Chili and Cornbread...ain't nothin' wrong with that

It has been very cold in this stinkin' town the last few days and I needed to do a slow cooker dinner tonight so why not chili. To be quite honest my family probably has chili twice a month because it has a ton of healthy things in it and because it's delish.

Sarah's Chili and Cornbread

1lb ground beef (i use 90% lean)
palm-full of chili powder
3 tbs garlic powder
3 tbs cumin
2 tbs dried oregano
dash of kosher salt
1 tbs pepper
1 can beef broth
2 cups water
1 can of chili beans in sauce
3 cans of beans (tonight i used kidney,great norther and butter)
1 can diced mild green chile
1 can diced tomatoes
1 cup chopped carrots
1 cup chopped celery
1/2 cup chopped yellow onion (use more if you like it)
feel free to use more veggies if you like just remember to add a bit more water
Topping: shredded Mexican blend cheese, sour cream, cilantro, chopped onion (all optional)
1 box cornbread mix

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Spray slow cooker with non stick spray and add ground beef, use spatula to separate the beef a bit until its in little pieces. Add chili powder, garlic powder, cumin, oregano, salt and pepper.
Put slow cooker on high setting, cover with lid and cook until meat is brown (about 30-40 min) remember to stir it up from time to time.
When meat is brown add chili beans, broth and water. Open cans of beans and make sure to rinse them in a strainer. Add rinsed beans, chiles, tomatoes, carrots, celery, onion. Stir together then cover slow cooker and cook on high for 4 hours or low for 6-7. It only gets yummier the longer it cooks.
Follow the directions on the box of cornbread and bake it about 30 min before serving dinner.
When chili and cornbread are ready here is what we do--place a piece of cornbread on the bottom of the bowl, pour chili over it and then add whatever toppings you like!