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Cozy Slow Cooker Football Chili with Easy Cornbread Croutons

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A hearty, slow-cooked chili with a rich, smoky flavor and buttery cornbread croutons that add a perfect crunch. Perfect for game day or a cozy weekend meal.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (14.5 oz each) diced tomatoes with green chilies
  • 1 can (15 oz) tomato sauce
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 cups beef broth, low sodium
  • 1 tablespoon brown sugar
  • 1 box (8.5 oz) cornbread mix (e.g., Jiffy)
  • 1/3 cup milk
  • 1 large egg
  • 2 tablespoons butter, melted, plus extra for brushing
  • 1/2 teaspoon garlic powder
  • Shredded sharp cheddar cheese (for topping)
  • Sour cream (for topping)
  • Fresh cilantro, chopped (for topping)
  • Pickled jalapeños (for topping)

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it apart, until browned. Leave about 1 tablespoon of fat in the pan.
  2. Sauté the aromatics: Push the beef to one side, add the diced onion, and cook for 2-3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
  3. Build the flavor base: Add chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using). Stir and cook for 1 minute to toast the spices.
  4. Transfer to slow cooker: Dump the beef mixture into a 6-quart slow cooker.
  5. Add liquids and beans: Pour in the diced tomatoes with green chilies (undrained), tomato sauce, beef broth, and brown sugar. Add the drained kidney beans and pinto beans. Stir well.
  6. Cook low and slow: Cover and cook on low for 6-8 hours (or on high for 3-4 hours).
  7. Make the cornbread: About 45 minutes before the chili is done, preheat oven to 400°F. Mix cornbread according to package directions (milk and egg). Pour into a greased 8×8-inch pan and bake for 18-20 minutes until golden. Let cool for 10 minutes.
  8. Make the croutons: Cut the cooled cornbread into 1-inch cubes. Spread on a parchment-lined baking sheet. Brush with melted butter and sprinkle with garlic powder. Bake at 375°F for 10-12 minutes, flipping halfway, until golden and crispy.
  9. Finish and serve: Taste the chili and adjust seasoning. Ladle into bowls, top with cornbread croutons, and add desired toppings (cheese, sour cream, cilantro, jalapeños).

Notes

For best results, brown the meat and toast the spices. Cornbread croutons are best added just before serving to maintain crunch. Chili can be made ahead and tastes even better the next day. For a thicker chili, remove the lid for the last 30 minutes of cooking or mash some beans.

Nutrition

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

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