Slow Cooker Chili Pot Pie with Cornbread Crust

This Slow Cooker Chili Pot Pie with Cornbread Crust recipe was delicious and super easy to make. The recipe originated HERE. I put the chili in the crockpot on this foggy Sunday morning and it was done by evening. The original recipe called for Red Peppers and Onions but we eliminated those. Below is our recipe:

Chili Ingredients:

1.5Lb ground beef

1/2 Tbsp onion powder

1/2 Tbsp garlic powder

28oz jar diced tomatoes

15oz can tomato sauce

15oz white beans, drained

2 Tbsp chili powder

1 tsp ground cumin

1 tsp paprika

Salt

1 tsp cocoa powder

Chili Directions:

Cook beef in a pan over medium heat until no pink remains. Drain grease. Move to slow cooker. Add all remaining ingredients and stir. Cook on low for 8 hours.

Cornbread crust ingredients:
4 cups slow cooker chili (above)
1/2 cup flour
2 Tbsp sugar
1/2 cup cornmeal, fine ground
1/4 cup wheat germ
1/2 tsp salt
1/2 tsp baking soda
2/3 cup buttermilk
1/4 cup vegetable oil
1 large egg

Cornbread crust directions:
Preheat oven to 375 degrees. Spoon one cup chili into an aluminum mini loaf pan (fill to around one inch from top). In a medium bowl, mix together all of the dry ingredients. In a small bowl, stir together buttermilk, vegetable oil, and egg. Mix the wet ingredients into the dry ingredients. Spread about 1/2 cup of the cornbread mixture over the chili. Place the loaf pans on a baking sheet and bake for 23 minutes. With the above recipe, I was able to make four servings in the mini loaf pans. Serve immediately. Enjoy!