Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A great new gem from !

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Howdy partners and padres! Here’s a zinger of a chilli with a side of darn rootin’ tootin’ tasty cornbread that’s sure to fill the hunger bill of all you hungry cowboys/cowgirls and all you hard working prospectors too!

Here’s the recipe I used for the chilli:
https://www.simplyscratch.com/slow-.....er-taco-chili/

And here’s the recipe for the cornbread:
https://cafedelites.com/cornbread-recipe/

Enjoy it Y’all!

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For the chili:

Ingredients

FOR THE SLOW COOKER TACO CHILI:

olive oil spray
2 pounds lean ground beef
1 medium yellow onion diced
3 cloves garlic minced
kosher salt to taste
4 tablespoons taco seasoning
1 (15 ounce) can pinto beans rinsed and drained
1 (15 ounce) can black beans rinsed and drained
1 (28 ounce) can crushed fire-roasted tomatoes
3/4 cup frozen sweet corn or fresh
2 (4 ounce) cans diced green chiles

FOR THE PEPPER PICO DE GALLO:

1 roma tomato seeded and diced
1/2 large red bell pepper diced
1/2 large orange bell pepper diced
1/2 small red onion
2 tablespoons minced fresh cilantro
1/4 teaspoon kosher salt
1/2 lime juiced

Instructions

FOR THE SLOW COOKER TACO CHILI:

In a large, deep-sided skillet, spray with olive oil. Add in the ground beef, onion and garlic with a pinch of kosher salt and heat over medium. Use a wooden spatula to break up the beef and cook until browned and no longer pink.
Drain the fat from the pan and add in taco seasoning, stir to combine and then transfer the beef/onion mixture to your slow cooker.
Add in the beans, chiles, corn, crushed tomatoes. Stir to incorporate all of the ingredients.
Cook on high for 3 to 4 hours, or low for 6 hours.
Serve in bowls topped with greek yogurt or sour cream, shredded cheese, pepper pico, black olives, green onions and corn chips.

FOR THE PEPPER PICO DE GALLO:

Add the tomato, peppers, red onion, cilantro, salt and lime juice into the bowl. Add minced jalapeño for some heat.
Toss to combine. Cover and refrigerate until ready to serve.
Notes
This recipe doesn't have to be made in a slow cooker. It can easily be a one-pot wonder by cooking it in a dutch oven and simmering for 30 to 40 minutes.
Also, this taco chili freezes beautifully! See post for freezing and reheating instructions.

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For the cornbread:

Ingredients

1/2 cup unsalted butter melted (or BACON drippings)
1 cup all-purpose flour
1 cup yellow cornmeal (or polenta)
1 tablespoon sugar (optional)
2 teaspoons baking powder (optional: yields a fluffier cornbread)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup buttermilk shake before measuring
2 large eggs

Instructions

Preheat the oven to 200C | 400F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up.
(Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.)
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
Make a well in the centre and add the buttermilk and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix).
Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That's what you want.
Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and serving.

Notes

If you don't have buttermilk, you can make your own! Add 1 tablespoon of white vinegar (or fresh squeezed lemon juice) to 1 cup of room temperature milk (full cream, 2% or skim can be use). Mix together and let sit for 5 minutes. Done! Prepare your 'buttermilk' as step one of this recipe to ensure it has soured enough before adding to your mixture.