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Slow Cooker Cornbread Chili Recipe

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This recipe for Slow Cooker Cornbread Chili, by , is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carrie Bradford

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds pork shoulder, diced
1 tablespoon seasoned salt
1 tablespoon cumin
1 can kidney beans, drained
cup tomato, diced
onion, diced
cup red enchilada sauce
1 box cornbread mix, prepared according to instructions
Cheddar cheese to top, optional

Directions:
Directions:
Place the pork shoulder, seasoned salt, cumin, kidney beans, tomato, onion, and enchilada sauce in a 7-quart slow cooker. Mix thoroughly.
Cook on high for 3 hours.
Dollop prepared cornbread evenly over mixture. Cook an additional hour.
Top with cheddar cheese if desired.
Enjoy!

 

 

 

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