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Beef Chili & Super Moist Cornbread

Beef Chili & Super Moist Cornbread – Crock-Pot® Multimeal Multicooker

Feta Topalu
Beef chili is simmered with a blend of spices and packed with savory ingredients like beans and a rich tomato sauce. It’s hearty and will warm you from the inside out. Served with a side of super fluffy and moist cornbread! Made together, at the same time, in my NEW Crock-Pot® Multimeal Multicooker!
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Prep Time 15 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 25 minutes
Servings 6

Ingredients
  

For the Chili

  • 1 tablespoon olive oil
  • 1 lb lean ground beef (93/7)
  • 1 medium onion, diced
  • 1 bell pepper( red or green), diced
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon cayenne pepper adjust for heat preference
  • Salt and pepper, to taste
  • Toppings: shredded cheese, sour cream, chopped green onions, diced red onion, fresh cilantro, jalapeño slices, lime wedges

For the Cornbread

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • ¼ cup unsalted butter, melted
  • 1 cup corn kernels (fresh, frozen, or canned and drained), optional

Instructions
 

For the Chili (Pot 1)

  • Preheat the first pot (on the left) of the Crock-Pot® Multicooker on the 'Sear/Saute' HIGH setting. Once preheated, add the olive oil and beef. Break it apart with a spatula, cooking until browned and no longer pink (about 5-7 minutes).
  • Add the onion, bell pepper, and garlic to the pot with the beef. Sauté for another 3-5 minutes until the vegetables soften.
  • Add the crushed tomatoes, kidney beans, tomato paste, beef broth, chili powder, cumin, smoked paprika, oregano, cayenne pepper, and season with salt and pepper to taste. Mix everything together until well combined.
  • Cover and select the 'Slow Cook', 'HIGH' setting for 4 hours for the first pot. Then, press 'START'.

For the Cornbread (Pot 2)

  • In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
  • In another bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
  • Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix—some lumps are okay. Fold in the corn kernels until evenly distributed.
  • Line the second pot (on the right) of the Crock-Pot® Multicooker with parchment paper. Spray with a non-stick cooking spray. Preheat the second pot on the 'BAKE', 'HIGH' setting for 25 minutes and press 'START'. Once preheated, pour the batter into the prepared pot. Smooth the top of the batter evenly flat. Cover and let cook.
  • Check the cornbread for doneness during the last 20 minutes of baking. Cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean.
  • Lift the corners of the parchment paper to remove the cornbread from the pot. Slice and serve with chili and chili toppings of choice. To keep cornbread warm while chili is slow cooking, place back into the pot and turn on the 'WARM' setting.