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Best Slow Cooker Football Chili with Cornbread Croutons

Best Slow Cooker Football Chili with Cornbread Croutons - featured image
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This rich, thick chili is packed with layers of flavor developed over hours of slow cooking, with tender beef, beans, and buttery cornbread croutons that add a perfect crunch. It’s the ultimate game-day comfort food that simmers all afternoon without babysitting.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 2 tablespoons tomato paste
  • 1 can (14.5 ounces) diced fire-roasted tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 cup beef broth, low-sodium
  • 1/2 cup dark beer (like a stout or porter)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 box (8.5 ounces) cornbread mix (like Jiffy)
  • 1/3 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Salt to taste
  • Shredded cheddar cheese (for topping, optional)
  • Sour cream or Greek yogurt (for topping, optional)
  • Fresh cilantro, chopped (for topping, optional)
  • Diced red onion (for topping, optional)
  • Sliced jalapeños (for topping, optional)

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add a splash of oil, then brown the ground beef in two batches (5-7 minutes per batch). Transfer to a slow cooker using a slotted spoon, leaving the fat in the skillet.
  2. Build the flavor base: Reduce heat to medium. Add diced onion to the skillet and cook 4-5 minutes until softened. Add garlic, red bell pepper, and jalapeño; cook 2 minutes. Stir in tomato paste and cook 1 minute.
  3. Deglaze with beer: Pour dark beer into the skillet, scraping up browned bits. Simmer 2 minutes, then pour the mixture into the slow cooker.
  4. Add remaining ingredients: Add fire-roasted tomatoes, tomato sauce, kidney beans, pinto beans, beef broth, chili powder, cumin, smoked paprika, cayenne (if using), and oregano. Stir well. Season with salt and pepper.
  5. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible.
  6. Make cornbread: About 45 minutes before chili is done, preheat oven to 400°F. Grease an 8×8-inch baking pan. Mix cornbread mix, milk, egg, and melted butter until just combined. Pour into pan and bake 18-20 minutes until golden. Cool 10 minutes.
  7. Make cornbread croutons: Cut cooled cornbread into 1-inch cubes. Place on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, smoked paprika, and salt. Toss to coat. Bake at 400°F for 8-10 minutes, flipping halfway, until golden and crispy outside but slightly soft inside.
  8. Assemble and serve: Ladle chili into bowls. Top with cornbread croutons and desired toppings (cheddar, sour cream, cilantro, red onion, jalapeños). Serve immediately.

Notes

Do not skip browning the meat—it’s crucial for flavor. Season in layers. Taste and adjust seasoning about an hour before serving. Cornbread croutons are best fresh; bake cornbread ahead and toast croutons just before serving. To thicken chili, remove lid and cook on high for 30 minutes or mash some beans. Add canned beans in the last hour to prevent mushiness.

Nutrition

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

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