In honor of the Super Bowl yesterday, I made a chili in the crockpot. I found this recipe sometime last year. It's chili with cornbread on the top that's baked right in the crockpot. It's so easy, I thought I would share it!
Crockpot Cornbread Topped Chili
1 pound ground beef or turkey
1 medium onion, diced
2 cans, diced tomatoes
2 cans, kidney beans, drained
1/2 packet of McCormick Chili Seasoning
1/2 tsp of salt
1 box, Jiffy cornbread mix
1/2 cup cheddar cheese
1/3 cup milk
Brown meat and drain fat. Add onion and cook until soft. Place the meat, onion, diced tomatoes, kidney beans, seasoning mix and salt into Crockpot. Cook for 4 hours on high or 8 hours on low.
During the last hour of cooking, mix cornbread mix, cheese, egg and milk, and place in spoonfuls on to the top of the chili. Place a paper towel over the top of the crockpot, and then cover with the lid. Cook for 40 minutes on high.