Slow Cooker Chili & Cornbread Pie

I made this with a can of turkey chili instead of making it from scratch. It was delicious!

1 pound ground beef or turkey
1 (15 ounce) can kidney beans, drained and rinsed
1 (10 ounce) can tomato sauce
1 ½ tsp. garlic powder
1 tsp. chili powder
1 (8.5 ounce) package corn bread/muffin mix
1/3 c. milk
1 egg
2 T. melted butter
½ c. shredded Cheddar cheese

1. Place the ground meat in a skillet over medium heat, and cook and stir until browned, about 10 minutes, breaking up the meat as it cooks. Drain, and put into the slow cooker. Stir in the kidney beans, tomato sauce, garlic & chili powder.
2. In a bowl, combine the corn bread mix with milk, egg, and butter. Stir until just mixed. Add cheddar cheese. Spoon the corn bread mixture over the meat mixture in the slow cooker.
3. Set the cooker to low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours.

This can also be baked at 350º in a 9"x13" pan for about 35 minutes.