Slow Cooker Chili and Cornbread Casserole

Slow Cooker Chili and Cornbread Casserole

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 2 pounds lean ground beef
  • 2 cans (16 ounces each) dark red kidney beans, rinsed and drained
  • 2 cans (14.5 ounces each) diced tomatoes with onions and green pepper
  • 2 cans (10 ounces each) chunky diced tomatoes and green chilies
  • 2 packages (1.5 ounces each) chili seasoning mix
  • 1/4 cup tomato paste
  • 2 package (8.5 ounces each) corn muffin mix
  • 2 cups shredded sharp cheddar cheese
  • Sour cream, optional
  • Jalapeno slices,optional
  • Green onion slices, optional

Directions

  1. In a large skillet over medium high, brown ground beef. Drain and transfer to the slow cooker crock.
  2. Add kidney beans, tomatoes, chili seasoning mix and tomato paste to crock and mix until blended. Spread chili mixture in an even layer in crock.
  3. In a medium bowl, prepare corn muffin mix following package directions. Spoon batter over chili in crock.
  4. Cover slow cooker and cook on HIGH for 3 to 3 1/2 hours or LOW for 5 to 5 1/2 hours. Reduce to WARM. Sprinkle with cheese and let stand until melted, about 15 minutes. Top with sour cream, jalapeno slices and green onions, if desired.

Serves: 10-12

Test Kitchen Tip: If using a 3 1/2 quart casserole slow cooker, use half the recipe and cook on HiGH for 2 to 2 1/2 hours or LOW for 4 to 4 1/2 hours.

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