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Best Slow Cooker Football Chili with Cornbread Croutons

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This hearty slow cooker chili features tender ground beef, a rich spice blend, and buttery cornbread croutons that stay crunchy on the outside and soft in the middle. Perfect for game day crowds, it’s a set-it-and-forget-it recipe that turns skeptics into believers.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 2 cups beef broth (low-sodium)
  • 1 tablespoon brown sugar
  • Salt and black pepper to taste
  • 1 box (8.5 ounces) cornbread mix
  • 1/3 cup milk
  • 1 large egg
  • 3 tablespoons butter, melted (plus extra for brushing)
  • 1 tablespoon honey
  • Flaky sea salt for finishing

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add ground beef in two batches, letting it sit undisturbed for 3-4 minutes until a deep brown crust forms. Break apart with a spoon, season with salt and pepper, and cook until no longer pink (6-8 minutes). Transfer to a 6-quart slow cooker using a slotted spoon, leaving about 2 tablespoons of drippings in the pan.
  2. Sauté the aromatics: Reduce heat to medium. Add diced onion to the same pan with reserved drippings. Cook until softened and translucent (about 5 minutes). Add minced garlic and cook for 30 seconds until fragrant. Scrape into the slow cooker.
  3. Bloom the spices: Return the pan to medium heat. Add chili powder, cumin, smoked paprika, oregano, and cayenne. Stir constantly for about 45 seconds until fragrant. Add 1/2 cup of beef broth and scrape up browned bits. Pour this mixture into the slow cooker.
  4. Combine everything: Add diced tomatoes (with juices), tomato sauce, drained beans, remaining beef broth, and brown sugar to the slow cooker. Stir well. Taste and adjust salt and pepper.
  5. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir once halfway if possible. The chili is ready when thickened and flavors are rich.
  6. Make the cornbread: About 45 minutes before serving, preheat oven to 400°F. Grease an 8×8-inch baking pan. Combine cornbread mix, milk, egg, melted butter, and honey. Stir until just combined. Pour into pan and bake for 18-22 minutes until golden and a toothpick comes out clean. Let cool for 10 minutes.
  7. Make the croutons: Cut cooled cornbread into 1-inch cubes. Spread on a baking sheet in a single layer. Brush with melted butter and sprinkle with flaky sea salt. Bake at 375°F for 8-10 minutes, flipping halfway, until edges are crispy and golden. Let cool completely.
  8. Serve: Ladle chili into bowls. Top generously with cornbread croutons and optional toppings (shredded cheddar, sour cream, cilantro, diced red onion, jalapeños, lime wedges). Add croutons right before serving to maintain crunch.

Notes

Don’t skip browning the beef or blooming the spices—they add deep flavor. Use low-sodium broth and add salt gradually. Let chili rest on warm for 30 minutes before serving for best flavor. Cornbread croutons stay crispy for 10-15 minutes in chili; add just before serving. Store croutons separately at room temperature for up to 3 days.

Nutrition

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

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