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Best Slow Cooker Football Chili with Easy Cornbread Croutons

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This slow cooker football chili is rich, smoky, and hearty, topped with crunchy-sweet cornbread croutons that everyone fights over. It’s the perfect game day meal that feeds a crowd without stress.

Ingredients

Scale
  • 2 pounds ground beef (80/20 works best)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 can (15 ounces) tomato sauce
  • 1 can (14.5 ounces) diced tomatoes, undrained (fire-roasted preferred)
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • 1 cup beef broth (low-sodium)
  • 2 tablespoons brown sugar
  • 1 bay leaf
  • 1 box (8.5 ounces) cornbread mix (e.g., Jiffy)
  • ⅓ cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • 2 tablespoons olive oil
  • Flaky sea salt, for finishing
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, pickled jalapeños, diced avocado

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all over, about 6 to 8 minutes. Leave about a tablespoon of fat in the pan.
  2. Sweat the aromatics: Push the beef to one side of the skillet. Add the diced onion and cook for 3 to 4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Stir everything together.
  3. Transfer to slow cooker: Spoon the beef and onion mixture into a 6-quart slow cooker. Add tomato sauce, diced tomatoes (with juices), kidney beans, black beans, tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne, salt, pepper, beef broth, brown sugar, and bay leaf. Stir until tomato paste is fully incorporated.
  4. Cook low and slow: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  5. Make the cornbread: About 30 minutes before chili is done, preheat oven to 400°F (200°C). In a mixing bowl, combine cornbread mix, milk, egg, melted butter, garlic powder, and smoked paprika. Stir until just combined. Pour into a greased 8×8-inch baking pan. Bake for 15 to 18 minutes until edges are golden and a toothpick inserted in center comes out clean. Let cool for 5 minutes.
  6. Make the croutons: Cut the cornbread into ¾-inch cubes. Spread on a baking sheet, drizzle with olive oil, and toss gently. Sprinkle with flaky sea salt. Bake at 400°F for 8 to 10 minutes, flipping halfway, until crispy and golden.
  7. Finish the chili: Remove the bay leaf. Taste and adjust seasoning. If too thick, stir in a splash of beef broth. If too thin, cook uncovered for 15 to 20 minutes.
  8. Serve: Ladle chili into bowls, top with cornbread croutons and desired toppings.

Notes

Brown the beef in batches if needed to avoid steaming. Don’t skip the tomato paste; stir it into the beef and onions for a minute before adding other ingredients. Let the chili rest on warm for 30 minutes before serving for best flavor. Toast the spices briefly in the skillet for extra depth. Make croutons ahead and store in an airtight container for up to 2 days. Always add croutons to individual bowls just before serving to keep them crunchy.

Nutrition

Keywords: slow cooker chili, football chili, cornbread croutons, game day chili, easy chili recipe, ground beef chili, slow cooker recipe

Find it online: https://fizzlefork.com/best-slow-cooker-football-chili-with-easy-cornbread-croutons/