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Best Easy Slow Cooker Football Chili with Cornbread Croutons

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A hearty, crowd-pleasing chili made in the slow cooker with ground beef, beans, and a rich blend of spices, topped with crispy, buttery cornbread croutons. Perfect for game day or any cozy gathering.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced (about 2 cups)
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1 cup beef broth (low-sodium)
  • 1 tablespoon brown sugar
  • 2 bay leaves
  • 1 batch cornbread (about 2 cups cubed)
  • 3 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

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 browned all over, about 6 to 8 minutes. Drain off excess fat, leaving about 1 tablespoon in the pan.
  2. Sauté the aromatics: Add the diced onion and bell pepper to the skillet with the beef. Cook for 4 to 5 minutes until the onion is translucent and the pepper softens. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Bloom the spices: Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper over the meat and vegetables. Stir and cook for 1 minute. Add tomato paste and stir for another minute.
  4. Transfer to slow cooker: Pour the beef mixture into a 5-6 quart slow cooker. Add crushed tomatoes, tomato sauce, drained kidney beans, pinto beans, beef broth, brown sugar, and bay leaves. Stir to combine.
  5. Cook low and slow: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  6. Make cornbread croutons: About 30 minutes before serving, preheat oven to 375°F. Cut cornbread into 1-inch cubes. In a bowl, combine melted butter, garlic powder, and salt. Toss cornbread cubes in butter mixture until coated. Spread in a single layer on a parchment-lined baking sheet.
  7. Bake croutons: Bake for 12 to 15 minutes, flipping halfway, until golden and crispy on the outside but still slightly soft in the center.
  8. Finish chili: Remove bay leaves. Taste and adjust seasoning. If too thick, stir in a splash of beef broth or water.
  9. Serve: Ladle chili into bowls. Top with cornbread croutons, shredded cheese, sour cream, and other desired toppings. Serve immediately.

Notes

For best flavor, brown the meat and bloom the spices. Make cornbread croutons fresh for maximum crispiness. Chili tastes even better the next day. To thicken, mash some beans or stir in a masa harina slurry.

Nutrition

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

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