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- 1 lb ground beef - 1 medium onion, diced - 3 cloves garlic, minced - 2 bell peppers (one red, one green), diced - 1 can (14 oz) diced tomatoes (with juice) - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (15 oz) black beans, rinsed and drained - 1 cup beef broth - 3 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup frozen sweet corn I love using ground beef for chili. It gives a rich, hearty flavor. The diced onions and minced garlic add depth and aroma. Bell peppers bring a nice crunch and sweetness. I always include diced tomatoes for a juicy texture. The beans are key for protein and fiber. I use both kidney and black beans for variety. Beef broth adds a savory base that pulls it all together. Spices really make the dish shine. I use chili powder for heat and flavor. Cumin adds warmth, while smoked paprika gives a subtle, smoky touch. Salt and pepper balance all the flavors. Finally, I add sweet corn for a pop of sweetness and color. - 1 cup all-purpose flour - 1 cup cornmeal - 1/4 cup sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup milk - 1/3 cup vegetable oil - 1 large egg - 1 cup fresh or canned corn kernels (drained) For the sweet cornbread, I mix all-purpose flour and cornmeal for a perfect texture. The sugar adds sweetness, making it a great match for chili. Baking powder helps it rise, while salt enhances flavor. Milk keeps it moist, and vegetable oil adds richness. The egg binds everything. I fold in corn kernels for extra sweetness and a lovely bite. - Sliced green onions - Fresh cilantro - Shredded cheese - Butter for cornbread When serving, I love to top the chili with sliced green onions. They add freshness and color. Fresh cilantro gives a bright taste that complements the dish. A sprinkle of shredded cheese adds creaminess. Don't forget a pat of butter on the warm cornbread. It melts beautifully and enhances the flavor. 1. Browning the beef and transferring to the slow cooker Start by heating a skillet over medium heat. Add 1 lb of ground beef. Cook until the beef turns brown. Once browned, drain any fat and move the beef to the slow cooker. 2. Adding and mixing in vegetables, beans, and seasoning Next, add the diced onion, minced garlic, and diced bell peppers to the slow cooker. Pour in the can of diced tomatoes, kidney beans, and black beans. Add 1 cup of beef broth. Sprinkle in 3 tablespoons of chili powder, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika. Season with salt and pepper to taste. Mix everything well, then fold in 1 cup of frozen sweet corn. 3. Cooking times for slow cooking on low or high settings Cover the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if you can. This helps the flavors blend well. 1. Mixing dry and wet ingredients separately In a large bowl, whisk together 1 cup of all-purpose flour, 1 cup of cornmeal, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. In another bowl, mix 1 cup of milk, 1/3 cup of vegetable oil, and 1 large egg. 2. Combining and baking the cornbread batter Pour the wet mix into the dry mix. Stir until just combined. Gently fold in 1 cup of corn kernels. Preheat your oven to 400°F (200°C) and grease an 8x8-inch baking dish. Pour the batter into the dish. Bake for 20-25 minutes or until golden brown. A toothpick should come out clean when inserted in the center. Serve the chili hot in bowls. Top it with a slice of sweet cornbread on the side. For an extra touch, add garnishes like sliced green onions, cilantro, or shredded cheese. You can even add a pat of butter on the warm cornbread for a rich flavor. Enjoy your meal! To make your chili truly shine, consider these tips. First, spice levels matter. If you like heat, add more chili powder or a pinch of cayenne. For a milder chili, cut back on spices. Freshness adds depth, so toss in chopped cilantro or lime juice right before serving. Balance flavors by tasting as you go. If it's too salty, add a bit of sugar. If it lacks depth, a touch more cumin or smoked paprika can work wonders. For moist and fluffy cornbread, follow these steps. Use fresh corn kernels for better texture and flavor. Don't over-mix your batter; mix until just combined. This keeps the cornbread light. Make sure your baking powder is fresh. Old baking powder can lead to flat cornbread. Lastly, bake until golden brown. A toothpick should come out clean from the center. Let it cool a little before cutting to keep it from crumbling. Using your slow cooker effectively is key. First, don't overload it. Fill it about two-thirds full for best results. Stir occasionally if you can. This helps mix flavors and prevents sticking. Set your slow cooker on low for longer cooking. High heat works but can make food dry. Check the chili for doneness an hour early; every slow cooker is different. Enjoy the rich flavors that develop over time! {{image_2}} You can switch up the protein in this chili. Ground turkey or chicken works well. For a plant-based option, use lentils or black beans. These swaps keep the dish tasty and healthy. Adding more veggies is another great idea. Zucchini and carrots blend well. They add color and nutrition. You can sneak in extra fiber without changing the flavor much. Just chop them small, so they cook evenly. Cornbread can be fun to change, too. You can mix in cheese for a creamy bite. Sharp cheddar or pepper jack adds a nice kick. If you like heat, add jalapeños. They bring flavor and spice to the cornbread. You can also try different cornmeal types. Use fine cornmeal for a smooth texture. If you need gluten-free options, use almond flour or gluten-free cornmeal. This way, everyone can enjoy the cornbread. These variations let you make the dish your own. Feel free to experiment and find your favorite mix! To store leftover chili, first let it cool. You can do this by leaving it at room temperature for about 30 minutes. Once it’s cool, scoop it into an airtight container. Make sure to seal it tightly to keep out air. Store it in the fridge. Enjoy your chili within three to four days for the best taste. You can freeze both the chili and cornbread. For chili, place it in a freezer-safe container. Leave some space at the top, as it will expand when frozen. Seal it well. You can freeze the chili for up to three months. For cornbread, wrap it tightly in plastic wrap and then in foil. This helps prevent freezer burn. You can freeze cornbread for up to two months. When you’re ready to eat, thaw both in the fridge overnight. Reheat the chili in a pot on the stove or in the microwave. For cornbread, warm it in the oven at 350°F (175°C) for about 10-15 minutes. In the fridge, leftover chili lasts about three to four days. Make sure to check for any off smells before eating. If you stored it properly, chili should still taste great. The cornbread stays fresh for about two to three days. If you freeze it, the chili lasts about three months, and the cornbread lasts for two months. Always label your containers with the date so you know when to use them. Yes, you can make this chili ahead of time. The flavors blend well when it sits. Prepare the chili and store it in the fridge for up to three days. You can also freeze it for up to three months. Just make sure to cool it down before storing. You have many options! Try serving your beef chili with: - Rice - Tortilla chips - A fresh salad - Avocado slices - Sour cream or Greek yogurt These sides add more flavor and texture to your meal. To add spice, try these tips: - Add more chili powder - Mix in chopped jalapeños - Stir in hot sauce - Use diced green chilies Find your perfect heat level by adjusting these ingredients. Yes, you can use canned cornbread mix. Just follow the instructions on the package. Then, add corn kernels to boost flavor. This saves time and still gives you a tasty side for your chili. This blog post covered two delicious recipes: slow cooker beef chili and sweet cornbread. You learned about the key ingredients, simple steps, and tips for perfecting the dishes. We discussed storage methods and variations to fit your taste. Remember, using fresh ingredients and adjusting spices makes a big difference. Enjoy experimenting with these recipes to create your perfect meal. Cooking should be fun and rewarding!

Slow Cooker Beef Chili With Sweet Cornbread

Looking for a delicious meal that warms the heart? Try this Hearty Slow Cooker Beef Chili paired with Sweet Cornbread! It's simple to make, packed with flavors, and perfect for any occasion. With ingredients like ground beef, bell peppers, and topped with golden cornbread, it's a dish the whole family will love. Click to explore the full recipe and serve up comfort in a bowl today!
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Ingredients
  

1 lb ground beef

1 medium onion, diced

3 cloves garlic, minced

2 bell peppers (one red, one green), diced

1 can (14 oz) diced tomatoes (with juice)

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) black beans, rinsed and drained

1 cup beef broth

3 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup frozen sweet corn

For the Sweet Cornbread:

1 cup all-purpose flour

1 cup cornmeal

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1/3 cup vegetable oil

1 large egg

1 cup fresh or canned corn kernels (drained)

Instructions
 

Prepare the Beef Chili: In a skillet over medium heat, cook the ground beef until browned. Drain excess fat, then transfer the beef to the slow cooker.

    Add diced onion, minced garlic, diced bell peppers, diced tomatoes (with juice), kidney beans, black beans, and beef broth to the slow cooker.

      Stir in chili powder, cumin, smoked paprika, salt, and pepper. Mix everything until well combined, then add the frozen sweet corn.

        Cover and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally if possible.

          Make the Sweet Cornbread: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.

            In another bowl, combine milk, vegetable oil, and egg. Pour the wet ingredients into the dry ingredients, mixing until just combined. Gently fold in the corn kernels.

              Preheat the oven to 400°F (200°C) and grease an 8x8-inch baking dish. Pour the cornbread batter into the dish and bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.

                Serve: Once the chili is done cooking, taste and adjust seasonings if needed. Serve in bowls topped with a slice of sweet cornbread on the side.

                  Prep Time: 15 minutes | Total Time: 7-8 hours | Servings: 6-8

                    - Presentation Tips: Serve the chili garnished with sliced green onions, cilantro, or shredded cheese while placing a slice of warm cornbread on the side, perhaps with a pat of butter melted on top.