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Easy Crockpot Football Chili with Cornbread Croutons

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This easy crockpot football chili with cornbread croutons is the answer to your comfort food cravings. It’s forgiving, flexible, and tastes like you spent all day stirring when you really just opened a few cans.

Ingredients

Scale
  • 1 lb ground beef (80/20 preferred)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes (San Marzano preferred)
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional)
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup beef broth (or chicken broth or water)
  • 1 tablespoon olive oil
  • 1 box (8.5 oz) cornbread mix (Jiffy preferred)
  • 1/3 cup milk (or buttermilk)
  • 1 large egg
  • 2 tablespoons melted butter (plus extra for greasing pan)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions

  1. Brown the ground beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned (about 5-7 minutes). Leave about a tablespoon of fat for flavor. Add the diced onion and cook for 3 minutes until softened, then stir in the minced garlic for 30 seconds until fragrant. Transfer everything to your slow cooker.
  2. Layer the ingredients: To the slow cooker, add the drained black beans and kidney beans, crushed tomatoes, diced tomatoes (with their juices), tomato paste, chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Pour in the beef broth and stir until everything is well combined. The mixture should look thick but not dry—add a splash more broth if needed.
  3. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. I prefer low for a deeper flavor. Stir once halfway through if you’re home, but it’s not mandatory. The chili is ready when it’s thickened and the flavors have melded together.
  4. Make the cornbread croutons: About 30 minutes before serving, preheat your oven to 400°F. Grease an 8×8-inch baking pan with butter. In a mixing bowl, combine the cornbread mix, milk, egg, melted butter, garlic powder, and salt. Stir until just combined—a few lumps are fine. Pour into the prepared pan and bake for 15-18 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let it cool for 5 minutes.
  5. Cut and toast the croutons: Once the cornbread is cool enough to handle, cut it into 1-inch cubes. Spread them on a baking sheet and return to the oven for 5-7 minutes, flipping halfway, until the edges are crispy and golden. Watch them closely—they go from perfect to burnt fast.
  6. Serve: Ladle the chili into bowls, top with a generous handful of cornbread croutons, and add your favorite toppings. The croutons will stay crunchy for about 10 minutes, so serve immediately for the best texture.

Notes

If the chili tastes flat after cooking, add a squeeze of lime juice or a teaspoon of brown sugar. For a vegetarian version, skip the ground beef and double the beans. For a spicy kick, add 1-2 chopped chipotle peppers in adobo sauce. Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months. Cornbread croutons should be stored separately at room temperature for up to 3 days.

Nutrition

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

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