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Easy Crockpot Football Sunday Chili with Cornbread Croutons

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This thick, beefy, smoky chili is made in the slow cooker with browned ground beef, beans, corn, and a rich tomato base, topped with buttery, golden cornbread croutons. Perfect for game day or any cozy night in.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 1 (15-ounce) can diced tomatoes (fire-roasted if available)
  • 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
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 2 cups beef broth (low-sodium)
  • 2 tablespoons olive oil (for browning)
  • 1 box cornbread mix (e.g., Jiffy)
  • 1/3 cup milk
  • 1 large egg
  • 2 tablespoons melted butter (plus extra for brushing)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions

  1. Brown the beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned all over (6-8 minutes). Transfer beef to slow cooker using a slotted spoon, leaving rendered fat in skillet.
  2. Sweat the onions: Reduce heat to medium, add remaining 1 tablespoon olive oil to skillet. Add diced onion and cook, stirring occasionally, until soft and translucent (about 5 minutes), scraping up browned bits.
  3. Add garlic: Stir in minced garlic and cook for 30 seconds until fragrant. Transfer onion and garlic mixture to slow cooker.
  4. Build the sauce: Add diced tomatoes, tomato sauce, tomato paste, drained beans, frozen corn, chili powder, cumin, smoked paprika, cayenne (if using), oregano, salt, pepper, and beef broth to slow cooker. Stir until well combined.
  5. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. (LOW for 7 hours recommended.)
  6. Make the cornbread: About 45 minutes before chili is done, preheat oven to 400°F (200°C). Grease an 8×8-inch baking pan. Whisk together cornbread mix, milk, egg, melted butter, garlic powder, and salt until just combined. Pour into pan and bake 15-20 minutes until golden and toothpick comes out clean. Cool 10 minutes.
  7. Make the croutons: Cut cooled cornbread into 1-inch cubes. Arrange in single layer on baking sheet. Brush with melted butter and sprinkle with salt. Bake at 400°F for 8-10 minutes, flipping halfway, until edges are golden and crisp.
  8. Taste and adjust: Before serving, taste chili and adjust seasoning (e.g., more salt, cumin, or a splash of Worcestershire sauce).
  9. Serve: Ladle chili into bowls and top generously with cornbread croutons. Optional: add shredded cheddar, sour cream, or sliced jalapeños.

Notes

Browning the meat and onions is non-negotiable for deep flavor. For a thicker chili, leave the lid off for the last 30 minutes. Cornbread croutons are best fresh; store separately if making ahead. Chili freezes well for up to 3 months.

Nutrition

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

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