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Slow Cooker Chili with Skillet Cornbread

Slow cooker chili that takes less than 5 minutes to load, yes please. (Only because I had browned ground beef in the freezer.)

Homemade cornbread, baked in a cast iron skillet. Double yes please.

This has the makings of a perfect fall dinner. Warm, hearty and satisfying!

(Also, get more great cornbread recipes in Cindy’s That’s The Way The Cornbread Crumbles [3] ebook.)

Slow Cooker Chili with Skillet Cornbread

Cornbread adapted from this Skillet Cornbread [4]

Yield – 8 servings of chili & cornbread

Preparation Time – 5 minutes for the chili, about 10 for the cornbread

Cooking Time – 8 hours for the slow cooker, 15-20 minutes*

*Note: I used a 12″ skillet, so it didn’t take as long to cook my cornbread.


  • 1 bag Hurst Slow Cooker Chili Beans and seasoning
  • 1 lb cooked ground beef
  • 1 small onion, chopped
  • 1 small pepper, seeded and chopped
  • 1 15 oz. can diced tomatoes
  • 1 6 oz. can tomato paste
  • Salt and pepper to taste
  • Skillet Cornbread recipe [4]
  • Side dish – fresh or frozen veggies


  • Add all the ingredients to 5 qt or larger slow cooker, along with 7 cups of water. Stir together. Set the slow cooker on low and cook for 8 hours.
  • Prepare the skillet cornbread [4]. Adjust cooking time if using a different sized skillet.
  • Prepare the veggie as needed.
  • Serve Slow Cooker Chili with side of cornbread and veggies.