This entire dish cooks in your crockpot, even the cornbread topping! It’s the perfect combination of spicy and sweet, and it couldn’t be easier to make.
This crockpot Mexican chili is a quicker version of my Baked Chili Cornbread Casserole. The baked version is one of my family’s favorite meals and I’ve been making it for years. To save time, I prepped two batches of this crockpot version during my ground beef freezer meal marathon, and it turned out fantastic!
Simply combine the ground beef, veggies, and sauce in your crockpot and let it do all of the work for you. An hour before serving, top with shredded cheese and cornbread batter and turn the cooking setting to “high.” That means you only have one pot to wash!
But really, the best part of this recipe is taste. The combination of slightly spicy chili and sweet cornbread topping is one that I think your whole family will love. Enjoy!
Crockpot Mexican Chili with Cornbread Topping
Yields: 3-4 adult sized servings (If you want to double, I would double the filling and keep the cornbread topping the same.)
- 1 pound lean ground beef
- 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
- 10.75oz can of condensed tomato soup (You can also substitute one 14.5oz can of tomato sauce and 1 teaspoon honey)
- 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)
*If you want to substitute a different brand of corn muffin mix or a homemade recipe, make enough for 6 muffins. Any more than that will not cook through in the crockpot.
- Add ground beef, onion, peppers, corn, seasoning, and tomato soup to crockpot.
- Cover with lid and cook on “low” setting for 6-8 hours, until beef is cooked through.
- Break apart beef and mix all ingredients.
- Top with shredded with cheese and assembled corn muffin batter.
- Add lid and cook on “high” setting for 60 minutes or until cornbread topping is cooked through.
To Freeze and Cook Later
Combine all ingredients except cheese and corn muffin mix in a gallon-sized plastic freezer bag. Remove as much air from the bag as possible and freeze for up to three months. When you’re ready to cook, thaw overnight in refrigerator. Pour contents of freezer bag into your crockpot and cook on “low” setting for 6-8 hours, or until ground beef is cooked through. Break apart beef, and top chili with shredded cheese and cornbread batter. Replace lid and cook for one hour on “high” setting.
PS If you prefer chicken to beef, I have a chicken version of this recipe as well!
So you really put the uncooked ground beef in the slow-cooker?! We get local grass feed beef but sometimes I have a lot of liquids to drain off… do you think that would effect the chili at all? It sounds yummy and looks yummy and my Husband as been begging me for Chili… LOL I may just go throw this in the crock pot right now 🙂
Yep, I always add my ground meat raw. 🙂 Let me know how the local grass-fed beef works out. I’m pretty sure it will be delicious.
We’ve made chili both ways, cooking first and draining off liquids and leaving it in. i find the flavor of chili is better when the meat is added raw.
Do you have a calorie count for this?
No, unfortunately I’ve never calculated it. Sorry about that, Jessica. All of my cookbooks include nutrition info for the recipes though.
Do you break up the beef when you put it in? I don’t like large chunks of ground beef in my chili – I like it to be really crumbly.
I break it up after cooking, but before adding cheese and the cornbread batter. It probably isn’t “really crumbly,” but I’m not picky about the texture of meat in my chili. You might want to brown the ground beef before freezing. (That way you can get it the way that you like it.) Just be sure to cool to room temp before freezing.
Thanks! My partner is super excited for me to make this 🙂 He LOVES cornbread
Yum! It’s so good with chili. 🙂
Hi! So, you don’t add any beans to this chili? I can’t, in good conscience, have chili with no beans! Goes against my religion, haha! So, I’m thinking I may double all other ingredients and do a bag of soaked beans? Probably divide between 2 crockpots so it’s not super full and the cornbread is still the right ratio and soaking up some of the goodness…
OK, I think you can add beans if you want.
I threw in a 15oz can of black beans, and another of red kidney beans. I also added a can of diced tomatoes. We loved it at our house!! Thank you!!
Yum! Great additions, Brittany!
Let’s put it this way, Texas will tell you not to bother to go there, I mean, to eat chili. Texas chili never has beans and they are the chili experts. Haven’t you ever watched The Big Bang Theory? Sheldon knows everything and he even touches on it. https://www.youtube.com/watch?v=XXChcvVPv2A See for yourself! Texas will tell you they cannot in good conscience eat chili with beans, since it’s not chili. lol!
I add chilli beans and ranch style beans to my chilli and it adds so much wonderful flavor…. also use a nice stout beer to deepen the flavor… and I hate beer…
I added beans!!! Delicious
[…] Have cornbread lovers at your house? This Mexican Chili with cornbread topping has all the right stuff for a delicious meal to fill you […]
[…] Crockpot Mexican Chili and Cornbread – assemble the raw ingredients and freeze, then thaw and throw them in the crockpot. It’s almost too easy! […]