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Easy Slow Cooker Football Chili with Cornbread Croutons

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This easy slow cooker football chili with cornbread croutons is the kind of meal that makes you look like you spent all day in the kitchen when really, you just dumped stuff in a pot and walked away. The cornbread croutons add a crunchy, buttery texture that soaks up just a little bit of the chili without getting soggy.

Ingredients

Scale
  • 2 pounds ground beef (85/15)
  • 1 large yellow onion, diced (about 2 cups)
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 cans (15 ounces each) diced tomatoes, undrained (fire-roasted preferred)
  • 1 can (15 ounces) tomato sauce
  • 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 (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups beef broth (low sodium)
  • 2 tablespoons tomato paste
  • 1 box cornbread mix (e.g., Jiffy)
  • 1/3 cup milk
  • 1 large egg
  • 3 tablespoons butter, melted (plus extra for brushing)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Shredded cheddar cheese (optional topping)
  • Sour cream (optional topping)
  • Fresh cilantro, chopped (optional topping)
  • Sliced jalapeños (optional topping)
  • Diced avocado (optional topping)

Instructions

  1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned all over, about 6 to 8 minutes. Drain most of the fat, leaving about 1 tablespoon in the pan.
  2. Add the diced onion and bell pepper to the skillet with the beef. Cook for about 4 minutes, stirring occasionally, until the onion is translucent. Add the minced garlic and cook for another minute.
  3. Add the tomato paste to the skillet and stir. Let it cook for about 2 minutes, stirring constantly. Then add the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. Stir and cook for another minute until fragrant.
  4. Pour the beef and vegetable mixture into a 6-quart slow cooker. Add the diced tomatoes (with their juices), tomato sauce, drained beans, and beef broth. Stir until well combined.
  5. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Stir halfway through.
  6. About an hour before serving, preheat the oven to 400°F. Mix the cornbread mix, milk, and egg according to package directions. Stir in the melted butter, garlic powder, and smoked paprika. Pour into a greased 8×8 inch baking pan. Bake for 18 to 20 minutes, until golden and a toothpick comes out clean.
  7. Let the cornbread cool for about 10 minutes. Cut into 1-inch cubes. Spread on a baking sheet in a single layer. Brush lightly with melted butter and sprinkle with a little salt. Bake for 10 to 12 minutes, flipping halfway, until golden and crispy on the outside but still soft inside.
  8. Taste the chili and adjust seasoning. Ladle into bowls and top with cornbread croutons and any desired toppings. Serve immediately.

Notes

Don’t skip browning the beef for best flavor. Toast spices in the skillet to wake up their oils. Watch the liquid level to avoid soup-like chili. Make croutons while chili simmers. Let chili rest on warm for 30 minutes before serving. Rinse beans to avoid cloudy chili. Chili keeps in fridge for up to 5 days and freezes for up to 3 months. Do not freeze croutons.

Nutrition

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

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