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Easy Crockpot Game Day Chili with Cornbread Croutons

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A hearty, crowd-pleasing chili made in the slow cooker with ground beef, beans, and fire-roasted tomatoes, topped with crispy, seasoned cornbread croutons. Perfect for game day or any gathering where you want to look like you planned ahead without actually planning ahead.

Ingredients

Scale
  • 2 pounds ground beef (80/20 works best)
  • 1 large yellow onion, diced (about 2 cups)
  • 1 green bell pepper, diced (optional)
  • 4 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 2 cans (14.5 oz each) fire-roasted diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) 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
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 cup beef broth (low-sodium if preferred)
  • 1 tablespoon brown sugar
  • 2 tablespoons tomato paste
  • 1 box (8.5 oz) cornbread mix (e.g., Jiffy)
  • 1 egg
  • ⅓ cup milk (dairy or non-dairy)
  • 2 tablespoons melted butter (or olive oil for dairy-free)
  • ½ teaspoon chili powder (for croutons)
  • ¼ teaspoon garlic powder (for croutons)
  • Pinch of salt (for croutons)
  • 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)
  • Lime wedges (for topping, optional)

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all over—about 6-8 minutes. Leave about a tablespoon of fat in the pan for flavor. Transfer the beef to a 6-quart or larger slow cooker using a slotted spoon.
  2. Sauté the aromatics: In the same skillet (with the remaining beef fat), add the diced onion and bell pepper. Cook for 4-5 minutes until softened and starting to brown. Add the minced garlic and cook for another 30 seconds until fragrant. Scrape this into the slow cooker.
  3. Build the base: To the slow cooker, add the fire-roasted diced tomatoes (with their juices), tomato sauce, drained beans, chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, pepper, beef broth, brown sugar, and tomato paste. Stir everything together until well combined.
  4. Slow cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir halfway through if possible.
  5. Make the cornbread: About 45 minutes before serving, preheat the oven to 400°F. In a mixing bowl, combine the cornbread mix, egg, milk, and melted butter. Stir until just combined (lumps are okay). Pour into a greased 8×8 baking pan and bake for 18-22 minutes, until golden and a toothpick comes out clean. Let cool for 10 minutes.
  6. Make the croutons: Cut the cooled cornbread into 1-inch cubes. Spread them on a baking sheet in a single layer. Drizzle with a little melted butter or olive oil, then sprinkle with chili powder, garlic powder, and salt. Toss gently to coat. Bake at 400°F for 8-10 minutes, flipping halfway, until crispy and golden. Watch closely to avoid burning.
  7. Finish and serve: Taste the chili and adjust seasoning (more salt, chili powder, or a squeeze of lime). Ladle into bowls, top with cornbread croutons, and let everyone add their own toppings.

Notes

For deeper flavor, cook on low. The cornbread croutons are best made fresh and will soften slightly in the hot chili. Leftovers taste even better the next day. For a vegetarian version, omit meat and add extra beans with vegetable broth. To thicken chili, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in, cooking on high for 20-30 minutes uncovered.

Nutrition

Keywords: crockpot chili, game day chili, slow cooker chili, cornbread croutons, easy chili recipe, ground beef chili, tailgate food

Find it online: https://lindabake.com/easy-crockpot-game-day-chili-with-cornbread-croutons/