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Cozy Slow Cooker Football Chili with Easy Cornbread Croutons

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This hearty, slow-cooked chili is packed with ground beef, beans, and smoky spices, topped with buttery, crispy cornbread croutons. It’s the ultimate comfort food for game day or any cozy occasion.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 1 green bell pepper, diced
  • 2 cans (14.5 oz each) diced tomatoes (fire-roasted preferred)
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 2 cups beef broth (low-sodium)
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 1 bay leaf
  • 3 cups cubed cornbread (day-old preferred)
  • 3 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • Fresh cilantro or parsley for garnish (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 nicely browned, about 6-8 minutes. Drain off excess fat, leaving about 1 tablespoon for flavor.
  2. Sauté the aromatics: Add the diced onion and bell pepper to the same skillet with the beef. Cook for 4-5 minutes until the onion is translucent and the pepper softens. Add the minced garlic and cook for another 30 seconds.
  3. Transfer to the slow cooker: Dump the beef and veggie mixture into a 6-quart or larger slow cooker.
  4. Add the canned goods: Pour in the diced tomatoes (with their juices), tomato sauce, drained kidney beans, and drained black beans. Stir to combine.
  5. Season it up: Add the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, pepper, tomato paste, and brown sugar. Drop in the bay leaf. Pour the beef broth over everything and stir until the spices are evenly distributed.
  6. Set and forget: Put the lid on the slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. About 30 minutes before serving, taste and adjust seasoning.
  7. Make the cornbread croutons: About 20 minutes before serving, preheat the oven to 375°F. Line a baking sheet with parchment paper. In a mixing bowl, whisk together the melted butter, garlic powder, smoked paprika, and salt. Add the cubed cornbread and toss gently until every piece is coated. Spread in a single layer on the baking sheet. Bake for 10-12 minutes, flipping halfway through, until golden and crispy.
  8. Finish and serve: Remove the bay leaf from the chili. Ladle the chili into bowls and top generously with cornbread croutons. Sprinkle with fresh cilantro or parsley if desired. Serve hot.

Notes

For deeper flavor, bloom half the spices with the meat as it browns. Don’t lift the lid during cooking. Make croutons fresh for best texture. Chili can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

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