Easy Crockpot Football Sunday Chili with Cornbread Croutons

My husband did not trust chili in a slow cooker. He said, and I quote, “It’s just going to be sad, watery meat soup.” This was a man who had been burned by too many crockpot recipes that promised “set it and forget it” flavor but delivered something closer to hot, brown disappointment. I couldn’t really argue with him. I’d seen those recipes too. The ones where you dump everything in raw and hope for the best, only to lift the lid hours later to a pale, lifeless broth that tastes more like canned tomatoes than actual chili.

So when I decided to make this Easy Crockpot Football Sunday Chili with Cornbread Croutons for the first time, I didn’t tell him I was using the crockpot. I just browned the meat on the stove (non-negotiable, that’s where the flavor lives), let it simmer low and slow while we were watching the game, and waited. When I finally ladled it into bowls and topped it with those buttery, golden cornbread croutons, he took one bite and went quiet. Then he asked for seconds. Then he asked me to make it again next Sunday. I never did tell him about the crockpot. (Okay, I did eventually. He said he was wrong. I let him say it.)

This chili isn’t watery. It isn’t sad. It’s thick, beefy, smoky, and just a little bit sweet from the corn. The croutons are the real star—crispy on the outside, soft in the middle, soaking up all that rich broth. It’s the kind of meal that makes football Sundays feel like an event, even if you’re just watching from the couch in sweatpants. And honestly? That’s exactly what I wanted.

Why You’ll Love This Recipe

I’ve tested a lot of chili recipes over the years. Some were too spicy, some were too watery, and some just felt like a bowl of tomato soup with beans floating in it. This one hits different. Here’s why it’s become our go-to for game day.

• Set It and Forget It: Once everything is in the crockpot, you don’t have to babysit it. You can actually watch the game, hang out with guests, or take a nap during halftime. The chili does its thing while you do yours.
• Real Flavor, No Shortcuts: I know some recipes skip the browning step, but trust me—browning the meat and sweating the onions first makes a world of difference. It’s a small extra step that pays off in deep, savory flavor.
• Cornbread Croutons Are a Game Changer: I didn’t set out to invent a new chili topping, but here we are. These little cubes of baked cornbread are buttery, slightly sweet, and they soak up the chili without getting mushy. They’re way better than crackers or tortilla chips.
• Crowd-Pleaser Approved: I’ve served this at parties, potlucks, and quiet family dinners. It gets the same reaction every time: people going back for seconds, asking for the recipe, and pretending they’re not scraping the bottom of the pot.
• Perfect for Football Sunday: This chili is hearty enough to be a meal on its own, but it also pairs beautifully with other game day favorites. If you’re looking to round out the spread, try my quick crispy chicken quesadillas or a batch of quick beef tacos for a full fiesta.

This isn’t just another chili recipe. It’s the one I keep coming back to, the one that makes people close their eyes after the first bite and just nod. That’s the kind of recipe worth sharing.

What Ingredients You Will Need

This recipe uses simple, everyday ingredients to build layers of flavor without any fuss. Most of these are pantry staples, and the ones that aren’t are easy to find at any grocery store.

For the Chili

• 2 pounds ground beef (80/20 works best—enough fat for flavor, not so much that it’s greasy)
• 1 large yellow onion, diced (about 2 cups)
• 4 cloves garlic, minced
• 1 (15-ounce) can diced tomatoes (fire-roasted if you can find them)
• 1 (15-ounce) can tomato sauce
• 1 (6-ounce) can tomato paste
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen corn kernels (no need to thaw)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon dried oregano
• 1 teaspoon salt (plus more to taste)
• 1/2 teaspoon black pepper
• 2 cups beef broth (low-sodium is best so you can control the salt)
• 2 tablespoons olive oil (for browning)

For the Cornbread Croutons

• 1 box cornbread mix (I like Jiffy for the slight sweetness, but any brand works)
• 1/3 cup milk
• 1 large egg
• 2 tablespoons melted butter (plus extra for brushing)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

I usually grab a box of Jiffy cornbread mix because it’s cheap and gives that slightly sweet, fluffy texture that contrasts so well with the savory chili. If you want to go from scratch, feel free—just make sure your cornbread isn’t too crumbly or it won’t hold up as croutons.

For the beans, I like using both kidney and black beans for color and texture, but you can use whatever you have on hand. Pinto beans work great too. And if you’re not a bean person (I get it), just double the meat.

The frozen corn adds little bursts of sweetness that balance out the smoky, spicy chili. Don’t skip it—it’s one of those small ingredients that makes a big difference.

Equipment Needed

You don’t need a fancy kitchen to make this chili. Here’s what you’ll need:

• 6-quart slow cooker (or larger—this recipe makes a generous batch)
• Large skillet or Dutch oven (for browning the meat and sweating the onions)
• Wooden spoon or spatula
• Chef’s knife and cutting board
• Can opener
• Measuring cups and spoons
• 8×8-inch baking pan (for the cornbread)
• Mixing bowl (for the cornbread batter)
• Baking sheet (for toasting the croutons)

If you don’t have a 6-quart slow cooker, a 5-quart will work—just make sure you don’t overfill it. You want room for the chili to bubble and thicken without spilling over. I’ve used my old 4-quart before and had to leave out some broth, which meant the chili was thicker but still delicious.

For the cornbread croutons, you could technically bake the cornbread in a cast iron skillet if that’s what you have. Just adjust the baking time slightly. And if you don’t have a baking sheet, a toaster oven tray works fine for toasting the cubes.

Preparation Method

This is where the magic happens. Follow these steps, and you’ll have a pot of chili that tastes like it simmered all day—because it did.

1. Brown the beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until it’s browned all over—about 6 to 8 minutes. Don’t rush this step. You want deep brown bits sticking to the pan, not gray, steamed meat. Transfer the beef to the slow cooker using a slotted spoon, leaving the rendered fat in the skillet.
2. Sweat the onions: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced onion and cook, stirring occasionally, until it’s soft and translucent—about 5 minutes. Scrape up any browned bits from the bottom of the pan as you go. That’s flavor you don’t want to leave behind.
3. Add the garlic: Stir in the minced garlic and cook for 30 seconds until fragrant. Don’t let it burn—garlic turns bitter fast. Transfer the onion and garlic mixture to the slow cooker with the beef.
4. Build the sauce: Add the diced tomatoes, tomato sauce, tomato paste, drained beans, frozen corn, chili powder, cumin, smoked paprika, cayenne (if using), oregano, salt, and pepper to the slow cooker. Pour in the beef broth and stir everything together until well combined. The tomato paste might be stubborn—just keep stirring until it dissolves into the liquid.
5. Cook low and slow: Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The longer it cooks, the more the flavors meld together. I prefer LOW for 7 hours—it gives the chili a chance to develop that deep, rich taste that tastes like it’s been simmering all day on the stove.
6. Make the cornbread: About 45 minutes before the chili is done, preheat your oven to 400°F (200°C). Grease an 8×8-inch baking pan. In a mixing bowl, whisk together the cornbread mix, milk, egg, melted butter, garlic powder, and salt until just combined—don’t overmix, or the cornbread will be tough. Pour the batter into the prepared pan and bake for 15 to 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let it cool for 10 minutes.
7. Make the croutons: Once the cornbread has cooled slightly, cut it into 1-inch cubes. Arrange the cubes in a single layer on a baking sheet. Brush them lightly with melted butter and sprinkle with a pinch of salt. Bake at 400°F for 8 to 10 minutes, flipping halfway through, until the edges are golden and crisp. Keep an eye on them—they go from golden to burnt fast.
8. Taste and adjust: Before serving, give the chili a taste. Does it need more salt? A pinch more cumin? A dash of hot sauce? This is your chance to dial it in. I usually add another 1/2 teaspoon of salt and a splash of Worcestershire sauce at this point, but that’s just me.
9. Serve: Ladle the chili into bowls and top generously with cornbread croutons. Add shredded cheddar cheese, a dollop of sour cream, or sliced jalapeños if you’re feeling fancy. But honestly, the croutons are all you need.

A few notes: If the chili seems too thick at any point, you can stir in a little extra beef broth or water. If it’s too thin, leave the lid off for the last 30 minutes of cooking to let some of the liquid evaporate. And don’t skip the browning step—I know it’s tempting, but that caramelized flavor is what makes this chili taste like you spent all day on it.

Cooking Tips & Techniques

I’ve made this chili more times than I can count, and I’ve learned a few things along the way. Some of these tips came from mistakes. Some came from happy accidents. All of them will make your chili better.

Browning is non-negotiable: I know it adds an extra step, but browning the meat and onions in a skillet before adding them to the crockpot is the single most important thing you can do for flavor. The Maillard reaction—that browning process—creates complex, savory notes that you just can’t get from dumping raw meat into a slow cooker. Don’t skip it. I did once, and the chili was flat and boring. Never again.

Layer your spices: I add half the chili powder and cumin to the beef while it’s browning, then the rest goes into the slow cooker. This double-dose of seasoning means the spices get toasted in the pan (which wakes up their flavor) and then have time to meld during the long simmer. It’s a small trick, but it makes a noticeable difference.

Don’t over-stir: Once everything is in the crockpot and stirred together, leave it alone. Every time you lift the lid, you let heat escape and add cooking time. Trust the process. The chili will thicken and the flavors will deepen without your intervention.

Make the croutons fresh: The cornbread croutons are best the day you make them. They’ll stay crispy for about 24 hours in an airtight container, but after that, they start to soften. If you’re meal prepping, make the chili ahead of time and bake the croutons on the day you serve it. It only takes 20 minutes, and the contrast between the warm chili and the crisp croutons is worth it.

Watch your heat: I like a mild-to-medium chili, but if you’re serving a crowd, it’s safer to go easy on the cayenne and let people add hot sauce at the table. You can always add heat, but you can’t take it away. Unless you’re feeding a bunch of chili heads, in which case—go wild.

Variations & Adaptations

This chili is forgiving. Here are some ways to make it your own.

Make it vegetarian: Skip the beef and double up on the beans (add pinto beans and chickpeas for variety). Use vegetable broth instead of beef broth. You can also add diced bell peppers, zucchini, or mushrooms for extra texture. The cornbread croutons are already vegetarian-friendly.

Make it spicier: Add a diced jalapeño (seeds and all) when you sweat the onions, or stir in 1 tablespoon of chipotle peppers in adobo sauce for a smoky kick. My brother-in-law adds a whole habanero to his—he says it wakes up the chili. I say it wakes up the fire department, but to each their own.

Switch up the protein: Ground turkey or chicken works well here, though you’ll want to add a little extra oil since they’re leaner. You could also use cubed chuck roast or even breakfast sausage for a different flavor profile. I once made a batch with half ground beef and half spicy Italian sausage—it was incredible.

Add beer: Swap 1 cup of the beef broth for a dark beer like stout or porter. The beer adds depth and a slight bitterness that balances the sweetness of the corn and tomatoes. Just make sure to cook it long enough for the alcohol to burn off.

Go gluten-free: The chili itself is naturally gluten-free. For the cornbread croutons, use a gluten-free cornbread mix or make your own with gluten-free flour. The texture might be a little different, but it’ll still be delicious.

I’ve tried most of these variations at one point or another, and my favorite is the one with Italian sausage. It gives the chili a little extra fat and a hint of fennel that pairs beautifully with the smoky spices. But honestly, you can’t go wrong with any of them.

Serving & Storage Suggestions

This chili is a meal in itself, but here’s how to make it even better.

Serving temperature: Serve the chili hot, straight from the crockpot. The cornbread croutons should be added just before eating so they stay crisp. If you’re serving a crowd, set up a toppings bar with shredded cheese, sour cream, diced onions, pickled jalapeños, and fresh cilantro. Let people build their own bowls.

What to serve with it: This chili pairs beautifully with a simple green salad dressed with lime vinaigrette, or with a side of quick creamy butter chicken if you’re doing a full spread. For drinks, a cold beer or a spicy margarita is perfect. And if you’re really going all out, serve it alongside quick chicken fajitas for a game day feast that’ll have everyone talking.

Storage: Leftover chili keeps beautifully in the refrigerator for up to 5 days. Store it in an airtight container. The flavors actually get better after a day or two—the spices have time to mellow and meld together. Just reheat it on the stovetop or in the microwave.

Freezing: This chili freezes like a dream. Let it cool completely, then transfer it to freezer-safe containers or zip-top bags. It’ll keep for up to 3 months. Thaw it overnight in the refrigerator before reheating. I like to freeze individual portions for quick lunches—just grab a container, reheat, and top with fresh croutons if you have them.

Reheating: Reheat the chili on the stovetop over medium-low heat, stirring occasionally, until warmed through. If it’s too thick, add a splash of beef broth or water. The cornbread croutons should be made fresh—they don’t freeze well and will turn soggy if stored with the chili.

Flavor development: One thing I love about this chili is that it tastes even better the next day. The flavors settle in, the heat becomes more balanced, and everything just comes together. So if you can, make it a day ahead and let it sit in the fridge overnight. Your future self will thank you.

Nutritional Information & Benefits

This chili is hearty and satisfying, but it’s also surprisingly nutritious. Here’s a rough breakdown per serving (based on 8 servings, without toppings):

• Calories: Approximately 420
• Protein: 28g
• Fat: 18g
• Carbohydrates: 38g
• Fiber: 10g
• Sugar: 12g
• Sodium: 980mg (varies based on broth and canned goods)

The beans are a fantastic source of fiber and plant-based protein, which helps keep you full and supports digestive health. The beef provides iron and B vitamins, while the tomatoes are packed with lycopene—an antioxidant linked to heart health. The corn adds a little sweetness and a dose of vitamin C.

If you’re watching your sodium, use low-sodium broth and canned tomatoes, and rinse your beans thoroughly. You can also cut back on the salt in the chili and let people season their own bowls.

This chili is naturally gluten-free (just be sure your cornbread mix is certified gluten-free if needed) and can easily be made dairy-free by skipping the cheese and sour cream toppings. The cornbread croutons use butter, but you can substitute with a plant-based butter if needed.

I don’t usually count calories when I’m eating chili, but it’s nice to know that this bowl of comfort food isn’t going to undo all your hard work. It’s filling, nutritious, and actually pretty balanced for something that tastes this indulgent.

Conclusion

This Easy Crockpot Football Sunday Chili with Cornbread Croutons has become a staple in my house for a reason. It’s the kind of recipe that brings people together—whether it’s game day, a chilly Sunday, or just a Tuesday night when you need something warm and comforting. The chili is rich and smoky, the croutons are buttery and crisp, and the whole thing comes together with minimal effort.

I love that this recipe is forgiving enough for beginners but impressive enough for company. You can tweak the spices, swap in different beans, or load it up with toppings—it always works. And honestly, that’s the best kind of recipe to have in your back pocket.

If you make this chili, I want to hear about it. Leave a comment below and tell me how it turned out, what toppings you used, or if you came up with a variation I haven’t tried yet. Share a photo on social media and tag me—I love seeing your creations. And if you’re looking for more game day recipes, check out my quick crispy BBQ chicken pizza or quick chicken chow mein for more easy, crowd-pleasing ideas.

Go make some chili. Your football Sunday (or Tuesday, or Thursday) deserves it.

Frequently Asked Questions

Can I make this chili on the stovetop instead of the crockpot?

Absolutely. Brown the meat and onions in a large Dutch oven, then add the remaining ingredients and simmer on low heat for 1 to 2 hours, stirring occasionally. The flavor won’t be quite as deep as the slow-cooked version, but it’s still delicious and much faster.

How do I make the chili less spicy?

Skip the cayenne pepper and use mild chili powder instead of regular. You can also add a spoonful of brown sugar or a splash of apple cider vinegar to balance out any remaining heat. If it’s still too spicy, serve it with a dollop of sour cream or plain yogurt—the dairy helps tame the burn.

Can I use canned chili beans instead of kidney and black beans?

Yes, you can use any beans you like. Canned chili beans are usually pre-seasoned, so you might want to reduce the salt and chili powder slightly. Just drain and rinse them first to remove excess sodium and starch.

What if my chili is too thick or too thin?

If it’s too thick, stir in extra beef broth or water a quarter cup at a time until it reaches your desired consistency. If it’s too thin, leave the lid off the crockpot for the last 30 to 45 minutes of cooking to let some liquid evaporate. You can also mash a few of the beans against the side of the pot to thicken it naturally.

Can I make the cornbread croutons ahead of time?

You can bake the cornbread a day ahead and cut it into cubes, but wait to toast them until just before serving. The toasted croutons stay crisp for about 24 hours in an airtight container, but they’re best fresh. If you’re meal prepping, make the chili ahead and bake the croutons on the day you serve it.

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