Print

Cozy Slow Cooker Football Chili with Cornbread Croutons

slow cooker football chili - featured image
Print Recipe

A hearty, smoky slow cooker chili topped with buttery, crunchy cornbread croutons. Perfect for game day or cozy nights, this hands-off recipe feeds a crowd with deep, comforting flavors.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon brown sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup beef broth
  • 2 cups crumbled cornbread
  • 3 tablespoons melted butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Pinch of salt

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned all over (6-8 minutes). Transfer beef to a 6-quart slow cooker using a slotted spoon, leaving about 1 tablespoon of drippings in the pan.
  2. Add diced onion to the same skillet with reserved drippings. Cook over medium heat, stirring occasionally, until softened (4-5 minutes). Add minced garlic and cook for 30 seconds until fragrant. Transfer onion and garlic to the slow cooker.
  3. Add chili powder, smoked paprika, cumin, oregano, chipotle powder, black pepper, salt, brown sugar, and cocoa powder to the slow cooker. Stir to coat the beef and onions evenly.
  4. Pour in diced tomatoes (with juices), tomato sauce, and beef broth. Add drained kidney beans and black beans. Stir thoroughly until well combined.
  5. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Taste and adjust seasoning about 30 minutes before serving.
  6. About 15 minutes before serving, preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. In a mixing bowl, combine crumbled cornbread, melted butter, garlic powder, smoked paprika, and a pinch of salt. Toss gently to coat.
  7. Spread croutons in a single layer on the prepared baking sheet. Bake for 8-10 minutes, stirring halfway through, until golden and crispy.
  8. Ladle chili into bowls and top generously with warm cornbread croutons. Serve with desired toppings.

Notes

For deeper flavor, toast spices in the hot skillet for 30 seconds before adding to slow cooker. Use low-sodium broth and adjust salt at the end. Make croutons fresh for best crunch. Chili tastes even better the next day.

Nutrition

Keywords: slow cooker chili, football chili, cornbread croutons, game day chili, beef chili, smoky chili

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