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Best Crockpot Football Chili with Cornbread Croutons

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A hearty, smoky-sweet chili made in the slow cooker with ground beef, beans, and a surprising salsa twist, topped with crispy cornbread croutons. Perfect for game days and busy weeknights.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (optional)
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (15 oz) tomato sauce
  • 1 cup salsa (medium heat)
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 cup beef broth (low sodium)
  • Salt and black pepper to taste
  • 1 box (8.5 oz) cornbread mix (e.g., Jiffy)
  • 1 large egg
  • ⅓ cup milk
  • 2 tablespoons melted butter (plus extra for brushing)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika

Instructions

  1. Brown the beef and onions: Heat a large skillet over medium-high heat. Add the ground beef and diced onion, breaking up the meat with a wooden spoon. Cook until browned and onion is translucent, about 7-8 minutes. Drain excess fat, leaving about 1 tablespoon. Add minced garlic and cook for 30 seconds until fragrant.
  2. Bloom the spices: Sprinkle chili powder, cumin, smoked paprika, oregano, and cayenne over the beef. Stir constantly for about 1 minute until fragrant.
  3. Transfer to slow cooker: Scrape beef mixture into a 6-quart slow cooker. Add diced tomatoes (with juices), tomato sauce, salsa, kidney beans, pinto beans, and beef broth. Stir to combine. If too thick, add another ½ cup broth.
  4. Slow cook: Cover and cook on low for 6 hours or on high for 3 hours. Stir once halfway if possible. Taste and adjust salt and pepper (about 1 tsp salt, ½ tsp pepper).
  5. Make cornbread croutons: About 30 minutes before chili is done, preheat oven to 400°F. Grease an 8×8 baking dish. In a bowl, combine cornbread mix, egg, milk, melted butter, garlic powder, and smoked paprika. Stir until just combined. Pour into dish and bake 15-18 minutes until golden and toothpick comes clean. Cool 5 minutes, cut into 1-inch cubes. Spread on baking sheet, brush with melted butter, and bake another 8-10 minutes until crispy.
  6. Serve: Ladle chili into bowls and top with cornbread croutons. Add optional toppings like shredded cheddar, sour cream, diced avocado, cilantro, or jalapeños.

Notes

For best flavor, brown the beef and bloom the spices before slow cooking. The chili thickens as it cools, so aim for slightly looser consistency when hot. Cornbread croutons should be made fresh and added just before serving for maximum crunch. Leftovers taste even better the next day.

Nutrition

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

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