Crockpot Cheesy Chili Cornbread Bake

Layered with hearty chili, gooey cheese, and a tender cornbread topping, this slow cooker bake is the ultimate easy comfort food for chilly evenings and festive gatherings.

Prep

20 min

Cook

4 hr

Total

4 hr 20 min

Makes

6-8

Ingredients

Check off each one as you gather it.

• 2 tablespoons olive oil
• 1 ½ pounds ground beef (80/20 lean)
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can tomato sauce
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 (8.5-ounce) package cornbread mix
• ⅓ cup milk
• 1 large egg
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• ¼ cup chopped fresh cilantro (for garnish, optional)

Instructions

1. 01

   In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and chopped onion, breaking up the beef with a spoon as it cooks. Cook until the beef is browned and the onion is softened, about 8-10 minutes.

2. 02

   Drain off any excess fat from the skillet. Stir in the minced garlic and cook for another minute until fragrant. Transfer the beef and onion mixture to a 6-quart (or larger) slow cooker.

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Recipes and images on Devin’s Kitchen are created with the help of AI tools. Images are illustrations, and recipes are not individually kitchen-tested, so read through before you start and check labels for allergens. More about how recipes are made.