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Perfect Slow Cooker Chili with Cornbread Croutons

slow cooker chili with cornbread croutons - featured image
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A hearty, deeply flavorful slow cooker chili topped with crispy, buttery cornbread croutons. This forgiving recipe is perfect for game days, lazy Sundays, and weeknight dinners.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 1 green bell pepper, diced
  • 2 cans (14.5 ounces each) diced tomatoes, undrained (fire-roasted preferred)
  • 1 can (15 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) 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
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 box (8.5 ounces) cornbread mix (Jiffy recommended)
  • 1/3 cup milk
  • 1 large egg
  • 2 tablespoons melted butter, plus 1 tablespoon for brushing
  • 1/2 teaspoon garlic powder (optional)

Instructions

  1. Brown the ground beef in a large skillet over medium-high heat, breaking it apart, until browned all over (6-8 minutes). Drain excess fat, leaving about 1 tablespoon in the pan.
  2. Add diced onion and bell pepper to the skillet with the beef. Cook for 3-4 minutes until onion is translucent and pepper softens. Add minced garlic and cook for 30 seconds until fragrant.
  3. Transfer the beef and vegetable mixture to a 6-quart slow cooker. Add diced tomatoes (with juices), tomato sauce, and tomato paste. Stir until tomato paste is fully incorporated.
  4. Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper over the mixture. Add drained kidney beans and pinto beans. Stir well to combine.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  6. About 30 minutes before chili is done, preheat oven to 400°F. In a mixing bowl, combine cornbread mix, milk, egg, and 2 tablespoons melted butter. Stir until just combined. Pour batter onto a greased baking sheet and spread into an even 1/2-inch layer. Bake for 12-15 minutes until golden brown and set.
  7. Let cornbread cool for 5 minutes, then crumble into bite-sized pieces. Spread pieces back on baking sheet, brush with remaining 1 tablespoon melted butter, and sprinkle with garlic powder if using. Return to oven for 5-7 minutes until edges are crispy and golden.
  8. Taste chili and adjust seasoning. Ladle into bowls, top generously with cornbread croutons, and add optional toppings as desired.

Notes

For best flavor, brown the meat first and layer the spices. If chili is too thin, remove lid during last hour of cooking. Store croutons separately from chili to maintain crunch. Chili tastes even better the next day.

Nutrition

Keywords: slow cooker chili, cornbread croutons, game day chili, beef chili, comfort food

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