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Home Bis Dumplings Chicken With Butter

Mexican Chili With Cornbread Topping Recipe

Ingredients

How to make it

  • Preparation

  • Mix all the ingredients for the chili in a freezer bag, adding the meat last, and store in the freezer.

  • Day-of

  • Defrost the chili ingredients the night before cooking.
  • Pour bag contents into the crockpot and cook 8 hours on low (or 4-6 hours for chicken). Shred the meat after cooking.
  • Top the chili with shredded cheese and the assembled cornbread batter.
  • Replace the lid and cook on high for 1 hour or until the cornbread is cooked through.

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The Cook

shayneadler Seattle, WA

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