Ingredients
- 1 lb (450 g) ground beef
- 1/2 medium onion, finely chopped (about 1/2 cup)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon chili powder
- 1 can (15.5 oz / 439 g) chili beans, undrained
- 1 can (8 oz / 227 g) tomato sauce
- 1 package (8.5 oz / 240 g) cornbread mix
- 1 large egg
- 1/3 cup (80 ml) milk
Instructions
- In a skillet over medium heat, cook ground beef and onion for 6–8 minutes until beef is browned and onion is softened. Drain excess fat.
- Transfer beef mixture to a bowl and stir in salt, pepper, chili powder, chili beans (with liquid), and tomato sauce.
- Lightly grease a 4-quart slow cooker and pour chili mixture evenly into the bottom.
- In a separate bowl, mix cornbread mix, egg, and milk until just combined.
- Spread cornbread batter evenly over chili layer.
- Place folded paper towels between the lid and slow cooker to absorb condensation, then cover.
- Cook on HIGH for about 2 hours, checking at 1 hour 45 minutes. Cornbread should be set and lightly golden.
- Remove lid and paper towels carefully. Let sit 5 minutes before serving.
Notes
- Paper towels help prevent soggy cornbread by absorbing excess moisture.
- Check early as slow cookers vary in temperature.
- Store leftovers refrigerated up to 4 days.
- Freeze up to 2 months; for best texture freeze chili separately.
- Do not overmix cornbread batter to keep topping tender.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 95 mg
