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

Recipe by admin
Servings

6

servings
Prep time

30

minutes
Cooking time

1

hour 
Calories

300

kcal

Ingredients

  • 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.

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