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Cozy Slow Cooker Chili Con Carne Recipe with Homemade Cornbread Muffins Made Easy

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A hearty and comforting slow cooker chili con carne paired with sweet and tender homemade cornbread muffins, perfect for cozy dinners with minimal fuss.

Ingredients

Scale
  • 1 lb lean ground beef (or ground turkey for a lighter option)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced
  • 2 (14.5 oz) cans diced tomatoes, with juice
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 2 tablespoons tomato paste
  • 1 cup beef broth or stock (low sodium preferred)
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cinnamon or a pinch of cocoa powder
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 cup yellow cornmeal (fine or medium grind)
  • 3/4 cup all-purpose flour (can substitute with gluten-free flour blend)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, rested 5 mins)
  • 1/4 cup vegetable oil or melted butter
  • 1 large egg, lightly beaten
  • 1–2 tablespoons honey (optional)

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onions and diced green pepper, sauté until softened, about 5 minutes. Add minced garlic and cook for 1 more minute.
  2. Add ground beef to skillet and cook until fully browned, about 7-8 minutes. Drain excess fat if necessary.
  3. Transfer meat and veggies to slow cooker. Add diced tomatoes with juice, kidney beans, black beans, tomato paste, and beef broth. Stir in chili powder, smoked paprika, cumin, cinnamon or cocoa powder, salt, and pepper. Mix well.
  4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Stir halfway through cooking to blend flavors.
  5. While chili cooks, preheat oven to 400°F (200°C). In a medium bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
  6. In another bowl, combine buttermilk, vegetable oil or melted butter, egg, and honey. Pour wet ingredients into dry and stir until just combined; batter should be slightly lumpy.
  7. Grease or line a 12-cup muffin tin. Spoon batter evenly into cups. Bake 15-18 minutes until golden and a toothpick inserted comes out clean. Let cool slightly before serving.
  8. Before serving chili, taste and adjust seasoning if needed. Garnish with fresh cilantro, shredded cheese, or sour cream if desired.

Notes

Brown the meat before slow cooking to add flavor and reduce grease. Stir chili halfway through cooking. If chili is too thin, cook uncovered on high for 15-20 minutes to reduce liquid. Honey in cornbread adds balanced sweetness. For dairy-free cornbread, substitute buttermilk with plant-based milk plus apple cider vinegar. Adjust spices to taste or add jalapeños for heat.

Nutrition

Keywords: slow cooker chili, chili con carne, cornbread muffins, comfort food, easy chili recipe, homemade cornbread, slow cooker recipes, cozy dinner

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