Best Slow Cooker Football Sunday Chili with Cornbread Croutons

My husband actually asked for this chili on a Tuesday in September. Not even game day. Just a regular Tuesday after work, and he stood there in the kitchen doorway, still holding his lunch bag, and said, “I want that chili you make with the little cornbread things on top.” And I realized right then — he wasn’t talking about any old chili. He was talking about the one I’d thrown together last season during a particularly stressful week, the one with the crispy little cornbread croutons that soak up just enough broth to stay soft in the middle. I’d honestly forgotten about it until that moment.

That’s the thing about this Best Slow Cooker Football Sunday Chili with Cornbread Croutons. It’s not fancy. It doesn’t have any secret ingredients or complicated techniques. But there’s something about the way the beef gets tender after hours in the slow cooker, the way the spices settle into something deep and mellow, the way those little golden croutons sit right on top like a promise that dinner is going to be good. It sticks with people. It’s the kind of recipe that someone remembers months later, standing in a doorway on a random Tuesday.

I’ve been making chili for years — tried all kinds, from the quick stovetop versions to the ones that simmer all day with beer and chocolate and things you’d never guess were in there. But this one? This one is the one that gets requested. It’s the one I make when friends come over for the game, when the weather turns cold, when I just want something simmering in the kitchen that smells like home. The cornbread croutons weren’t even part of the original plan. I just had leftover cornbread one day and figured, why not? And now I can’t imagine it without them.

Why You’ll Love This Recipe

Let me tell you why this chili has become my go-to for everything from casual Sundays to feeding a crowd. It’s not just another chili recipe — it’s the one I’ve tested and tweaked until every spoonful feels right.

• Set It and Forget It: The slow cooker does all the heavy lifting here. You brown the meat, dump everything in, and walk away. Six hours later, dinner is ready. Perfect for game days when you don’t want to be stuck in the kitchen.
• Simple Pantry Ingredients: Nothing weird or hard to find. Canned tomatoes, beans, chili powder, cumin, ground beef — stuff you probably already have. I keep a backup can of diced tomatoes in the pantry just in case.
• Perfect for a Crowd: This recipe scales beautifully. Double it for a party, halve it for a quiet night. It’s forgiving and flexible, which I love.
• That Cornbread Crouton Thing: Honestly, these little cubes of buttery cornbread are what make this different. They get slightly crispy on the edges but stay soft underneath, soaking up all that spicy broth. People go crazy for them.
• Better the Next Day: Chili is one of those magical dishes that tastes even better after sitting in the fridge overnight. The flavors meld together, and it gets even richer. If you can resist eating it all the first day, you’re in for a treat.

I’ve served this chili at tailgates, at potlucks, and just for a regular Tuesday dinner. It never fails. The combination of the hearty, slightly smoky chili with those buttery cornbread croutons is just… right. It’s comfort food that feels special without being fussy.

What Ingredients You Will Need

This recipe uses straightforward ingredients, but each one plays a role. Let me walk you through what you’ll need and why I chose what I did.

For the Chili

• 2 tablespoons olive oil — for browning the meat. You could use vegetable oil, but I like the subtle flavor olive oil adds.
• 2 pounds ground beef (80/20) — I prefer 80/20 for chili. The fat adds flavor and keeps the meat tender during the long slow cook. If you use leaner beef, it can get a bit dry. I’ve learned this the hard way.
• 1 large yellow onion, diced — about 2 cups. Onion is the backbone here. Don’t skimp.
• 4 cloves garlic, minced — fresh garlic, not the jarred stuff. Trust me on this.
• 2 tablespoons chili powder — use a good quality chili powder. I like the one from Spice Islands, but any brand works. Just make sure it’s fresh — old chili powder loses its punch.
• 1 tablespoon ground cumin — cumin and chili powder are best friends. They need each other.
• 1 teaspoon smoked paprika — this is optional but adds a lovely smoky depth. Regular paprika works too.
• 1 teaspoon dried oregano — a little goes a long way. It adds an earthy note that rounds everything out.
• 1/2 teaspoon cayenne pepper — adjust to your heat preference. I use 1/2 teaspoon for a mild warmth. Add more if you like it spicy.
• 1 teaspoon salt, plus more to taste — I use kosher salt. Start with 1 teaspoon and adjust at the end.
• 1/2 teaspoon black pepper — freshly ground if you have it.
• 1 can (14.5 ounces) diced tomatoes, undrained — fire-roasted if you can find them. They add a subtle smoky flavor that’s perfect for chili.
• 1 can (15 ounces) tomato sauce — this gives the chili its rich, thick base.
• 1 can (15 ounces) kidney beans, drained and rinsed — I use dark red kidney beans, but light red or pinto beans work too.
• 1 can (15 ounces) black beans, drained and rinsed — black beans add a slightly different texture and flavor. You could use all kidney beans if you prefer.
• 1 cup beef broth — low sodium is best so you can control the salt. Chicken broth works in a pinch.
• 1 tablespoon brown sugar — just a touch to balance the acidity of the tomatoes. Don’t skip it.
• 1 tablespoon Worcestershire sauce — adds umami depth. I’ve used soy sauce in a pinch and it worked fine.
• 1 bay leaf — remember to remove it before serving. It adds a subtle herbal note while cooking.

For the Cornbread Croutons

• 2 cups crumbled cornbread (about half a 9×9 pan) — day-old cornbread works best. It’s drier and gets crispier. I love making a batch of cornbread the day before just for this purpose.
• 3 tablespoons melted butter — salted or unsalted, your call. I use salted and skip adding extra salt to the croutons.
• 1/2 teaspoon garlic powder — not garlic salt. We’re adding enough salt elsewhere.
• 1/4 teaspoon smoked paprika — for color and a hint of smokiness that ties into the chili.

Optional Toppings

• Shredded cheddar cheese
• Sour cream or Greek yogurt
• Fresh cilantro, chopped
• Diced red onion
• Pickled jalapeños
• Sliced avocado

I usually set out a little topping bar when I serve this. Everyone builds their own bowl, and it makes the meal feel more interactive. Plus, it’s fun to see what combinations people come up with.

Equipment Needed

You don’t need much for this recipe, which is part of its charm. Here’s what you’ll need:

• Slow cooker (6-quart or larger) — I use a 6-quart Crock-Pot and it holds this recipe perfectly. If yours is smaller, you might need to reduce the recipe slightly. A 4-quart would be tight.
• Large skillet or Dutch oven — for browning the beef and sautéing the onions and garlic. I prefer cast iron for the even heat, but any large skillet works.
• Cutting board and sharp knife — for dicing the onion and mincing the garlic. A dull knife makes this job miserable.
• Wooden spoon or spatula — for breaking up the meat while it browns.
• Measuring spoons and cups — for the spices and liquids. I keep a set just for spices so they don’t get stained.
• Can opener — obviously. I’ve had mine for years and it still works perfectly.
• Baking sheet — for toasting the cornbread croutons. A rimmed baking sheet works best to keep them from rolling off.
• Mixing bowl — for tossing the croutons with butter and spices.
• Ladle — for serving. A good ladle makes a difference when you’re scooping into bowls.

If you don’t have a slow cooker, you can absolutely make this on the stovetop. Just simmer it in a large pot for about an hour after browning the meat. The texture will be slightly different — a bit more brothy — but it’s still delicious. I’ve done it both ways and honestly, the slow cooker version is slightly better because the flavors have more time to meld. But stovetop works in a pinch.

Preparation Method

Let me walk you through this step by step. I’ve made this chili more times than I can count, and I’ve learned a few things along the way.

1. Brown the beef. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it’s browned all over — about 6 to 8 minutes. Don’t crowd the pan. If your skillet is small, work in batches. You want the meat to brown, not steam. Once it’s browned, use a slotted spoon to transfer it to the slow cooker. Leave about a tablespoon of drippings in the skillet.
2. Sauté the aromatics. Reduce the heat to medium and add the diced onion to the same skillet. Cook for 4 to 5 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. The garlic burns easily, so keep an eye on it. Transfer the onion and garlic to the slow cooker with the beef.
3. Bloom the spices. This is a step a lot of people skip, but it makes a real difference. Add the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper to the same skillet. Stir constantly for about 30 seconds until the spices are fragrant and darker in color. The heat releases their oils and deepens their flavor. If the pan seems dry, add a splash of the beef broth. Scrape up any browned bits from the bottom of the pan — that’s flavor. Transfer everything to the slow cooker.
4. Add the remaining chili ingredients. To the slow cooker, add the diced tomatoes (undrained), tomato sauce, drained and rinsed kidney beans, drained and rinsed black beans, beef broth, brown sugar, Worcestershire sauce, and bay leaf. Stir everything together until well combined. The mixture should look thick and chunky, not soupy. If it seems too thick, add a little more broth.
5. Slow cook. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. I prefer low and slow — the flavors develop better and the beef stays tender. About 30 minutes before serving, remove the bay leaf and give the chili a good stir. Taste and adjust seasoning. You might want more salt, a pinch more cayenne, or a little extra brown sugar to balance the acidity. Trust your palate.
6. Make the cornbread croutons. While the chili finishes cooking, preheat your oven to 375°F (190°C). Crumble the cornbread into roughly 1-inch pieces — they don’t need to be perfect. In a mixing bowl, combine the melted butter, garlic powder, and smoked paprika. Add the cornbread pieces and toss gently until they’re evenly coated. Spread them in a single layer on a rimmed baking sheet. Bake for 10 to 12 minutes, stirring halfway through, until they’re golden and crisp on the edges. They’ll continue to crisp up as they cool.
7. Serve. Ladle the chili into bowls and top generously with the cornbread croutons. Add any of the optional toppings you like — shredded cheese, sour cream, cilantro, diced onion, pickled jalapeños, or sliced avocado. Serve immediately while everything is hot.

A few things I’ve learned the hard way: Don’t skip browning the meat. I know it’s an extra step, but it adds so much flavor. And don’t add the croutons too early — they’ll get soggy. Keep them separate and let everyone add their own. That way, each bowl has that perfect combination of crunchy and soft.

Cooking Tips & Techniques

I’ve made this chili enough times to have a few tricks up my sleeve. Here are the things I wish someone had told me when I first started making it.

Don’t skip the spice blooming step. I know it seems fussy, but toasting the spices in the hot skillet for just 30 seconds transforms them. The chili powder becomes deeper, the cumin gets nutty, and the smoked paprika releases its smoky aroma. If you just dump the spices into the slow cooker, they’ll taste flat. I learned this the hard way after making a batch that was just… boring.

Brown the meat in batches if needed. If you overcrowd the pan, the meat steams instead of browning. You want those deep brown bits on the bottom of the pan — that’s called fond, and it’s pure flavor. Work in batches if your skillet is small. It takes an extra few minutes but it’s worth it.

Use day-old cornbread for the croutons. Fresh cornbread is too soft and will fall apart when you toss it with the butter. Day-old cornbread is drier and holds its shape better. If you don’t have day-old cornbread, you can cube fresh cornbread and let it sit out on the counter for a few hours. Or you can toast it in the oven at 300°F for about 10 minutes before adding the butter.

Taste and adjust at the end. Chili is forgiving, but it needs to be tasted. The flavors change as it cooks — the spices mellow, the tomatoes lose their acidity, and the beans absorb the broth. About 30 minutes before serving, taste it and adjust. More salt? A pinch of cayenne? A little extra brown sugar? Trust your taste buds.

Let it rest before serving. If you can, let the chili sit in the slow cooker on warm for about 15 minutes after it’s done cooking. This allows the flavors to settle and the texture to thicken slightly. It makes a difference.

Make it ahead. This chili is actually better the next day. The flavors meld and deepen overnight. I often make it a day ahead, refrigerate it, and then reheat it on the stovetop or in the slow cooker. It’s a lifesaver for game day parties.

Variations & Adaptations

This recipe is flexible, and I’ve tried a few different versions over the years. Here are some ideas if you want to mix things up.

Turkey or Chicken Chili: Swap the ground beef for ground turkey or chicken. Use 93% lean turkey to keep it from drying out. The flavor will be lighter, but it’s still delicious. I’ve made this version for friends who don’t eat red meat, and they loved it.

Vegetarian Chili: Omit the meat entirely and double the beans — use kidney beans, black beans, and pinto beans. Add a diced bell pepper and a diced zucchini for extra texture. Vegetable broth works instead of beef broth. The cornbread croutons are already vegetarian, so this adaptation is simple. I’ve served this at a potluck and nobody missed the meat.

Spicy Chorizo Version: Replace half the ground beef with spicy Mexican chorizo. Brown the chorizo separately and drain the excess fat before adding it to the slow cooker. The chorizo adds a smoky, spicy depth that’s incredible. This is my husband’s favorite variation.

Smoky Chipotle Chili: Add one or two chipotle peppers in adobo sauce, minced, along with the other ingredients. Chipotle adds a deep, smoky heat that’s different from cayenne. Start with one pepper and add more to taste. I did this once for a game day party and people were fighting over the leftovers.

Stovetop Version: If you don’t have a slow cooker, make this entirely on the stovetop. After browning the meat and sautéing the aromatics, add all the ingredients to a large pot. Bring to a boil, then reduce to a simmer. Cook, partially covered, for about 45 minutes to an hour, stirring occasionally. The texture will be slightly different — a bit more brothy — but it’s still fantastic.

Add a Beer: Replace the beef broth with a dark beer like a stout or porter. The beer adds richness and depth. Just make sure to let it simmer for a few minutes to cook off the alcohol before adding it to the slow cooker. I’ve used Guinness and it was amazing.

Serving & Storage Suggestions

This chili is best served hot, straight from the slow cooker. Ladle it into deep bowls and pile on the toppings. The cornbread croutons should be added just before serving so they stay crisp. I like to set out a little topping bar — shredded cheddar, sour cream, fresh cilantro, diced red onion, pickled jalapeños, and sliced avocado. Everyone builds their own bowl, and it’s always a hit.

What to serve with it: This chili is hearty enough to be a meal on its own, but it pairs beautifully with a simple side salad. I love serving it alongside a fresh cucumber salad with Greek yogurt dressing — the cool, tangy flavors balance the spicy chili perfectly. You could also serve it with warm tortillas or crusty bread for dipping.

Storage: Leftover chili keeps beautifully in the refrigerator for up to 5 days. Store it in an airtight container. The flavors actually get better as they meld. I often make a double batch just for leftovers.

Freezing: This chili freezes wonderfully. Let it cool completely, then transfer it to freezer-safe containers or zip-top bags. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. The cornbread croutons don’t freeze well, so make those fresh when you’re ready to serve.

Reheating: Reheat the chili on the stovetop over medium heat, stirring occasionally, until warmed through. You can also reheat it in the microwave in 30-second bursts, stirring between each. If the chili seems too thick after reheating, add a splash of beef broth or water to loosen it up.

How flavors develop: Chili is one of those magical dishes that tastes better the next day. The spices settle, the beans absorb the broth, and the flavors become more cohesive. If you can, make it a day ahead and refrigerate it overnight. The difference is subtle but real.

Nutritional Information & Benefits

This chili is packed with protein and fiber, making it a satisfying and filling meal. Here’s an approximate nutritional breakdown per serving (based on 8 servings, without optional toppings):

• Calories: 380
• Protein: 28g
• Fat: 18g
• Carbohydrates: 28g
• Fiber: 8g
• Sugar: 8g
• Sodium: 780mg

Health benefits: This chili is a good source of fiber from the beans, which supports digestive health and helps keep you full. The beef provides high-quality protein and iron. The tomatoes are rich in lycopene, an antioxidant linked to heart health. And the spices — chili powder, cumin, and smoked paprika — have anti-inflammatory properties.

Dietary considerations: This recipe is naturally gluten-free (just make sure your cornbread is gluten-free if needed). It’s also dairy-free if you skip the optional toppings. For a lower-sodium version, use low-sodium broth and no-salt-added canned tomatoes. You can also reduce the salt in the recipe and adjust at the table.

Potential allergens: This recipe contains beef (obviously) and corn (in the cornbread). The cornbread may contain wheat, dairy, and eggs depending on the recipe. If you have specific allergies, check your cornbread ingredients carefully.

Conclusion

This Best Slow Cooker Football Sunday Chili with Cornbread Croutons has become a staple in my kitchen for good reason. It’s the kind of recipe that feels like a warm hug on a cold day, the kind that brings people together around the table. The slow cooker does most of the work, the ingredients are simple, and the result is something that tastes like you spent all day in the kitchen.

I love that this recipe is flexible — you can make it your own with different meats, extra spice, or your favorite toppings. The cornbread croutons are the surprise star, adding texture and flavor that make this chili stand out from the crowd. Whether you’re feeding a crowd on game day or just looking for a cozy dinner on a chilly night, this chili delivers.

I’d love to hear how yours turns out. Did you add extra spice? Try a different topping combination? Make it vegetarian? Drop a comment below and let me know. And if you share a photo on social media, tag me — I love seeing your creations. Until next time, happy cooking!

Frequently Asked Questions

Can I make this chili in an Instant Pot or pressure cooker?

Absolutely. Use the sauté function to brown the beef and cook the onions and garlic. Then add all the remaining ingredients, close the lid, and cook on high pressure for 20 minutes. Let the pressure release naturally for 10 minutes before opening. The texture will be slightly different — a bit more brothy — but it’s still delicious.

Can I use dried beans instead of canned?

Yes, but you’ll need to cook them first. Dried beans need to be soaked and cooked before adding to the slow cooker, otherwise they won’t soften properly. I recommend cooking them separately until tender, then adding them to the chili. About 1 cup of dried beans equals 2 to 3 cups cooked, which is roughly one can.

How do I make the cornbread croutons ahead of time?

You can make the croutons up to 3 days in advance. Store them in an airtight container at room temperature. They’ll stay crisp for a few days. If they soften, you can re-crisp them in a 350°F oven for about 5 minutes. Just keep them separate from the chili until you’re ready to serve.

Can I make this chili vegetarian or vegan?

Yes! Omit the beef and use vegetable broth instead of beef broth. Double the beans — use kidney beans, black beans, and pinto beans. Add a diced bell pepper and a diced zucchini for extra texture. For vegan croutons, use vegan cornbread and substitute the melted butter with olive oil or vegan butter. It’s still hearty and satisfying.

How can I thicken the chili if it’s too thin?

If your chili is too thin, there are a few easy fixes. You can mash some of the beans against the side of the slow cooker to release their starches and thicken the broth. Or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then stir it into the chili and let it cook for another 15 minutes. You can also remove the lid for the last 30 minutes of cooking to let some of the liquid evaporate.

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