In a skillet, heat 1 Tbsp. oil over medium high heat. Add beef and cook, stirring and breaking meat up with the back of a spoon, until beef is no longer pink. Transfer to slow cooker stoneware. Drain off liquid in pan.
Children, adults and teenagers all love this savory chili with its unusual cornbread topping. A great finish to a day of hiking or skiing, all it needs is a big salad and some robust red wine. Serve with plenty of your favorite salsa, sour cream and finely chopped red or green onion. Serves 8 to 10.
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