"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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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