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Best Slow Cooker Football Chili with Crispy Cornbread Croutons

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A rich, deeply flavored slow cooker chili with just enough heat, topped with sweet, buttery, crunchy cornbread croutons. Perfect for game day or a cozy weekend dinner, this set-it-and-forget-it recipe feeds a crowd and is made with simple pantry ingredients.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes with green chilies (e.g., Rotel)
  • 1 can (6 ounces) tomato paste
  • 1 cup beef broth (low-sodium)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper to taste
  • 2 bay leaves
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 box (8.5 ounces) cornbread mix (e.g., Jiffy)
  • 1/3 cup milk (whole milk preferred)
  • 1 large egg
  • 2 tablespoons unsalted butter, melted (plus more for brushing)
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Brown the Ground 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 (6-8 minutes). Leave about 1 tablespoon of fat in the pan for flavor. Transfer the browned beef to a 6-quart or larger slow cooker.
  2. Sauté the Aromatics: In the same skillet, add the diced onion. Cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Scrape into the slow cooker with the beef.
  3. Build the Base: To the slow cooker, add the crushed tomatoes, diced tomatoes with green chilies, tomato paste, beef broth, kidney beans, and black beans. Stir until the tomato paste is fully incorporated.
  4. Season It Right: Add the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, black pepper, bay leaves, brown sugar, and Worcestershire sauce. Stir well to combine. Taste and adjust seasoning if needed.
  5. Slow Cook: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. LOW for 8 hours is preferred for the best flavor.
  6. Make the Cornbread: About 45 minutes before serving, preheat the oven to 400°F (200°C). In a mixing bowl, combine the cornbread mix, milk, egg, melted butter, honey, salt, and pepper. Stir until just combined. Pour into a greased 8×8 baking dish. Bake for 18-22 minutes, until golden and a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
  7. Make the Croutons: Once the cornbread is completely cool, cut it into 1/2-inch cubes. Spread in a single layer on a baking sheet. Drizzle with melted butter and a pinch of salt. Toss gently. Bake at 400°F (200°C) for 8-10 minutes, flipping halfway, until edges are golden and crispy. Let cool.
  8. Finish the Chili: Remove the bay leaves from the chili. Taste and adjust seasoning. If too thick, stir in more beef broth. If too thin, cook uncovered on HIGH for 15-20 minutes to reduce.
  9. Serve: Ladle the chili into bowls. Top generously with cornbread croutons and optional toppings like shredded cheddar cheese, sour cream, fresh cilantro, diced red onion, pickled jalapeños, or avocado slices. Serve immediately.

Notes

For best results, use 80/20 ground beef and don’t skip browning the meat. The cornbread croutons can be made up to 3 days ahead and stored in an airtight container at room temperature. Do not refrigerate croutons. For a thicker chili, mash some beans against the side of the slow cooker or let it cook uncovered. For a spicier version, add diced jalapeños or chipotle peppers in adobo sauce.

Nutrition

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

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