Print

Best Game Day Slow Cooker Chili with Cornbread Croutons

game day slow cooker chili - featured image
Print Recipe

A hearty, beefy chili with deep, layered flavors, topped with crunchy-sweet cornbread croutons. Perfect for feeding a crowd on game day with minimal effort.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can fire-roasted diced tomatoes, undrained
  • 1 cup beef broth, low-sodium
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon chipotle chili powder (or 1 chipotle pepper in adobo, minced)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 box (8.5 ounces) cornbread mix (like Jiffy)
  • 1/3 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • Shredded sharp cheddar cheese (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Fresh cilantro, chopped (for topping)
  • Diced red onion or green onions (for topping)
  • Pickled jalapeños (for topping)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together cornbread mix, milk, egg, melted butter, honey, and salt until just combined. Pour onto prepared baking sheet and spread into an even rectangle about 1/2-inch thick.
  3. Bake for 12-15 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool completely on baking sheet.
  4. Cut cooled cornbread into 1-inch cubes. Spread cubes back on baking sheet and bake for another 8-10 minutes until crispy on the outside but still soft in the center. Set aside.
  5. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned all over (6-8 minutes). Use a slotted spoon to transfer beef to slow cooker.
  6. Leave about 1 tablespoon of rendered fat in the skillet. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and tomato paste, cook for 1 minute until fragrant. Scrape up browned bits and pour onion mixture into slow cooker.
  7. To the slow cooker, add crushed tomatoes, kidney beans, black beans, fire-roasted diced tomatoes (with juices), beef broth, chili powder, cumin, smoked paprika, oregano, cocoa powder, and chipotle chili powder. Stir to combine. Season with salt and pepper.
  8. Cover and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, taste and adjust seasoning.
  9. Ladle hot chili into bowls. Top with cornbread croutons, shredded cheddar cheese, sour cream, fresh cilantro, and other desired toppings. Serve immediately.

Notes

For deeper flavor, toast spices in the skillet with onion and garlic for 30 seconds before adding tomato paste. Chili tastes even better the next day. Cornbread croutons can be made ahead and stored in an airtight container at room temperature for up to 3 days.

Nutrition

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

Find it online: https://shimmersnack.com/best-game-day-slow-cooker-chili-with-cornbread-croutons/