Chili Con Carne with a Cornbread Crust

On of my favorite parts of fall is that the crock pot is in a state of constant use!  I wanted to find a way to liven up my crock pot chili, and found the perfect opportunity when I decided that I didn't want to make extra dishes by making corn muffins, but still wanted the muffins!  Because of the density of the chili, the heat of the chili, and the constant temperature (thanks to the crock pot lid), adding a crust to chili is nice and easy!  This recipe can be made the night before and heated throughout the day on low heat, but don't add the cornbread until 30 minutes before serving.  If you are making this for just a few people, you will have great left overs for a day or two for lunch or dinner too!

Chili Con Carne with Cornbread Crust 
Yields 6 generous servings

To Prepare the Chili
1. Brown 2 pounds of ground beef with a packet of McCormick's Hot Chili Seasoning.

2. While the beef is browning, add approximately 28 ounces of tomato sauce, a packet of McCormick's Mild Chili Seasoning, 1 drained can of black beans, 1 drained can of pink kidney beans, 1 drained can of red kidney beans, and 1 drained can of cannellini beans to a crock pot on medium heat (low heat if you are going to leave it on all day).

3. When the beef is browned add it to the crock pot and stir everything together.

4. The crock pot will come to a slow boil.  Be sure to stir it every now and then.
5. 30 minutes before serving, mix the cornbread mix and gently spoon it across the top of the chili and put the cover back on.  If you are not making your chili in a crock pot, you can still make a crust by finishing your chili in a casserole dish in the oven, or on very low heat on the stove top in a pan with a lid!

6. The cornbread is done when it puffs up and is firm to the touch!