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Best Slow Cooker Football Chili with Cornbread Croutons

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This slow cooker chili delivers deep, slow-simmered flavor with minimal effort, topped with buttery, crunchy cornbread croutons that make every spoonful irresistible. Perfect for game day or any cozy gathering.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 large yellow onion, diced (about 2 cups)
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 (15-ounce) can diced tomatoes (fire-roasted preferred)
  • 1 (15-ounce) can crushed tomatoes
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 2 cups beef broth (low-sodium)
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 box (8.5 ounces) cornbread mix (e.g., Jiffy)
  • 1 large egg
  • ⅓ cup milk
  • 3 tablespoons unsalted butter, melted
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • Flaky sea salt for finishing

Instructions

  1. Brown the beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until well browned (6-7 minutes). Drain excess fat, then transfer beef to slow cooker.
  2. Sauté aromatics: In the same skillet, add remaining 1 tablespoon olive oil. Cook diced onion and bell pepper for 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Scrape up browned bits from pan.
  3. Bloom spices: Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, and cayenne. Cook 1 minute, stirring constantly, until aromatic.
  4. Deglaze pan: Pour in ½ cup beef broth and scrape bottom of skillet. Pour liquid, vegetables, and all into slow cooker with beef.
  5. Add remaining ingredients: Add diced tomatoes, crushed tomatoes, drained beans, and remaining beef broth to slow cooker. Stir to combine. Season with salt and pepper.
  6. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  7. Make cornbread croutons: About 30 minutes before serving, preheat oven to 400°F. Line a baking sheet with parchment. Whisk cornbread mix, egg, milk, melted butter, garlic powder, and smoked paprika until just combined. Spread batter ½ inch thick on baking sheet. Bake 12-15 minutes until golden. Cool 5 minutes, cut into 1-inch cubes, spread back on sheet, and bake 8-10 minutes more, flipping halfway, until crispy. Sprinkle with flaky sea salt while warm.
  8. Finish and serve: Taste chili and adjust seasoning. Ladle into bowls, top with cornbread croutons and optional toppings. Serve immediately.

Notes

Don’t skip browning the meat and blooming the spices—this builds deep flavor. For thicker chili, mash some beans or use a cornstarch slurry. Cornbread croutons are best added just before serving to stay crunchy.

Nutrition

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

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