Ingredients:

  • 5 lbs Lean Ground Beef
  • 1 large Yellow Onion, chopped
  • 1 Green Bell Pepper, chopped
  • 2 stalks Celery, chopped
  • 4 cloves Garlic, minced
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 (15 oz) can Kidney Beans, rinsed and drained
  • 1 (28 oz) can Crushed Tomatoes (undrained)
  • 1 (14.5 oz) can Diced Tomatoes with Green Chilies (undrained)
  • 1 cup Beef Broth (low sodium)
  • 2 tablespoons Tomato Paste
  • 1 cup Frozen or Canned Corn (drained)
  • 2 tablespoons Chili Powder
  • 1 tablespoon Cumin, ground
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Chipotle Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 tablespoon Brown Sugar (optional)
  • 1 cup Cornmeal Mix (for topping)
  • 1 large Egg (for topping)
  • 1/2 cup Milk (for topping)
  • 1/4 cup Unsalted Butter, melted (for topping)
  • 1 teaspoon Baking Powder (for topping)

Instructions:

  1. Brown the ground beef in a large skillet over medium-high heat. Drain off excess fat thoroughly.
  2. Add the chopped onion, bell pepper, and celery to the skillet with the beef. Sauté for 5–7 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the tomato paste, chili powder, cumin, oregano, smoked paprika, and chipotle powder. Cook for 1 minute, stirring constantly, allowing the spices to toast slightly.
  4. Transfer the beef/vegetable mixture to the slow cooker insert. Pour in the crushed tomatoes, diced tomatoes with chilies, and beef broth. Stir well to combine.
  5. Season with salt, pepper, and brown sugar (if using). Cover and cook on Low for 6–8 hours or High for 3–4 hours.
  6. Approximately 1 hour before serving, stir in the rinsed beans and the corn. Replace the lid and continue cooking until heated through.
  7. About 45 minutes before serving, prepare the optional cornbread topping: whisk wet ingredients, then mix in dry ingredients until just combined. Pour the batter directly over the top of the hot stew.
  8. Cover and cook on High for 30–45 minutes until the cornbread topping is set and cooked through. Serve hot with sour cream and cilantro.