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
1 package of store-bought taco seasoning
10.75oz can of condensed tomato soup (You can also substitute one 14.5oz can of tomato sauce and 1 teaspoon honey)
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)
*If you want to substitute a different brand of corn muffin mix or a homemade recipe, make enough for 6 muffins. Any more than that will not cook through in the crockpot.
Directions
Add ground beef, onion, peppers, corn, seasoning, and tomato soup to crockpot.
Cover with lid and cook on “low” setting for 6-8 hours, until beef is cooked through.
Break apart beef and mix all ingredients.
Top with shredded with cheese and assembled corn muffin batter.
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.
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