Crockpot Chili and Cornbread

A wrinkly jack-o'-lantern

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Were having a pumpkin carving fun day with friends and family today, so I thought I would make some Chili and Cornbread to go along with this Fall themed day! Plus its always a “score” when Football is on! 🙂

3-4  lbs lean beef

1 onion diced

4 garlic cloves diced

1 green pepper diced

1 can diced tomatoes ( I use fire roasted) drained

1 small can tomato paste

1 can dark red kidney beans, rinsed and drained ( I use 2 cans)

3 tbsp cinnamon

2 tbsp chili powder

1 tsp cayenne pepper (optional..but adds a nice heat)

1 tbsp cumin

1 tbsp paprika

1 bay leaf ( remove when chili cooked)

salt and pepper

2 tbsp dark brown sugar

Brown  meat on med-high till almost cooked thru. Place in crock pot and add reaming ingredients and 3 cups of water. Mix well. Set on low. Will be done in 6 hours!

Serve with chopped red onions, finely shredded cheddar cheese and low fat sour cream on top! Can also serve it over brown rice or with Tortillas to scoop it up!

I’m making cornbread to go with mine! Use any simple cornbread mix, add in 1 cup of thawed corn kernels, 2 tbsp honey/agave, and 1 tsp cayenne pepper. Bake as directed and serve alongside the Chili 🙂


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