Crockpot Chili with Cornbread Topping Tips, FAQ & printable recipe

Tips for success

For the best cornbread texture, use a buttermilk cornbread mix or recipe that includes a little sugar—it complements the savory chili perfectly.

If using a boxed mix, follow the package instructions for the batter consistency, but you may need to add a splash of milk if it's too thick to spread. The batter should be pourable but not runny.

Let the dish rest for 5 minutes after cooking to allow the cornbread to set slightly, making it easier to serve.

Use a large spoon to cut through the cornbread and scoop all the way to the bottom of the slow cooker, so each serving gets a good amount of chili. The honey butter is optional but highly recommended—it adds a sweet finish that balances the spice.

Variations

• Turkey Chili: Swap the ground beef for ground turkey or chicken; use 165°F (74°C) internal temperature. The cooking time remains the same, and the flavor is lighter but still hearty.
• Spicy Chorizo Chili: Replace half the ground beef with fresh chorizo sausage, removing it from casings. Brown it with the beef and reduce the chili powder to 2 tablespoons. The chorizo adds a smoky, spicy kick.
• Vegetarian Bean Chili: Omit the ground beef and add an extra can of beans (such as black beans) and a diced bell pepper. Use vegetable broth instead of beef broth. The chili will be ready after 4 hours on LOW.
• Cornbread with Green Chiles: Stir a 4-ounce can of diced green chiles into the cornbread batter before spreading. It adds a mild heat and a pop of color that pairs well with the chili.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop, adding a splash of broth if needed.

Freezer

Freeze the chili (without cornbread topping) for up to 3 months. Thaw overnight in the fridge, reheat, then add fresh cornbread batter and bake as directed.

Reheat

Reheat individual servings in the microwave for 2-3 minutes, or in a saucepan over medium heat, covered, for 10 minutes.

Refrigerate leftovers in an airtight container for up to 4 days. The cornbread may soften slightly, but it will still be delicious.

Reheat individual portions in the microwave or in a saucepan over medium heat, adding a splash of broth if needed to loosen the chili. For best results, reheat gently to avoid drying out the cornbread.

The chili can be prepared up to 2 days ahead through Step 2 (after the 4-hour slow cook). Let it cool, then refrigerate.

When ready to serve, reheat the chili in the slow cooker on LOW for 1-2 hours, then proceed with adding the cheese and cornbread batter and baking as directed. This makes entertaining easy.

Serving ideas

Serve this chili and cornbread straight from the slow cooker, scooping out generous portions into wide, shallow bowls. The contrast of the tender cornbread, melted cheese, and hearty chili is the star. Add a dollop of sour cream or a sprinkle of fresh cilantro if you like, though the recipe is complete as is.

This dish pairs well with a simple green salad or roasted vegetables to balance the richness. For a game-day spread, offer it alongside tortilla chips, avocado, or extra pickled jalapeños. It's a meal in itself, but leftovers are also great for lunch the next day—just reheat and enjoy.

Frequently asked questions

Recipe card

Crockpot Chili with Cornbread Topping

Prep 20 minCook 5 h 30 minTotal 5 h 50 minServes 8

Ingredients

• 2 lb ground beef
• 15 oz kidney beans, drained and rinsed
• 15 oz pinto beans, drained and rinsed
• 28 oz crushed tomatoes
• 1 medium yellow onion, diced
• 3 tbsp chili powder
• 1 1/2 cups beef broth
• 1 1/2 cups shredded cheddar cheese
• sweet buttermilk cornbread batter (about 2 cups), to taste
• honey butter, melted, for brushing, to taste
• pickled jalapeño slices, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

38 g

Fat

26 g

Fiber

8 g

Sugar

10 g

Automatic estimate from the ingredient list, not laboratory-verified.