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Easy Crockpot Football Chili with Cornbread Croutons

crockpot football chili with cornbread croutons - featured image
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This easy crockpot chili is packed with deep, meaty flavor and topped with crunchy, buttery cornbread croutons. It’s the perfect set-it-and-forget-it game day meal that will have everyone coming back for seconds.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (15 ounces each) 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
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup beef broth
  • 1 box (8.5 ounces) cornbread mix
  • 1/3 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1/2 teaspoon garlic powder
  • Shredded cheddar cheese (for topping)
  • Sour cream (for topping)
  • Fresh cilantro, chopped (for topping)
  • Green onions, sliced (for topping)

Instructions

  1. Brown the ground beef in a large skillet over medium-high heat until no longer pink, about 6-8 minutes. Leave about a tablespoon of fat in the pan.
  2. Add the diced onion to the skillet and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Transfer the beef and onion mixture to a 6-quart slow cooker.
  4. Add the undrained diced tomatoes, tomato sauce, drained kidney beans, and drained black beans. Stir gently.
  5. Add the chili powder, cumin, smoked paprika, cayenne (if using), salt, black pepper, and beef broth. Stir until spices are evenly distributed.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  7. About an hour before serving, preheat the oven to 400°F (200°C). Grease an 8×8-inch baking dish.
  8. In a medium bowl, whisk together the cornbread mix, milk, and egg until just combined. Pour into the prepared dish and bake for 15-18 minutes until golden. Let cool for 10 minutes.
  9. Cut the cornbread into 1-inch cubes. Spread on a baking sheet in a single layer. Brush with melted butter and sprinkle with garlic powder. Bake at 400°F for 8-10 minutes, flipping halfway, until golden and crispy.
  10. Taste the chili and adjust seasoning. Serve in bowls topped with cornbread croutons, shredded cheddar, sour cream, cilantro, and green onions.

Notes

Don’t skip browning the beef for maximum flavor. The chili will look soupy at the start but will thicken as it cooks. Make the cornbread croutons fresh for best crunch. Store leftover chili in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://platebelle.com/easy-crockpot-football-chili-with-cornbread-croutons/