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Crockpot Mexican chili with cornbread topping

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This entire dish cooks in your crockpot, even the cornbread topping!  It’s the perfect combination of spicy and sweet, and it couldn’t be easier to make.

Crockpot Mexican Chili with Cornbread Topping

This crockpot Mexican chili is a quicker version of my Baked Chili Cornbread Casserole.  The baked version is one of my family’s favorite meals and I’ve been making it for years.  To save time, I prepped two batches of this crockpot version during my ground beef freezer meal marathon, and it turned out fantastic!

Simply combine the ground beef, veggies, and sauce in your crockpot and let it do all of the work for you.  An hour before serving, top with shredded cheese and cornbread batter and turn the cooking setting to “high.”  That means you only have one pot to wash!

But really, the best part of this recipe is taste.  The combination of slightly spicy chili and sweet cornbread topping is one that I think your whole family will love.  Enjoy!

Crockpot Mexican Chili with Cornbread Topping

Yields: 3-4 adult sized servings (If you want to double, I would double the filling and keep the cornbread topping the same.)

Ingredients

  • 1 pound lean ground beef
  • 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 or 1 package of store-bought taco seasoning
  • 10.75oz can of condensed tomato soup
  • 1/4 pound cheese (we use cheddar or pepper jack), shredded (about one cup)
  • 1 box of Jiffy corn muffin mix + the necessary ingredients listed on the box (Jiffy calls for one egg and 1/3 cup milk)

Directions

  1. Add ground beef, onion, peppers, corn, seasoning, and tomato soup to crockpot.
  2. Cover with lid and cook on “low” setting for 6-8 hours, until beef is cooked through.
  3. Break apart beef and mix all ingredients.
  4. Top with shredded with cheese and assembled corn muffin batter.
  5. Add lid and cook on “high” setting for 60 minutes or until cornbread topping is cooked through.

To Freeze and Cook Later

Combine all ingredients except cheese and corn muffin mix in a gallon-sized plastic freezer bag.  Remove as much air from the bag as possible and freeze for up to three months.  When you’re ready to cook, thaw overnight in refrigerator.  Pour contents of freezer bag into your crockpot and cook on “low” setting for 6-8 hours, or until ground beef is cooked through.  Break apart beef, and top chili with shredded cheese and cornbread batter. Replace lid and cook for one hour on “high” setting.

Enjoy!


PS If you prefer chicken to beef, I have a chicken version of this recipe as well!

54 Comments

  • Jackie says:

    So you really put the uncooked ground beef in the slow-cooker?! We get local grass feed beef but sometimes I have a lot of liquids to drain off… do you think that would effect the chili at all? It sounds yummy and looks yummy and my Husband as been begging me for Chili… LOL I may just go throw this in the crock pot right now 🙂

    • Kelly says:

      Yep, I always add my ground meat raw. 🙂 Let me know how the local grass-fed beef works out. I’m pretty sure it will be delicious.

  • Jessica Desarros says:

    Do you have a calorie count for this?

    • Kelly says:

      No, unfortunately I’ve never calculated it. Sorry about that, Jessica. All of my cookbooks include nutrition info for the recipes though.

  • Angel says:

    Do you break up the beef when you put it in? I don’t like large chunks of ground beef in my chili – I like it to be really crumbly.

    • Kelly says:

      I break it up after cooking, but before adding cheese and the cornbread batter. It probably isn’t “really crumbly,” but I’m not picky about the texture of meat in my chili. You might want to brown the ground beef before freezing. (That way you can get it the way that you like it.) Just be sure to cool to room temp before freezing.

  • Nikki says:

    Hi! So, you don’t add any beans to this chili? I can’t, in good conscience, have chili with no beans! Goes against my religion, haha! So, I’m thinking I may double all other ingredients and do a bag of soaked beans? Probably divide between 2 crockpots so it’s not super full and the cornbread is still the right ratio and soaking up some of the goodness…

  • […] Have cornbread lovers at your house?  This Mexican Chili with cornbread topping has all the right stuff for a delicious meal to fill you […]

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  • Talyda says:

    Hi! I’m from Australia, and would love to try this recipe – however cornbread isn’t something very common here, so the “1 box of Jiffy corn muffin mix” isn’t anything I would be able to find =) Would I just look up a recipe for cornbread? Any ideas of quantity? Would rather cook from scratch anyway, than used a package mix if possible! =) Thanks in advance!

    • Kelly says:

      Yes, I think you can make it from scratch. The Jiffy box has six servings, so you’ll want to find a recipe that makes the same number of muffins. If you use more, just make sure to cook it longer so it cooks through.

  • Karla says:

    Any ideas on ingredients if you prefer not to use the boxed jiffy mix?

    • Kelly says:

      I think any homemade cornbread or corn muffin recipe will work. I’ve never made my own before, but I love allrecipes.com.

  • Michele says:

    I just made this over night (with Ground Turkey) by doubling the recipe and added one can of beans since I thought it was a little watery, then I used two boxes of Jiffy corn and served it at work with 100 people. It was a picnic and this dish went over so well I am sending them to your site. Also one is buying a crock pot for this. THANK YOU! So yummy. Plus it presents well

    • Kelly says:

      WOW. Awesome job, Michele!!

    • Mary Daye says:

      Michelle and Kelly — I’m entering a chili cookoff at work and will try this recipe…I’m torn between the crockpot version and the baked version because I dont know how it will reheat at work. Michelle when you served it at work, when did you top it off with the corn bread mixture…the night before? if so, did you just reheat the crock pot when you served it at work?

      thanks!

  • Tricia Bowman says:

    Just made this last night and tried it today for lunch! It is SOOOO good! The only think I did different was instead of frozen corn, I added frozen baja corn mix (which contained onions, chili peppers, black beans, and several other things I can’t remember). It turned out great, very filling, and my mom was AMAZED that the cornbread turned out!

    Thank you so much Kelly for these great recipes. I cook 1 on the weekend and that’s my lunch for the week. Now I’m starting to cook 2 and they are lunch and supper for the week.

    • Kelly says:

      Yum. That substitution sounds delicious, Tricia. Thanks for sharing how slow cooker recipes work with your schedule.

  • Kris says:

    This recipe looks great, but my husband and I aren’t real fans of cornbread or corn muffin, is there anything else we could use or maybe would it still be good without any kind of bread on top?

  • Erin says:

    Do you add the can of water along with the condensed soup? Or just the tomato soup alone?
    Thanks!

  • Heather says:

    Thank you for this recipe! I made it last night for dinner and my husband and I devoured it. I used homemade taco seasoning, so it was probably a little spicier than I would have liked, but I will simply cut down on the seasoning next time. This week I’m going to do my first batch of freezer cooking and I’m looking forward to trying some more of your recipes.

  • Karen says:

    Hi! For the vegetarian version, do you have to rinse the cans of black beans first, or just use them as is? Thanks!

  • Melanie says:

    Looking forward to trying this recipe and others of yours in my crockpot! I do have one question though – do you absolutely have to use frozen corn or would canned (drained) corn work just as well? Thanks!

  • Jen says:

    Perfection! I was skeptical of how the cornbread topping would turn out but it was absolutely amazing! This will definitely be a staple fall/winter dish in our house! Thank you!

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  • Lauren Thom says:

    do you put the ground beef in frozen or thawed? Thanks!

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  • Sarah says:

    Made this tonight, and this was absolutely amazing. Thanks!

  • Marcia says:

    Just made this today and am eating it right now. It is sooooo good! I love the combo of the sweet cornbread and the spicy chili. My husband loves it, too. Definitely a recipe I will make again and again. Thank you!

  • Britnae says:

    Thank you for the recipe! My friend brought this to me when I was on bed rest and we were in heaven! I’m excited to make it myself now. Just curious if I could cook it on high for 3-4 hours if I’m in a time crunch and make the cornbread separately? Thanks again!

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  • Jess S says:

    I have a variation some might like. We used ground turkey and added black beans, made the corn muffins on the side (didn’t have time to wait an hour) also had to use up some sweet potatoes so we microwaved the sweet potatoes and poured the chili over it and some family members crumbled the bread on top others just ate on the side. Big hit with my 3 and 4 year olds. They tend to be picky about different things so I’m glad to find one they both like!

  • Ayana says:

    Loved this recipe! I used store bought ‘hot’ taco seasoning which added perfect amount of heat to the dish. The only thing I would change is I may double the actual chili recipe because I wanted more chili and it seemed to be slightly overshadowed by the cornbread. Overall, great recipe! thanks!

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  • Lori says:

    Do you add the tomato soup in its condensed form or do you add water as directed on the can?

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