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Best Slow Cooker Football Chili with Cornbread Croutons

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This is the ultimate hands-off chili recipe that delivers deep, slow-cooked flavor without any browning or sautéing. Topped with crispy, buttery cornbread croutons, it’s the perfect game day meal that lets you enjoy the party.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 large yellow onion, diced (about 2 cups)
  • 1 green bell pepper, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 (15-ounce) cans diced tomatoes, undrained (fire-roasted preferred)
  • 1 (15-ounce) can tomato sauce
  • 1 (6-ounce) can tomato paste
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 1 box (8.5 ounces) cornbread mix (like Jiffy)
  • 1 egg
  • 1/3 cup milk
  • 2 tablespoons melted butter
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Shredded cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Sliced jalapeños (for serving)
  • Hot sauce (for serving)

Instructions

  1. Dice the onion and green bell pepper. Mince the garlic. Set aside.
  2. Place the ground beef directly into the bottom of a 6-7 quart slow cooker. Break it up a bit with a wooden spoon. Add the diced onion, bell pepper, and minced garlic on top.
  3. Pour in the undrained diced tomatoes, tomato sauce, and tomato paste. Add the drained and rinsed kidney beans and pinto beans. Stir to combine.
  4. Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper over the top. Tuck the bay leaves into the chili. Stir again to evenly distribute the spices.
  5. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. About halfway through, stir to help break up the ground beef into smaller chunks.
  6. About 30 minutes before the chili is done, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  7. In a large bowl, whisk together the cornbread mix, egg, milk, and melted butter until just combined. Stir in the garlic powder and smoked paprika.
  8. Spread the batter evenly onto the prepared baking sheet to about 1/2-inch thickness. Bake for 12-15 minutes, until golden brown and a toothpick inserted in the center comes out clean.
  9. Let the cornbread cool on the pan for 5 minutes, then cut into 1-inch cubes. Return the cubes to the baking sheet and bake for another 5-7 minutes, until lightly toasted and crispy on the edges.
  10. When the chili is done, taste and adjust seasoning with more salt or cayenne pepper if needed. Remove the bay leaves.
  11. Ladle the chili into bowls and top generously with the warm cornbread croutons. Add desired toppings like shredded cheese, sour cream, and fresh cilantro.

Notes

For best flavor, let the chili sit on ‘warm’ for an extra 30 minutes after cooking. If chili is too thin, smash some beans against the pot or stir in a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) and cook on HIGH for 15-20 minutes. Cornbread croutons are best fresh; store leftovers in an airtight container and re-crisp in a 350°F oven for 5 minutes.

Nutrition

Keywords: slow cooker chili, football chili, cornbread croutons, game day chili, easy chili, dump and go chili

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