Crock Pot Chili and Cornbread!

Winter is in the air and it’s the perfect time to bring out the crock pot!

Dinner is ready when you get home from a busy day at work and school.

We have discovered this great corn bread pan that makes the perfect wedge shaped pieces of corn bread to serve with your favorite chili recipe or give ours a try!  Add shredded peperjack cheese and a can of diced jalapeños to the corn bread batter for an added kick.

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cornbread-in-pie-wedge-pan-baked

 

Crock Pot Chili

1 LB. Ground Beef or Turkey

1 Medium Onion

2 Quarts of Tomatoes with juice

1 Small Green pepper

1 Small Yellow Pepper

1 Small Red Pepper

3 Medium Carrots ( peeled and cut in rounds or chopped)

1 Cup of Chopped Celery

1 Clove Chopped Garlic

1 Can Chili Beans in sauce

2 TBLS. Chili powder

1 tsp. ground cumin

1 tsp. basil

1/2 tsp. Worcestershire Sauce

*Do Ahead Tip!  Can be done the night before and refrigerate until morning.

*Brown ground beef or turkey with onion in frying pan on the stove top stirring occasionally until brown.  Add peppers, carrots, celery, garlic and cook 5 minutes.

Combine the cooked ingredients in a crock pot, adding the tomatoes, chili beans and seasonings.

Set crock pot on low for 6-8 hrs.

Serve chili with shredded cheese, sour cream and chopped green onions.

Don’t forget the cornbread!!!