Chili

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Prep Time: 25 minutes
Cook Time: 8 hours
Servings: 2
Calories: 911kcal

Ingredients

Chili

  • 1 tsp Extra-virgin olive oil
  • 8 oz Ground beef
  • ½ Onion finely chopped
  • ½ TBSP Garlic minced
  • ½ Jalapeño pepper diced (adjust to your spice preference)
  • ½ Red bell pepper cut into ½-inch cubes
  • 1 tsp Paprika
  • ½ tsp Ground cumin
  • ½ tsp Salt (or to taste)
  • ¼ tsp Cayenne pepper (optional)
  • 1/2 cup Red kidney beans drained and rinsed
  • 1/2 cup Black beans drained and rinsed
  • 7 oz Fire-roasted tomatoes diced
  • 1 cup Beef broth

Cornbread

  • 2 TBSP Butter melted
  • ¼ cup All-purpose flour
  • ¼ cup Cornmeal medium grind
  • 2 TBSP Sugar
  • ½ tsp Baking powder
  • pinch Salt
  • ¼ cup Milk (adjust as needed for batter consistency)

Korean Banana Milk

  • 1 Banana
  • 1 TBSP Maple syrup
  • ¼ tsp Vanilla extract
  • 1 cup Milk (whole or plant-based)
  • 1 cup Water
  • Ice cubes (optional, for serving)
US Customary - Metric

Instructions

  • Prep the ingredients: Prep all ingredients as instructed above.
  • Brown the beef: Heat the olive oil in a skillet over medium-high heat for 2 minutes until it sizzles. Add the ground beef and cook evenly until browned, breaking it up into small pieces, about 5–7 minutes.
  • Sauté the vegetables: Add the onion, garlic, jalapeño, and red bell pepper to the skillet. Sauté until fragrant and tender, about 2–3 minutes.
  • Add spices: Stir in the paprika, ground cumin, salt, and cayenne pepper (if using) until well combined.
  • Transfer to slow cooker: Transfer the beef mixture into a 2-quart slow cooker and stir in the kidney beans, black beans, tomatoes, and broth.
  • Cook the chili: Cover the slow cooker with the lid and set it to cook for 2–4 hours on high or 4–8 hours on low. When finished, the slow cooker should automatically switch to the "warm" setting.
  • Preheat the oven: Set the oven to 375°F (190°C).
  • Prepare the cornbread batter: Melt the butter. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and a pinch of salt. Stir in the melted butter, then gradually add the milk while stirring to achieve a batter consistency—not too thick, not too watery.
  • Bake the cornbread: Lightly grease an oven-safe container with non-stick spray. Evenly scoop the batter into the container and bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
  • Make the banana milk: In a blender, combine the banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth and creamy. Adjust sweetness, thickness, or thinness as desired.
  • Serve: Serve the slow cooker chili with a slice of cornbread on the side and a glass of Korean banana milk.

Nutrition

Calories: 911kcal | Carbohydrates: 94g | Protein: 38g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 129mg | Sodium: 1637mg | Potassium: 1343mg | Fiber: 12g | Sugar: 39g | Vitamin A: 2607IU | Vitamin C: 52mg | Calcium: 373mg | Iron: 7mg

Chili

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 8 hours
Servings 2
Calories 911 kcal

Ingredients
 
 

Chili

  • 1 tsp Extra-virgin olive oil
  • 8 oz Ground beef
  • ½ Onion finely chopped
  • ½ TBSP Garlic minced
  • ½ Jalapeño pepper diced (adjust to your spice preference)
  • ½ Red bell pepper cut into ½-inch cubes
  • 1 tsp Paprika
  • ½ tsp Ground cumin
  • ½ tsp Salt (or to taste)
  • ¼ tsp Cayenne pepper (optional)
  • 1/2 cup Red kidney beans drained and rinsed
  • 1/2 cup Black beans drained and rinsed
  • 7 oz Fire-roasted tomatoes diced
  • 1 cup Beef broth

Cornbread

  • 2 TBSP Butter melted
  • ¼ cup All-purpose flour
  • ¼ cup Cornmeal medium grind
  • 2 TBSP Sugar
  • ½ tsp Baking powder
  • pinch Salt
  • ¼ cup Milk (adjust as needed for batter consistency)

Korean Banana Milk

  • 1 Banana
  • 1 TBSP Maple syrup
  • ¼ tsp Vanilla extract
  • 1 cup Milk (whole or plant-based)
  • 1 cup Water
  • Ice cubes (optional, for serving)

Instructions
 

  • Prep the ingredients: Prep all ingredients as instructed above.
  • Brown the beef: Heat the olive oil in a skillet over medium-high heat for 2 minutes until it sizzles. Add the ground beef and cook evenly until browned, breaking it up into small pieces, about 5–7 minutes.
  • Sauté the vegetables: Add the onion, garlic, jalapeño, and red bell pepper to the skillet. Sauté until fragrant and tender, about 2–3 minutes.
  • Add spices: Stir in the paprika, ground cumin, salt, and cayenne pepper (if using) until well combined.
  • Transfer to slow cooker: Transfer the beef mixture into a 2-quart slow cooker and stir in the kidney beans, black beans, tomatoes, and broth.
  • Cook the chili: Cover the slow cooker with the lid and set it to cook for 2–4 hours on high or 4–8 hours on low. When finished, the slow cooker should automatically switch to the "warm" setting.
  • Preheat the oven: Set the oven to 375°F (190°C).
  • Prepare the cornbread batter: Melt the butter. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and a pinch of salt. Stir in the melted butter, then gradually add the milk while stirring to achieve a batter consistency—not too thick, not too watery.
  • Bake the cornbread: Lightly grease an oven-safe container with non-stick spray. Evenly scoop the batter into the container and bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
  • Make the banana milk: In a blender, combine the banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth and creamy. Adjust sweetness, thickness, or thinness as desired.
  • Serve: Serve the slow cooker chili with a slice of cornbread on the side and a glass of Korean banana milk.

Nutrition

Calories: 911kcalCarbohydrates: 94gProtein: 38gFat: 44gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 129mgSodium: 1637mgPotassium: 1343mgFiber: 12gSugar: 39gVitamin A: 2607IUVitamin C: 52mgCalcium: 373mgIron: 7mg
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