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Easy Slow Cooker Game Day Chili & Cornbread

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A deeply flavorful, meaty slow cooker chili with a secret splash of coffee, paired with moist, tender cornbread made with creamed corn. Perfect for game days, potlucks, and lazy Sundays.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup beef broth
  • 1/4 cup strong brewed coffee (or dark beer)
  • 1 tablespoon brown sugar
  • Salt and black pepper, to taste
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup creamed corn
  • 1/3 cup unsalted butter, melted
  • 2 large eggs

Instructions

  1. Brown the Ground Beef: Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until browned all over (5-7 minutes). Leave about a tablespoon of fat in the pan. Transfer the beef to a slow cooker using a slotted spoon.
  2. Sauté the Aromatics: Add the diced onion to the same skillet with the remaining fat. Cook over medium heat until soft and translucent (about 3 minutes). Add the minced garlic and cook for 30 seconds until fragrant. Transfer to the slow cooker.
  3. Bloom the Spices: Add the chili powder, cumin, smoked paprika, and cayenne (if using) to the skillet. Stir constantly for 30 seconds to 1 minute until fragrant. Add 1/4 cup of the beef broth and scrape up any browned bits from the bottom. Pour into the slow cooker.
  4. Combine Everything in the Slow Cooker: Add the diced tomatoes (with juices), tomato sauce, drained kidney beans, black beans, remaining beef broth, coffee (or beer), and brown sugar to the slow cooker. Stir to combine. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
  5. Slow Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 4-5 hours, until flavors meld and beef is tender. Stir once or twice if possible.
  6. Final Seasoning: About 30 minutes before serving, taste and adjust seasoning. If chili is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in; cook 10 more minutes to thicken.
  7. Preheat Oven for Cornbread: About 30 minutes before chili is done, preheat oven to 400°F (200°C). Place an 8×8-inch baking pan in the oven to heat up.
  8. Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  9. Mix Wet Ingredients: In a separate bowl, whisk together buttermilk, creamed corn, melted butter, and eggs until smooth.
  10. Combine Batter: Pour wet ingredients into dry ingredients. Stir gently until just combined (a few lumps are fine). Do not overmix.
  11. Bake Cornbread: Carefully remove hot pan from oven. Grease lightly with butter or non-stick spray. Pour batter into pan and spread evenly. Bake for 20-25 minutes, until golden and a toothpick inserted in center comes out clean. If browning too quickly, tent with foil for last 5 minutes.
  12. Cool and Serve: Let cornbread cool in pan for 10 minutes before slicing. Serve warm with butter alongside chili.

Notes

Browning the meat and toasting the spices are non-negotiable for deep flavor. The coffee or dark beer adds richness without tasting like coffee. For cornbread, heating the pan before adding batter creates a crispier crust. Do not overmix the cornbread batter to avoid toughness. Chili tastes even better the next day.

Nutrition

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

Find it online: https://lindabake.com/easy-slow-cooker-game-day-chili-and-cornbread/