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Easy Crockpot Football Chili with Cornbread Croutons

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A hearty, slow-cooked chili with a secret trick from a plumber—undrained kidney beans—topped with crunchy, buttery cornbread croutons. Perfect for game day or a cozy weeknight dinner.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon dried oregano
  • 1 (15-ounce) can diced tomatoes (fire-roasted preferred)
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can kidney beans, undrained
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 2 cups beef broth
  • Salt and black pepper to taste
  • 1 box (8.5 ounces) cornbread mix (e.g., Jiffy)
  • 1 large egg
  • 1/3 cup milk
  • 3 tablespoons melted butter, plus extra for brushing
  • 1/2 teaspoon garlic powder
  • 1/4 cup shredded cheddar cheese (optional)
  • Optional toppings: shredded cheddar cheese, sour cream, fresh cilantro, pickled jalapeños, diced avocado

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned (6-8 minutes). Drain excess fat, leaving about 1 tablespoon.
  2. Sauté aromatics: Add diced onion to the skillet and cook 3-4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  3. Bloom spices: Sprinkle chili powder, cumin, smoked paprika, cayenne (if using), and oregano over the beef and onions. Stir constantly for 1 minute.
  4. Combine in slow cooker: Transfer beef mixture to a 6-quart slow cooker. Add undrained kidney beans, drained pinto beans, diced tomatoes (with juices), tomato sauce, and beef broth. Stir well.
  5. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible. Taste and adjust salt and pepper about 1 hour before serving.
  6. Make cornbread croutons: About 45 minutes before serving, preheat oven to 400°F (200°C). In a bowl, whisk together cornbread mix, egg, milk, 3 tablespoons melted butter, and garlic powder until just combined. Stir in cheddar if using. Pour into a greased 8×8 baking pan. Bake 15-20 minutes until golden and a toothpick comes out clean. Cool 10 minutes.
  7. Finish croutons: Cut cornbread into 1-inch cubes. Spread on a baking sheet, brush lightly with melted butter, and bake 8-10 minutes until golden and crispy.
  8. Serve: Ladle chili into bowls, top with cornbread croutons and desired toppings. Serve immediately.

Notes

Don’t drain the kidney beans—the starchy liquid thickens the chili naturally. Toast spices in the hot fat for deeper flavor. For best texture, make cornbread croutons fresh on serving day. Chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

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

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