Homemade Chili and Mexicorn Corn Bread

slowcooker chili mexi cornbread

Brrrr…this time of year is the perfect weather for making this insanely satisfying chili and cornbread-and it’s a healthy recipe to boot! Full of protein, this chili fills you up.  I like to start a batch first thing in the morning on the weekend and keep it warming through dinner so we can grab a bowl anytime we want!

I also love serving it with this fun take on regular cornbread-by adding a can of mexicorn you sneak in a little spice and texture to run of the mill boxed mix.  I hope you all enjoy these recipes as much as our family does!

Homemade Slow Cooker Chili
 
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Author:
Recipe type: Entree
Cuisine: American
Serves: 6
Ingredients
  • 1 tbsp flour
  • 2 tbsp dried minced onion
  • 1½ tsp chili powder
  • 1 tsp salt
  • ½ tsp crushed red pepper
  • ½ tsp dried minced garlic
  • ½ tsp sugar
  • ½ tsp ground cumin
  • 1 tbsp vegetable oil
  • 1 lb lean ground beef
  • 1 medium onion, diced
  • 1 can black beans, undrained
  • 1 can dark red kidney beans, undrained
  • 1 can light red kidney beans, undrained
  • 1 can seasoned chili beans, undrained
  • 1 can diced tomatoes
  • 16 oz frozen corn
  • 2 cup beef broth
Instructions
  1. *If you choose to use a packaged chili seasoning you may omit the first 8 ingredients*
  2. In a large pan heat vegetable oil until hot
  3. Saute onions and beef until beef is browned and crumbled
  4. Add meat and onion to large crock pot
  5. Add remaining ingredients to crock pot and mix well
  6. Heat on high 4 hours or low 8 hours.
  7. Top with sour cream or shredded cheese if desired and serve with MexiCorn Mini Loaves.

homemade chili and cornbread
MexiCorn Mini Loaves
 
Prep time
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Total time
 
Author:
Recipe type: bread
Cuisine: Mexican
Serves: 6
Ingredients
  • 15 ounce can Southwestern Corn with Peppers, undrained
  • 1 box Jiffy Cornbread Mix
  • 1 Large Egg
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease mini loaf pan.
  3. In a large bowl combine all ingredients.
  4. Fill pan ½-2/3 full.
  5. Bake for 20-24 minutes until golden brown.

 

Is it chilly enough for chili where you are? (Sorry, I couldn’t resist!)

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Comments

    • Melissa Riker says

      Thanks Keri! If you try the cornbread let me know what you think, I can’t go back to the “normal” kind now!

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