Slow Cooker Chili with Skillet Cornbread
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/4 cup granulated sugar
- 3/4 cup all-purpose flour
- salt and pepper to taste
- 1 teaspoon kosher salt
- 1 small onion chopped
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup buttermilk
- 2 eggs lightly beaten
- 1/3 cup whole milk
- 1 bag hurst slow cooker chili beans and seasoning
- 1 lb cooked ground beef
- 1 small pepper seeded and chopped
- 15 oz. diced tomatoes
- 6 oz. tomato paste
- skillet cornbread:
- 1 1/4 cups coarsely ground cornmeal
- 8 tablespoons unsalted butter melted
- Carbohydrate 18.3033262609675 g
- Cholesterol 155.059284687404 mg
- Fat 40.1734237501237 g
- Fiber 1.95615626517021 g
- Protein 15.0272837528973 g
- Saturated Fat 21.2797480437223 g
- Serving Size 1 1 Serving (248g)
- Sodium 527.834341122532 mg
- Sugar 16.3471699957973 g
- Trans Fat 5.6599369649217 g
- Calories 489 calories
Add all the ingredients to 5 qt or larger slow cooker, along with 7 cups of water. Stir together. Set the slow cooker on low and cook for 8 hours. Prepare the skillet cornbread. Adjust cooking time if using a different sized skillet. Cast Iron Skillet Corn Bread: Serve Slow Cooker Chili with side of cornbread Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
