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Best Easy Slow Cooker Football Chili with Corn Chip Topping

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This hearty, slow-cooked chili features layers of flavor from browned beef, fire-roasted tomatoes, and a secret splash of fish sauce, all topped with crunchy corn chips, melted cheese, and cool sour cream. Perfect for game days or cozy nights in.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 1/2 teaspoon baking soda
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon tomato paste
  • 1 cup low-sodium beef broth
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 tablespoon fish sauce
  • 1 tablespoon Worcestershire sauce
  • 3 cups corn chips, lightly crushed
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 2 green onions, sliced thin
  • Fresh cilantro for garnish

Instructions

  1. Brown the beef with baking soda: Heat a large skillet over medium-high heat. Add ground beef, diced onion, and 1/2 teaspoon baking soda. Cook, stirring occasionally, until beef is well browned and onions are soft, about 8-10 minutes. Drain excess fat, leaving about 1 tablespoon in the pan.
  2. Bloom the spices: Add minced garlic, chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper to the pan. Stir constantly for about 1 minute until fragrant.
  3. Add tomato paste and deglaze: Push meat to one side, add tomato paste to the empty space, and cook for 30 seconds until darkened. Stir everything together, then pour in about 1/4 cup of the beef broth. Scrape up browned bits from the bottom of the pan. Transfer everything to a 6-quart slow cooker.
  4. Build the chili in the slow cooker: Add fire-roasted tomatoes (undrained), tomato sauce, remaining beef broth, Worcestershire sauce, and fish sauce. Stir to combine. Gently stir in drained kidney beans and pinto beans.
  5. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, taste and adjust seasoning (salt, sugar, cayenne).
  6. Prepare the topping: Lightly crush corn chips in a zip-top bag. Shred cheese and slice green onions.
  7. Serve and assemble: Ladle chili into bowls. Top with crushed corn chips, shredded cheddar, a dollop of sour cream, green onions, and cilantro. Serve immediately.

Notes

For deeper flavor, make a day ahead and reheat. The fish sauce adds umami without fishy taste. Crush corn chips just before serving to keep them crunchy. Let chili rest 10 minutes after cooking for best texture.

Nutrition

Keywords: slow cooker chili, football chili, corn chip topping, game day chili, easy chili recipe

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