happy Eating!x

Can add in pickled jalapeños or – cup cheddar cheese – grated for a fun twist.