Texican Chili – F
cornbread
  • Freezer Crockpot
  • beef, freezable
Texican Chili – F
cornbread
  • Freezer Crockpot
  • beef, freezable
Servings:

Ingredients

Prep
  • 2 lbs lean stew meat
  • 14 oz canned diced tomatoes
  • 28 oz can pinto beans
  • 1 C frozen chopped onion
  • 8 oz salsa or tomato sauce
  • 4 oz tomato paste
  • 2 T minced garlic
  • 2 T chili powder
  • 1 t cumin
  • 1/4 t cayenne pepper
On Cooking Day
  • 2 C water
  • 1 box cornbread mix
  • 1 C sharp shredded cheddar cheese

Instructions

To Assemble
  1. Add all ingredients to large zipper bag. Adjusting cayenne to taste. Zip to seal.
To Cook
  1. Slow Cook: Pour contents of bag along with water into slow cooker and cook on low for 8 hours.
  2. Instant Pot: Pour contents of bag along with water into IP and cook on HIGH/MORE for 30 minutes. *note: at least 1 cup of liquid is needed for IP.
  3. Prepare cornbread according to package directions. Top chili with cheese if desired.

Ingredients

Prep
  • 2 lbs lean stew meat
  • 14 oz canned diced tomatoes
  • 28 oz can pinto beans
  • 1 C frozen chopped onion
  • 8 oz salsa or tomato sauce
  • 4 oz tomato paste
  • 2 T minced garlic
  • 2 T chili powder
  • 1 t cumin
  • 1/4 t cayenne pepper
On Cooking Day
  • 2 C water
  • 1 box cornbread mix
  • 1 C sharp shredded cheddar cheese

Instructions

To Assemble
  1. Add all ingredients to large zipper bag. Adjusting cayenne to taste. Zip to seal.
To Cook
  1. Slow Cook: Pour contents of bag along with water into slow cooker and cook on low for 8 hours.
  2. Instant Pot: Pour contents of bag along with water into IP and cook on HIGH/MORE for 30 minutes. *note: at least 1 cup of liquid is needed for IP.
  3. Prepare cornbread according to package directions. Top chili with cheese if desired.
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