Crockpot Chili and Cornbread

The chili was just thrown together - crushed tomatoes, kidney beans, an onion and a green pepper on its last leg.  I seasoned with salt and pepper, cumin, a little chipotle seasoning, the end of a clove of garlic, and chili powder.  An extra can of water to keep it from burning and it cooked all day.  It came out fine, although not especially fantastic.

The cornbread, however, was excellent.  There's 7 pieces left, and that may not be true in the morning.  I left out the jalepenos from Ina Garten's recipe and used that fantastic chipotle cheddar, and I'd make this every day if I could.  I halved it, which was plenty for us.