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Best Slow Cooker Football Sunday Chili with Cornbread Croutons

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A hearty, slow-cooked chili with tender beef, beans, and a rich, smoky broth, topped with crispy buttery cornbread croutons. Perfect for game days, cold weather, or any night you want a comforting meal that tastes like home.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced (about 2 cups)
  • 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
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 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) black beans, drained and rinsed
  • 1 cup beef broth, low sodium
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 2 cups crumbled cornbread (about half a 9x9 pan), day-old preferred
  • 3 tablespoons melted butter
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika

Instructions

  1. 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 browned all over, about 6 to 8 minutes. Use a slotted spoon to transfer the beef to a 6-quart slow cooker. Leave about 1 tablespoon of drippings in the skillet.
  2. Reduce the heat to medium. Add the diced onion to the same skillet and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant. Transfer the onion and garlic to the slow cooker.
  3. Add the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper to the skillet. Stir constantly for about 30 seconds until fragrant and darker in color. If the pan seems dry, add a splash of beef broth. Scrape up any browned bits from the bottom of the pan and transfer everything to the slow cooker.
  4. 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 until well combined.
  5. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. About 30 minutes before serving, remove the bay leaf, stir, and taste. Adjust seasoning with more salt, cayenne, or brown sugar as needed.
  6. While the chili finishes cooking, preheat the oven to 375°F (190°C). Crumble the cornbread into roughly 1-inch pieces. In a mixing bowl, combine the melted butter, garlic powder, and smoked paprika. Add the cornbread pieces and toss gently until evenly coated. Spread in a single layer on a rimmed baking sheet. Bake for 10 to 12 minutes, stirring halfway through, until golden and crisp on the edges.
  7. Ladle the chili into bowls and top generously with the cornbread croutons. Add optional toppings like shredded cheddar cheese, sour cream, fresh cilantro, diced red onion, pickled jalapeños, or sliced avocado. Serve immediately.

Notes

For best results, use day-old cornbread for the croutons as it holds its shape better. Don’t skip browning the meat or blooming the spices—these steps add deep flavor. Chili tastes even better the next day; make it ahead for optimal flavor. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat on the stovetop or microwave, adding a splash of broth if needed.

Nutrition

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

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