Football Food: Crockpot Chili + Marie Callender’s Cornbread
Playing fantasy football is clearly not one of my strengths. I lost this week… again. Mind you, I was projected to win. Again. Zach says it’s just bad luck. I’m not so sure.
Unfortunately we weren’t able to get out of town this weekend. Ahem… Uh. Someone forgot that they agreed to take their friends to the airport at 4:45 AM on Saturday. And since we I forgot I had offered us up, we decided to stay in town, which meant we got to have dinner with Zach’s family. My future in-law’s are hilarious. Plus, we had yummy mexican food. I ate a ridiculous amount of guacamole. Obviously, it was a great night. 
Staying in town also meant that we had time to take our Save the Date pictures on Sunday. We even selected a photo and got our Save the Date cards ordered. We’re feelin’ pretty pleased with ourselves. 
Plus, we got to have a lazy Sunday watching football all day. We did manage to expend enough energy to make crockpot chili for the night game. And you can’t make chili without cornbread, right? Well, at least I can’t.
Oh, and did I mention the chili has beer in it? Don’t all great chili’s have beer in them? This one is definitely our new favorite chili recipe…
The cornbread is also our new favorite. The little bit of sweetness makes it so good!!
Crockpot Chili + Marie Callender’s Cornbread
Crockpot Chili
Serves: 6
Time: 4 hrs on high
Ingredients
1 lb ground beef
1 yellow onion, chopped
1 bell pepper, chopped
5 gloves garlic, minced
15 oz. can pinto beans, rinsed and drained
2 14.5 oz cans of fire roasted tomatoes
1/2 C chicken broth
7 oz. can roasted, diced green chiles
2/3 bottle of Corona
3 T chili powder
1 t ground cumin
1 t oregano
1 diced marinated chili
Salt and pepper to taste
Top With:
Tomatoes, diced
Shredded cheddar cheese
Sour cream
Marie Callender’s Cornbread
Serves: 12
Time: 35 minutes
Ingredients
1 box Jiffy cornbread
1 box yellow cake mix
+ ingredients needed to make each
Directions For Chili:
To make the chili, first brown the meat, onion and garlic over medium heat. Drain the fat and transfer it to the slow cooker when it’s done.
Then, add in the rest of your ingredients and stir everything together. You may have a close to overflowing slow cooker. Just go with it. It’s worth it.
Turn the crockpot on to high and put the lid on. Stir the chili occasionally, maybe every half hour if you can.
Directions For Cornbread:
With about half an hour to go, start to preheat your oven to 350 for the cornbread. Also, grease a 13×9 glass pan – best if greased with butter – and set aside.
Prepare the box of Jiffy cornbread as it says on the back (milk + egg) in one bowl.
In another bowl, prepare the yellow cake mix (eggs + oil/applesauce).
Fold the Jiffy cornbread into the yellow cake mix. Pour into the prepared glass pan.
Bake for 28 – 33 minutes or until a knife comes out clean. Let it cool for 10 minutes on a wire rack before cutting.
Scoop out your chili and top with your favorite toppings. I loaded up on sour cream, tomatoes, and cheddar cheese + a mexican blend cheese. Oh, and a couple pieces of buttered up cornbread, of course. Dig in!
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