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Just a girl that loves cooking in the great state of Texas!

Monday, June 10, 2013

Slow Cooker Chorizo Chili With Cheesy Bacon Jalapeno Cornbread

Its time to wake up those taste buds and make all of your senses come alive with this dish! The flavor, a bit spicy, the textures and the smell, so good, not to mention pleasant to look at! This recipe is inspired from one I found on
 Here's the link to the original, Cheesy Chorizo Chili
After making the original recipe, it was missing a few things. I would have to add and alter it. I knew it could be better!

For starters, chorizo. I increased the amount and added two different kinds of pork chorizo, a soft chorizo that breaks up really fine when cooked and a firm chorizo that is like sausage. I also added ground turkey. You can use ground beef if you prefer.

Cannelini beans are good for this recipe, but when I have a pot of pinto beans made i'll add 1 can of cannellini and two cups of pinto beans.

The green chile amount that is called for in the original recipe made the chili way too hot, if you prefer more spicy add the original size can, we preferred the 4.5 ounce can.

I increased the seasoning amount and omitted the chipotle chili powder. I never used salt and pepper, this dish is very flavorful as is! I also added a small can of tomato sauce.

Make sure you have your self a nice cold glass of iced tea to serve with this, you'll need it!

Now, onto the recipe!

Oops, ground turkey wasn't photographed. Sorry about that!


1 Pound Chorizo Sausage, Casing Removed (1/2 Pound Firm, 1/2 Pound Soft)

1 Pound Ground Turkey

cans Progresso Cannellini Beans, Drained           
1 Can Cheddar Cheese Soup

1 Can  Rotel Diced Tomatoes with Lime Juice and Cilantro   

1 Small Can Tomato Sauce          
4.5 ounce can Old El Paso Chopped Green Chiles            
2 Tablespoons Fajita Seasoning     
1 1/2 Teaspoons Ground Cumin    
1 1/2 Teaspoons Chili Powder    
 Colby and Monterey Jack Cheese Blend, Shredded                                                                           

5 Quart or Larger Crock Pot


Getting meat prepared the night before is fine. Just refrigerate until needed.

Cut up the firm chorizo sausage into bite size pieces. Set aside.

In a large skillet on medium heat brown ground turkey. Drain any grease off. Add chorizo, both kinds, in with the browned turkey meat. Cook until soft chorizo has broken up into small pieces and all the meat is well incorporated. Refer to photos if needed.

Add meats to crock pot. Add in remaining ingredients except the colby monterey jack cheese to your crockpot.

Cook on low 4-6 hours. 30 minutes before serving prepare cornbread. When ready to serve top with small amount of shredded cheese.

Chorizo added to browned turkey meat

Almost ready for crock pot

Ready for crock pot

All ingredients in crock pot

Finished and ready to eat!

Cheesy Bacon Jalapeno Cornbread


1 Package of Cornbread Mix- One That Isn't Sweet

Half of Jalapeno Cut Up

3 Slices of Bacon, Cooked and Crumbled

Reserve your Bacon Grease

A handful of each Colby and Monterey Jack Blend Shredded Cheese, and Four Cheese Mexican Blend Shredded Cheese    


Preheat oven to temperature on cornbread mix directions.

Prepare cornbread mix according to package directions.

Add in chopped jalapeno and a handful of four cheese blend shredded cheese. Let sit until needed.

If you have a cast iron skillet you'll want to use that to put your cornbread in, the crust is amazing!

Add reserved bacon grease to skillet or pan that you will use to cook cornbread. Place into oven for about 5-10 minutes.

Remove pan or skillet from oven and pour cornbread mix into it. It should bubble and sizzle. Add handful of colby monterey jack shredded cheese and top with crumbled bacon.

Cook according to package directions for cornbread.
This is the brand I like to use of cornbread.

Make a well in center of dry mix, add egg and beat gently

Add milk, pepper and cheese to mix

Blend until incorporated

Add cornbread mix to hot skillet
Add shredded cheese

Top with bacon
Dig in!


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