Crockpot Chili with Cornbread Topping Step-by-step instructions

Before you start

Before starting, brown the ground beef in a large skillet and drain off the excess fat. Drain and rinse the kidney and pinto beans. Dice the onion. Measure out the chili powder and beef broth.

Have the shredded cheddar and cornbread batter ready. The cornbread batter can be mixed while the chili cooks. Ensure the slow cooker is clean and ready to use.

Instructions

Prep and Slow-Cook

1. 1Brown the Beef and Load the Crockpot
   In a large skillet over medium-high heat, brown the ground beef, breaking it into crumbles, until no pink remains, about 8 minutes. Drain any excess fat, then transfer the beef to a 6-quart slow cooker. Add the kidney beans, pinto beans, crushed tomatoes, diced onion, chili powder, and beef broth. Stir to combine everything thoroughly.
   Look for The beef is browned and the chili mixture looks thick and well combined.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip For deeper flavor, use 85% lean ground beef and don't over-stir once the beans are in.
2. 2Slow-Cook the Chili
   Cover the slow cooker and cook on LOW for 4 hours. The chili should be bubbling gently around the edges and the flavors melded together. Stir once halfway through if possible, scraping the bottom to prevent sticking.
   Look for The chili is bubbling and aromatic, with a deep red color.
   Tip If the chili seems too thick, add a splash of broth. If too thin, leave the lid off for the last 30 minutes.

The chili should be bubbling gently around the edges, with a rich red color and a deep, spicy aroma. The beef is browned and the beans are tender. The flavors have melded, and the chili is thick enough to coat a spoon. Before adding the topping, taste and adjust seasoning if needed.

Top and Bake

3. 3Top with Cheddar and Cornbread Batter
   After 4 hours, sprinkle the shredded cheddar cheese evenly over the hot chili. Spread the sweet buttermilk cornbread batter gently over the cheese, covering the surface as much as possible. Use a spatula to smooth it to the edges.
   Look for The cheese is melted and the batter spreads into an even layer.
   Tip The batter doesn't need to be perfect—it will puff and spread as it bakes.
4. 4Bake the Cornbread Topping
   Cover the slow cooker and cook on HIGH for 90 minutes, until the cornbread is golden and a toothpick inserted into the center comes out clean. The chili should be bubbling around the edges of the cornbread.
   Look for The cornbread is golden brown and pulling away from the sides slightly.
   Tip Resist lifting the lid during baking—it lets out heat and steam, which can make the cornbread dense.

The cheddar has melted into a gooey layer, and the cornbread batter has risen and turned golden brown. The edges are slightly crispy, and the center is set.

A toothpick inserted into the cornbread comes out clean. The chili is bubbling around the edges, and the whole kitchen smells of cornbread and chili.

Finish and Serve

5. 5Brush with Honey Butter and Serve
   Once the cornbread is baked, turn off the slow cooker. Brush the top of the cornbread with melted honey butter. Scoop deep servings into warm bowls, making sure to include plenty of chili from underneath. Top with pickled jalapeño slices if desired.
   Look for The cornbread is glossy from the honey butter and the chili is steaming.
   Tip Use a large spoon or spatula to cut through the cornbread and lift out a full square with chili underneath.

The cornbread is brushed with honey butter, giving it a glossy sheen and a sweet aroma. When scooped, the layers are visible: golden cornbread, melted cheese, and hearty chili. The jalapeños add a bright, tangy kick. Serve hot in warm bowls.

Common mistakes

Don't lift the lid during the first 4 hours of cooking—it releases heat and extends cooking time. When adding the cornbread batter, spread it gently to avoid sinking into the chili.

If the batter is too thick, it won't spread; if too thin, it may sink. Also, don't skip draining the beef, as excess fat can make the chili greasy. And be sure to use a slow cooker that's large enough to avoid overflow.

How to tell it’s done

The chili is done when it's bubbling and the flavors have melded, about 4 hours on LOW. The cornbread topping is done when it's golden brown on top and a toothpick inserted into the center comes out clean, after about 90 minutes on HIGH.

The internal temperature of the chili should be at least 160°F (71°C) for food safety, though the beef is already cooked. Let it rest for 5 minutes before serving to set the cornbread.

• Ground meat: 160°F (71°C) in the thickest part