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Easy Slow Cooker Football Sunday Chili with Cornbread

easy slow cooker football sunday chili with cornbread - featured image
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A hearty, smoky chili made in the slow cooker, perfect for game day. Paired with tender, buttery cornbread, this crowd-pleasing recipe is set-it-and-forget-it easy.

Ingredients

Scale
  • 2 pounds ground beef (90/10 or 80/20)
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 28 ounces canned diced tomatoes (fire-roasted preferred)
  • 15 ounces canned crushed tomatoes
  • 15 ounces canned kidney beans, drained and rinsed
  • 15 ounces canned black beans, drained and rinsed
  • 1 cup beef broth (low-sodium)
  • 3 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1½ teaspoons salt (or to taste)
  • 1 teaspoon black pepper (freshly ground)
  • 2 bay leaves
  • 2 tablespoons olive oil
  • For the cornbread:
  • 1 cup yellow cornmeal (stone-ground preferred)
  • 1 cup all-purpose flour
  • ⅓ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs (room temperature)
  • ½ cup unsalted butter, melted and cooled
  • 2 tablespoons honey (optional)

Instructions

  1. Brown the ground beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until no longer pink (6-8 minutes). Drain excess fat if using 80/20 beef. Transfer beef to a 6-quart or larger slow cooker.
  2. Sauté aromatics: In the same skillet, cook diced onion for 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Scrape into slow cooker with beef.
  3. Add canned goods: Pour in diced tomatoes, crushed tomatoes, drained kidney beans, drained black beans, and beef broth. Stir gently.
  4. Season: Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, black pepper, and bay leaves. Stir well. Taste and adjust seasoning if needed.
  5. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible.
  6. Make cornbread (about 30 minutes before serving): Preheat oven to 400°F (200°C). Grease an 8×8-inch baking pan or cast-iron skillet. In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk buttermilk, eggs, melted butter, and honey until smooth. Pour wet into dry and stir until just combined (a few lumps are fine).
  7. Bake cornbread: Pour batter into prepared pan. Bake 18-22 minutes until golden and a toothpick inserted in center comes out clean. Cool 5 minutes, then cut into squares.
  8. Finish chili: Remove bay leaves. Taste and adjust salt, pepper, or cayenne. If too thick, add a splash of broth; if too thin, cook uncovered 20-30 minutes.
  9. Serve: Ladle chili into bowls and serve with warm cornbread. Top with shredded cheddar, sour cream, diced red onion, or fresh cilantro if desired.

Notes

For a spicier chili, add a diced jalapeño when sautéing onions or stir in chipotle peppers in adobo. Chili can be made a day ahead and reheated; flavors improve overnight. For a vegetarian version, omit meat and add an extra can of beans; use vegetable broth. Cornbread is best fresh but can be stored at room temperature for 2 days.

Nutrition

Keywords: slow cooker chili, football Sunday chili, game day chili, chili with cornbread, easy chili recipe, crowd-pleasing chili

Find it online: https://evabakery.com/easy-slow-cooker-football-sunday-chili-with-cornbread/