Crockpot Mexican Chili with Cornbread Topping
Yields: One gallon-sized bag of Mexican Chili with Cornbread Topping (I
doubled this recipe and made two bags.)
Ingredients
• 1 medium-sized yellow onion, chopped (about one cup)
• 1 pepper (any color), chopped (about one cup)
• 1 cup frozen corn
• 2 tablespoons and 1.5 teaspoons of homemade taco seasoning mix
(1tablespoon chili powder, 1 teaspoon black pepper, and 1/2 teaspoon
of the following: salt, ground cumin, red pepper flakes, paprika, ground
oregano, garlic powder, and onion powder) OR 1 package of store-
bought taco seasoning
• 10.75oz can of condensed tomato soup
• 1 pound lean ground beef
• 1/4 pound cheese (we use cheddar or pepper jack), shredded (about
one cup) – NOT NEEDED UNTIL DAY OF COOKING*
• 1 box of Jiffy corn muffin mix + the necessary ingredients listed on the box
(Jiffy calls for one egg and 1/3 cup milk) – NOT NEEDED UNTIL DAY OF
COOKING*
Materials
• 1 gallon-sized plastic freezer bag
Prep
1. Label your freezer bag.
2. To your freezer bag, add onion, pepper, corn, seasoning, tomato soup,
and ground beef. (Add the ground beef to the bag last, so it’s the first
ingredient poured into your slow cooker.)
3. Remove as much air from the freezer bag as possible, seal, and lay flat in
your freezer.
Cook
1. The night before cooking, move frozen bag to your refrigerator to thaw.
2. The morning of cooking, pour contents of freezer bag into your slow
cooker and cook on “low” setting for 6-8 hours, or until beef is cooked
through.
3. Break apart ground beef and stir.
4. Top chili with shredded cheese and assembled cornbread batter.
5. Replace lid and cook on “high” setting for one hour or until cornbread
topping is cooked through.
*If you want to have everything prepped before the day of cooking, shred the cheese and
freeze it separately in a small plastic freezer bag. Assemble the corn muffin batter and bake in a
muffin or loaf pan. Cool to room temp, flash freeze, and serve as a side with the chicken chili.