Monday, February 8, 2010

Cornbread Topped Crockpot Chili

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 egg
1/3 cup milk
Paper towel

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.


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