I love crockpot meals! Thanks to my amazing father in law sharing this recipe it was perfect for a busy week meal.
Crock-Pot Cornbread Chili
2 lb pork shoulder, cubed (can also use beef)
1 Tblsp seasoned salt
1 Tblsp cumin
1 can kidney beans drained
1/2 cup diced tomatoes (I used one can petite diced tomatoes)
1/2 onion, chopped
1/2 cup enchilada sauce (I used 1 cup)
1 package corn bread mix + ingredients to make the mix according to box
Mix together cubed pork shoulder, seasoned salt, cumin, beans, tomatoes, onion, and enchilada sauce in the crockpot. Turn on high for 3-4 hours. Mix cornbread ingredients and spoon evenly over the crockpot mixture. Cook on High for 1 hour. Top with cheese and EnJOY!