Crock Pot Beef Chili With Cornbread Topping

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
611
FAT
84%
CHOL
56%
SOD
50%

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Ingredients for 8 servings

2 (10 ounce) cans corn kernels , /284 ml DRAINED or 2 cups frozen corn kernels , THAWED

2 cups tomato sauce

2 teaspoons unsweetened cocoa powder

2 onions , FINELY CHOPPED

green bell pepper , CUT INTO 1/2-INCH CUBES

1/4 teaspoon cayenne pepper

1 cup milk or buttermilk

1/4 cup tomato paste

1 lb lean ground beef

1 tablespoon chili powder

2 tablespoons vegetable oil

1 (4 1/2 ounce) can chopped green chilies , including juice (optional)

1 tablespoon cumin seed

1 cup grated cheddar cheese

1 (19 ounce) can red kidney beans , /540 ml DRAINED AND RINSED or 1 cup dried red kidney beans , COOKED AND DRAINED

1/2 teaspoon ground allspice

1 cup pimento stuffed olive, THINLY SLICED

1/4 cup melted butter

4 garlic cloves , MINCED

1 tablespoon cracked black peppercorns

1/2 cup finely chopped green onion (optional)

2 teaspoons baking powder

1 cup cornmeal

1 large egg , beaten

hot pepper sauce, TABASCO, TO TASTE (optional)

3 tablespoons granulated sugar

CORNBREAD TOPPING

1 cup all-purpose flour

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