A Perfect Pair: Beef Chili with Super Moist Cornbread in the Crock-Pot Multi-Cooker
Few meals bring the same warmth and satisfaction as a bowl of hearty chili paired with freshly baked cornbread. This Beef Chili with Super Moist Cornbread recipe combines two comfort food classics in one convenient process using the Crock-Pot® Express Crock Multi-Cooker. It’s the ultimate meal for cozy nights, game days, or anytime you’re feeding a crowd.
This one-pot approach allows you to prepare rich, flavorful chili and bake moist, golden cornbread right on top — no oven required. It’s simple, efficient, and delivers a complete meal with very little cleanup.
Why You’ll Love This Recipe
- One-Pot Convenience: Cook the chili and bake the cornbread in the same pot
- Bold and Savory: Classic beef chili with robust seasoning and tender meat
- Perfect Texture: Cornbread stays moist, fluffy, and full of flavor
- Ideal for Gatherings: Easy to make, serve, and share
A Perfect Pair: Beef Chili with Super Moist Cornbread in the Crock-Pot Multi-Cooker
6
servings30
minutes1
hour300
kcalIngredients
For the Chili:
1 tablespoon vegetable oil
1 pound lean ground beef
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (14.5 oz) can diced tomatoes, undrained
1 (8 oz) can tomato sauce
1/2 cup water
1 (15 oz) can kidney beans, drained and rinsed
For the Cornbread:
1/2 cup cornmeal
1/2 cup all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 egg
2 tablespoons vegetable oil
Directions
- Sauté the Beef
- Turn the Express Crock Multi-Cooker to BROWN/SAUTÉ. Add vegetable oil and ground beef. Cook until browned, breaking up the meat as it cooks. Add onion and garlic and cook for another 2 minutes. Press STOP.
- Add Chili Ingredients
- Stir in chili powder, cumin, salt, black pepper, diced tomatoes, tomato sauce, water, and kidney beans. Mix well.
- Prepare Cornbread Batter
- In a separate bowl, combine cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together milk, egg, and oil. Stir wet mixture into dry ingredients until just combined.
- Add Cornbread to Pot
- Spoon the cornbread batter evenly over the chili in the pot.
- Bake Using MULTIGRAIN Function
- Close the lid but do not lock it. Select the MULTIGRAIN function and set the timer for 40 minutes. Cook until cornbread is set and cooked through.
- Serve
- Spoon into bowls, making sure to get both chili and cornbread in each serving.
Tips and Serving Ideas
- Toppings: Add shredded cheese, sour cream, or chopped green onions on top
- Make Ahead: Chili can be made in advance and refrigerated; just prepare the cornbread fresh
- Custom Additions: Include corn kernels, jalapeños, or bell peppers for extra flavor
- Vegetarian Option: Swap the beef for plant-based meat or additional beans
Final Thoughts
This Beef Chili with Super Moist Cornbread is everything you want in a satisfying meal: bold, hearty, and comforting, all made easier with the help of your Crock-Pot Express Crock Multi-Cooker. By combining two favorites into one pot, you save time, reduce cleanup, and still serve a dish that tastes like it took all day.
Whether you’re feeding your family, hosting a casual dinner, or prepping meals for the week, this recipe is a reliable and delicious go-to.