Slow Cooker Mexican Chili With Cornbread Topping Recipes

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CORNBREAD TOPPED CAST-IRON SKILLET CHILI



Cornbread Topped Cast-Iron Skillet Chili image

Cook chili, bake cornbread and serve dinner in a single skillet. The steam from this chunky, spicy, deep-red chili gives the cornbread topping an extra-fluffy texture.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 20

1 tablespoon vegetable oil
1 1/2 pounds beef chuck, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
3/4 cup fine cornmeal, plus 1 tablespoon for dusting beef
3/4 cup all-purpose flour, plus 1 tablespoon for dusting beef
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, sliced
3 to 4 tablespoons chili powder
2 teaspoons ground cumin
3 cups low-sodium chicken broth
Two 10-ounce cans diced tomatoes with chiles, drained
One 14.5-ounce can kidney beans, drained and rinsed
4 tablespoons sugar
3/4 teaspoon baking soda
1 large egg
1/2 cup milk
1/4 cup sour cream, plus more for serving
3 tablespoons unsalted butter, melted
3/4 cup (about 3 ounces) shredded Cheddar cheese

Steps:

  • Heat the oil in 12-inch cast-iron skillet over high heat until very hot. Sprinkle the beef with salt and pepper and toss with 1 tablespoon of the flour and 1 tablespoon of the cornmeal. Add the beef to the skillet and cook, stirring occasionally, until the meat is browned, 6 to 10 minutes.
  • Reduce heat to medium. Add the onion and garlic and cook, stirring often, until onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the chicken stock, tomatoes, beans and 1 tablespoon of the sugar and bring to simmer. Cook until the meat becomes tender and the sauce has thickened, about 30 minutes. If the liquid reduces to less than three-quarters of the way up the sides of the meat, stir in a little water.
  • Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the remaining 3/4 cup cornmeal, 3/4 cup flour, 3 tablespoons sugar, baking soda and 1 teaspoon salt together in a medium bowl. Whisk the sour cream, milk and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar cheese. Drop oval-shaped spoonfuls of batter on top of the chili, leaving space in between. The batter will not completely cover the chili.
  • Bake until the cornbread is golden brown and springs back when touched, and the chili is hot and bubbly, about 17 minutes. Remove the skillet from the oven and serve with more sour cream.

SLOW COOKER MEXICAN CHICKEN CHILI WITH CORNBREAD TOPPING RECIPE - (4.6/5)



Slow Cooker Mexican Chicken Chili with Cornbread Topping Recipe - (4.6/5) image

Provided by Cindy_Wicker

Number Of Ingredients 8

1 pound boneless, skinless chicken breasts
1 medium-sized yellow onion, chopped (about one cup)
1 pepper (any color), chopped (about one cup)
1 cup frozen corn
2 tablespoons and 1.5 teaspoons of homemade taco seasoning or 1 package of store-bought taco seasoning
10.75 oz can of condensed tomato soup
1/4 pound cheese (we use cheddar or pepper jack), shredded (about one cup)
1 box of Jiffy corn muffin mix + the necessary ingredients listed on the box (Jiffy calls for one egg and 1/3 cup milk)

Steps:

  • Add chicken, onion, peppers, corn, seasoning, and tomato soup to slow cooker. Cover with lid and cook on "low" setting for 4-6 hours, until chicken is cooked through and tender. Shred chicken with fork. Cover shredded chicken chili with cheese and assembled corn muffin batter. Add lid and cook on "high" setting for 60 minutes or until cornbread topping is cooked through.

CORNBREAD-TOPPED FRIJOLES



Cornbread-Topped Frijoles image

My family often requests this economical slow-cooker favorite. It's loaded with fresh southwestern flavors. One batch makes several servings-but it never lasts long at our house! -Suzanne Caldwell, Artesia, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 8 servings.

Number Of Ingredients 21

1 medium onion, chopped
1 medium green pepper, chopped
1 tablespoon canola oil
2 garlic cloves, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 teaspoon chili powder
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce
CORNBREAD TOPPING:
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature, lightly beaten
1-1/4 cups fat-free milk
1 can (8-1/4 ounces) cream-style corn
3 tablespoons canola oil

Steps:

  • In a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a greased 5-qt. slow cooker., Stir in the beans, tomatoes, tomato sauce, chili powder, pepper and pepper sauce. Cover and cook on high for 1 hour., In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the eggs, milk, corn and oil; add to dry ingredients and mix well. Spoon evenly over bean mixture., Cover and cook on high for 2½ to 3 hours or until a toothpick inserted in the center of cornbread comes out clean.

Nutrition Facts : Calories 367 calories, Fat 9g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 708mg sodium, Carbohydrate 59g carbohydrate (10g sugars, Fiber 9g fiber), Protein 14g protein.

SLOW COOKER TURKEY CHILI WITH CORNBREAD DUMPLINGS RECIPE BY TASTY



Slow Cooker Turkey Chili With Cornbread Dumplings Recipe by Tasty image

Here's what you need: ground turkey, medium yellow onion, red bell pepper, yellow bell pepper, garlic, tomato sauce, black beans, pinto bean, frozen corn, chili powder, ground black pepper, kosher salt, large eggs, unsalted butter, whole milk, light brown sugar, all-purpose flour, yellow cornmeal, baking powder, kosher salt, shredded cheddar cheese, jalapeño, fresh cilantro, green onion

Provided by Pierce Abernathy

Categories     Dinner

Yield 6 servings

Number Of Ingredients 24

1 lb ground turkey
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
2 cloves garlic, minced
28 oz tomato sauce, 1 can
15 oz black beans, 1 can, drained and rinsed
15 oz pinto bean, 1 can, drained and rinsed
1 cup frozen corn, thawed
2 teaspoons chili powder
1 teaspoon ground black pepper
2 teaspoons kosher salt
2 large eggs
3 tablespoons unsalted butter, melted
3 tablespoons whole milk
2 tablespoons light brown sugar
1 cup all-purpose flour
1 cup yellow cornmeal, fine
2 teaspoons baking powder
¼ teaspoon kosher salt
1 cup shredded cheddar cheese
1 jalapeño, sliced
¼ cup fresh cilantro, chopped
2 tablespoons green onion, sliced

Steps:

  • Combine the ground turkey, onion, bell peppers, garlic, crushed tomatoes, black and pinto beans, corn, chili powder, pepper, and salt in the bowl of a slow cooker.
  • Cook on low for 6-8 hours or high for 4 hours.
  • Once the chili has cooked for 6-8 hours, make the dumplings: Combine the eggs, melted butter, milk, and brown sugar in a large bowl.
  • Add the flour, cornmeal, baking powder, and salt and stir until smooth. Fold in the cheese.
  • Using a small ice cream scoop, dollop the batter on top of the chili and cook for 2 more hours on low or 1 hour on high, until the dumplings are puffed and tender.
  • If using, garnish the chili with jalapeño, cilantro, and green onions.
  • Enjoy!

Nutrition Facts : Calories 673 calories, Carbohydrate 83 grams, Fat 22 grams, Fiber 15 grams, Protein 38 grams, Sugar 14 grams

CHEESY CORNBREAD-TOPPED CHILI RECIPE BY TASTY



Cheesy Cornbread-Topped Chili Recipe by Tasty image

Here's what you need: onion, celery, red pepper, carrot, fire-roasted tomato, red kidney bean, chickpeas, black beans, corn, taco seasoning, salt, pepper, cornbread mix, mexican blend cheese, fresh cilantro, sour cream

Provided by Dylan Keith

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

2 cups onion, diced
2 cups celery, diced
2 cups red pepper, diced
2 cups carrot, diced
15 oz fire-roasted tomato
15 oz red kidney bean
15 oz chickpeas
15 oz black beans
15 oz corn
1 package taco seasoning
salt, to taste
pepper, to taste
1 box cornbread mix, prepared
2 cups mexican blend cheese
fresh cilantro
sour cream

Steps:

  • Saute onions, celery, red peppers, and carrots in a pan. Salt and pepper to taste.
  • Mix in package of taco seasoning.
  • Add fire-roasted tomatoes, kidney beans, chickpeas, black beans, and corn.
  • Simmer for 15 minutes.
  • Preheat oven to 375˚F (190˚C).
  • Prepare boxed cornbread mix according to box instructions, then fold in the cheese.
  • Spread cheesy cornbread batter over chili.
  • Bake at 375˚F (190˚C) for 20 minutes.
  • Let cool for a few minutes, then garnish with sour cream and cilantro
  • Enjoy!

Nutrition Facts : Calories 695 calories, Carbohydrate 102 grams, Fat 19 grams, Fiber 23 grams, Protein 33 grams, Sugar 23 grams

SLOW COOKER MEXICAN CHILI WITH CORNBREAD TOPPING RECIPE



Slow Cooker Mexican Chili with Cornbread Topping Recipe image

Provided by leahdavis

Number Of Ingredients 10

1 pound boneless, skinless chicken breast
1 medium sized onion
1 pepper, chopped
1 cup frozen corn
1 pkg of store bought taco seasoning
1 cup shredded cheddar cheese
10.75 oz can of condensed tomato soup
1 box of jiffy corn muffin mix
1 egg
1/3 cup milk

Steps:

  • 1. Add chicken, chopped onion, chopped pepper, corn, seasoning, and tomato soup to the crock pot. 2. Cover with lid and cook on low setting for 4 to 6 hours. 3. Shred chicken with fork. 4. Cover chicken chili with cheese and assemble corn muffin batter. 5. Pour muffin mixture on top and cook on the high setting for 60 mins or until cornbread topping is cooked through.

CROCK POT BEEF CHILI WITH CORNBREAD TOPPING



Crock Pot Beef Chili With Cornbread Topping image

Children, adults and teenagers all love this savory chili with its unusual cornbread topping. A great finish to a day of hiking or skiing, all it needs is a big salad and some robust red wine. Serve with plenty of your favorite salsa, sour cream and finely chopped red or green onion.

Provided by Olha7397

Categories     One Dish Meal

Time 5h15m

Yield 8-10 serving(s)

Number Of Ingredients 30

2 tablespoons vegetable oil
1 lb lean ground beef
2 onions, FINELY CHOPPED
4 garlic cloves, MINCED
1 tablespoon cumin seed
1 tablespoon cracked black peppercorns
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
2 teaspoons unsweetened cocoa powder
1 tablespoon Worcestershire sauce
1/4 cup tomato paste
2 cups tomato sauce
1/2 cup condensed beef broth (UNDILUTED)
2 (10 ounce) cans corn kernels, /284 ml DRAINED or 2 cups frozen corn kernels, THAWED
1 (19 ounce) can red kidney beans, /540 ml DRAINED AND RINSED or 1 cup dried red kidney beans, COOKED AND DRAINED
1 cup pimento stuffed olive, THINLY SLICED
green bell pepper, CUT INTO 1/2-INCH CUBES
hot pepper sauce, TABASCO, TO TASTE (optional)
1 cup all-purpose flour
1 cup cornmeal
3 tablespoons granulated sugar
2 teaspoons baking powder
1/4 cup melted butter
1 cup milk or 1 cup buttermilk
1 large egg, beaten
1 cup grated cheddar cheese
1 (4 1/2 ounce) can chopped green chilies, including juice (optional)
1/2 cup finely chopped green onion (optional)

Steps:

  • In a skillet, heat 1 tablespoons oil over medium high heat. Add beef and cook, stirring and breaking meat up with the back of a spoon, until beef is no longer pink. Transfer to slow cooker stoneware. Drain off liquid in pan.
  • Reduce heat to medium and heat remaining oil in pan. Add onions and cook until softened. Add garlic, cumin seeds, pepper, chili powder, salt, allspice and cayenne and cook, stirring, for 1 minute. Add cocoa and cornmeal and stir well. Stir in Worcestershire sauce, tomato paste, tomato sauce and beef broth and bring to a boil.
  • Pour mixture into slow cooker stoneware. Add corn and beans and stir to combine. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until hot and bubbling.
  • Add olives and green pepper to slow cooker and stir well. Taste and adjust seasoning, adding hot pepper sauce if you prefer a spicier chili.
  • TO MAKE CORNBREAD TOPPING: In a bowl, combine flour, cornmeal, granulated sugar and baking powder. Add melted butter, milk or buttermilk and egg and stir well until ingredients are combined. Add grated Cheddar cheese and chopped green chilies, including juice, and green onions, if using, and stir well.
  • Drop cornbread batter, by spoonfuls, over the top of the mixture. Cover and cook on HIGH for 30 to 40 minutes, until topping is set. Serves 8 to 10.
  • TIP: This quantity of topping works best in a large, oval slow cooker. If you're using a tall, narrow slow cooker, make half the amount of batter.
  • The 150 Best Slow Cooker recipes. J Finlayson.

Nutrition Facts : Calories 597.8, Fat 23.4, SaturatedFat 10.6, Cholesterol 97.7, Sodium 1078.7, Carbohydrate 71.6, Fiber 10.5, Sugar 10.3, Protein 30.1

CORN BREAD-TOPPED CHICKEN CHILI



Corn Bread-Topped Chicken Chili image

After seeing a recipe for a slow cooker chicken potpie, I knew I had to try it. I loved the idea of a no-fuss chicken casserole, but wanted a Southwestern taste. I added peppers, spices and a crust that is more like a corn bread topping.-Nicole Filizetti, Grand Marais, Michigan

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 6 servings.

Number Of Ingredients 19

1 can (16 ounces) kidney beans, rinsed and drained
2 cans (2-1/4 ounces each) sliced ripe black olives, drained
1 cup frozen whole kernel corn, thawed and drained
1 cup tomato juice
1 can (4 ounces) chopped green chilies, drained
2 tablespoons minced fresh cilantro
1 tablespoon chili powder
1/2 teaspoon ground chipotle pepper
1 small onion, finely chopped
1 small sweet red pepper, chopped
2 tablespoons canola oil, divided
2 garlic cloves, minced
1-1/4 pounds boneless skinless chicken breasts, cubed
2 tablespoons cornstarch
1/2 teaspoon salt, divided
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup 2% milk

Steps:

  • In a 4-qt. slow cooker, combine the first eight ingredients. In a large skillet, saute onion and red pepper in 1 tablespoon oil until tender. Add garlic; cook 1 minute longer. Transfer to slow cooker. In a small bowl, toss chicken with cornstarch and 1/4 teaspoon salt; stir into bean mixture. Cover and cook on low for 3-4 hours or until chicken is tender., In a small bowl, combine the cornmeal, baking powder, baking soda and remaining salt. Stir in milk and remaining oil. Drop by tablespoonfuls over chicken mixture. Cover and cook 1 hour longer or until a toothpick inserted in center of topping comes out clean.

Nutrition Facts :

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