Best Easy Crockpot Chili Recipe for Football Sunday

I was standing in the frozen food aisle last Saturday, staring at a bag of pre-shredded cheddar like it held the secrets to the universe. The thing is, I wasn’t even there for cheese. I was there for ice cream — the good stuff, the kind you hide behind the frozen peas so no one knows you bought it. But there I was, completely derailed by a memory that hit me out of nowhere: the smell of chili simmering in a crockpot, the sound of a football game playing just a little too loud in the background, and the unmistakable crunch of cornbread croutons crumbling into a steaming bowl. I was maybe twelve years old, standing in my neighbor Mrs. Kowalski’s kitchen on a gray November Sunday, and she was handing me a spoon.

Mrs. Kowalski didn’t have kids of her own, but she had the best chili recipe in the entire neighborhood. She also had this weird thing about cornbread — she never served it as a side. She baked it, cubed it, tossed it in butter and herbs, and roasted it until it was golden and crunchy. Then she piled those little croutons right on top of the chili. I remember thinking it was the most genius thing I’d ever seen. I also remember spilling half my bowl on her white linoleum floor because I was trying to watch the game and eat at the same time. She just laughed, handed me a paper towel, and said, “That’s how you know it’s good, kid.”

Honestly, I haven’t thought about Mrs. Kowalski in years. But standing there in that grocery store, staring at cheese I didn’t need, I knew I had to make that chili. Not just any chili — her chili. The kind that fills your whole house with that warm, spicy, meaty smell that says “football is on and everything is right with the world.” The kind you can toss in the crockpot at noon and forget about until halftime. The kind that absolutely, positively needs cornbread croutons on top. Maybe you’ve had chili before. Maybe you’ve even had cornbread with chili. But let me tell you — you haven’t had this combination until you’ve tried it the way Mrs. K did. And honestly? I’m still making it that way, all these years later. It’s just too good not to share.

Why You’ll Love This Recipe

Let’s be real for a second. There are a million chili recipes out there, and I’ve probably tried half of them. Some are too watery. Some are too spicy without having any actual flavor. Some take all day and require seventeen pots and a culinary degree. This one? This one is the Goldilocks of chili — it’s just right. And the cornbread croutons? That’s the part that makes people stop mid-bite and ask, “Wait, what is this?”

• Set It and Forget It: This is a true crockpot recipe. You brown the meat, toss everything in, and walk away. The slow cooker does all the heavy lifting while you watch the pre-game show, nap on the couch, or argue about fantasy football picks.
• Simple Ingredients: Nothing fancy here. Ground beef, canned tomatoes, beans, chili powder, and a few pantry staples. You probably already have most of this stuff in your kitchen right now.
• Perfect for Game Day: This chili was literally made for football Sunday. It feeds a crowd, it’s easy to serve, and it keeps warm in the crockpot for hours so people can graze whenever they want.
• The Crouton Factor: Those cornbread croutons are not optional. I mean, technically they are, but don’t skip them. They add this incredible crunchy, buttery, slightly sweet contrast to the rich, savory chili. It’s a texture thing, and it’s everything.
• Crowd-Pleaser: I’ve served this at parties, potlucks, and family dinners. Kids love it. Adults love it. Even my picky uncle who “doesn’t do beans” went back for seconds.

What makes this recipe different from the dozens of other chili recipes out there? It’s the little details. I use a splash of Worcestershire sauce and a pinch of cinnamon — sounds weird, I know, but trust me. The cinnamon adds this warmth that you can’t quite identify, but you’d miss it if it were gone. And the cornbread croutons? That’s not just a garnish. It’s a whole mood. This isn’t just another chili recipe. It’s the one you’ll come back to season after season, game after game. It’s comfort food at its absolute finest, and it makes football Sunday feel like an event.

What Ingredients You Will Need

This recipe keeps things simple without skimping on flavor. Most of these ingredients are pantry staples, and the ones that aren’t are easy to find at any grocery store. Here’s what you’ll need to make this chili and those magical cornbread croutons.

For the Chili

• 2 pounds ground beef (80/20 works best — the fat adds flavor, and you’ll drain most of it anyway)
• 1 large yellow onion, diced (about 2 cups)
• 1 green bell pepper, diced (adds a subtle sweetness and color)
• 4 cloves garlic, minced (fresh is best, but jarred works in a pinch)
• 2 cans (15 oz each) diced tomatoes (I like fire-roasted for extra depth)
• 1 can (15 oz) tomato sauce
• 1 can (6 oz) tomato paste
• 2 cans (15 oz each) kidney beans, drained and rinsed (dark red for color, light red for creaminess — either works)
• 1 can (15 oz) pinto beans, drained and rinsed
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika (regular paprika works too, but smoked adds a subtle campfire note)
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon (trust me on this one)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt (plus more to taste)
• 1/2 teaspoon black pepper
• 2 cups beef broth (low-sodium is best so you can control the salt)
• 1 tablespoon brown sugar (optional — helps balance the acidity of the tomatoes)

For the Cornbread Croutons

• 1 box (8.5 oz) cornbread mix (I prefer Jiffy for that classic sweet cornbread flavor, but any brand works)
• 1/3 cup milk
• 1 large egg
• 2 tablespoons melted butter (plus extra for brushing)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley
• 1/4 teaspoon salt

For Topping (Optional but Recommended)

• Shredded cheddar cheese
• Sour cream
• Fresh cilantro, chopped
• Green onions, sliced
• Pickled jalapeños

A quick note on the beans: I use a mix of kidney and pinto beans because I like the variety in texture and color. If you’re a chili purist who believes beans don’t belong in chili, feel free to leave them out. The recipe will still be fantastic. And if you’re looking for a shortcut, you can absolutely use pre-shredded cheese for the topping. I won’t judge. I’ve done it plenty of times.

Equipment Needed

You don’t need a fancy kitchen to make this recipe. Here’s what you’ll need:

• A 6-quart or larger slow cooker (crockpot). This is non-negotiable — you need enough room for all that chili goodness. If your slow cooker is smaller, just halve the recipe.
• A large skillet or Dutch oven for browning the meat and sautéing the veggies. A cast-iron skillet works beautifully here.
• A sharp knife and cutting board for dicing the onion and bell pepper.
• Measuring cups and spoons — because eyeballing chili powder can get dangerous fast.
• A wooden spoon or spatula for stirring.
• A baking sheet for making the cornbread croutons.
• Parchment paper (optional but makes cleanup a breeze).
• A small bowl for mixing the cornbread batter.

If you don’t have a slow cooker, you can make this chili on the stovetop. Just use a large pot, bring everything to a boil, then reduce to a simmer and cook for about 45 minutes to an hour. The flavors won’t be quite as deep, but it’ll still be delicious. And if you don’t have a baking sheet, a 9×13 baking dish works fine for the croutons — just spread them out in a single layer.

Preparation Method

Alright, let’s get cooking. This recipe has a few steps, but I promise it’s all easy. Here’s how to make the best football Sunday chili of your life.

1. Brown the ground beef. Heat your large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it’s browned all the way through — about 6 to 8 minutes. Don’t drain the fat yet. You want those brown bits on the bottom of the pan. That’s flavor, baby.
2. Sauté the aromatics. Add the diced onion and bell pepper to the skillet with the beef. Cook for about 4 to 5 minutes, stirring occasionally, until the onion is translucent and the pepper has softened. Add the minced garlic and cook for another 30 seconds until it’s fragrant. Your kitchen should smell amazing right about now.
3. Drain the fat. Carefully drain off the excess grease from the skillet. I usually tilt the pan and spoon it out, but you can also dump it into a heat-safe bowl. Leave about a tablespoon of fat in the pan for flavor.
4. Transfer to the slow cooker. Dump the beef and veggie mixture into your crockpot. Don’t worry about scraping the pan perfectly — those little browned bits will add flavor to the chili.
5. Add the canned goods. Add the diced tomatoes (with their juices), tomato sauce, and tomato paste to the slow cooker. Stir everything together until the tomato paste is mostly incorporated. It’ll look a little chunky — that’s fine.
6. Add the beans and seasonings. Add the drained kidney beans, pinto beans, chili powder, cumin, smoked paprika, oregano, cinnamon, Worcestershire sauce, salt, pepper, and brown sugar (if using). Pour in the beef broth and give everything a really good stir. Make sure the spices are evenly distributed.
7. Cook low and slow. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The longer it cooks, the more the flavors meld together. I prefer LOW for at least 7 hours — it makes a difference.
8. Make the cornbread croutons (about 30 minutes before serving). Preheat your oven to 400°F. Line a baking sheet with parchment paper. In a small bowl, mix the cornbread mix, milk, egg, and 2 tablespoons melted butter until just combined. Don’t overmix — a few lumps are fine. Pour the batter onto the prepared baking sheet and spread it into an even rectangle, about 1/2 inch thick. Bake for 12 to 15 minutes, until golden and set. Let it cool for 5 minutes, then cut it into small cubes (about 1/2 inch each).
9. Toast the croutons. Toss the cornbread cubes with the remaining melted butter, garlic powder, dried parsley, and salt. Spread them back on the baking sheet in a single layer. Bake for another 8 to 10 minutes, flipping halfway through, until they’re golden and crispy. Keep an eye on them — they burn fast.
10. Finish the chili. Taste the chili and adjust the seasoning. Need more salt? Add it. Want more heat? Throw in some cayenne or hot sauce. Let it cook for another 15 to 20 minutes on LOW so the flavors settle.
11. Serve and enjoy. Ladle the chili into bowls, pile on those cornbread croutons, and add your favorite toppings. Shredded cheese, sour cream, cilantro — go wild.

A few sensory cues to watch for: When the chili is ready, it should be thick enough to coat the back of a spoon but still have some liquid. If it’s too thin, leave the lid off for the last 30 minutes of cooking to let some of the liquid evaporate. If it’s too thick, stir in a little extra beef broth. The croutons should be golden brown and crunchy — they’ll soften slightly when you add them to the chili, but they should still have a nice bite.

Cooking Tips & Techniques

I’ve made this chili probably two dozen times, and I’ve learned a few things along the way. Here are my best tips to make sure yours turns out perfect every time.

Don’t skip browning the meat. I know it’s tempting to just dump raw ground beef into the slow cooker and call it a day. Don’t do it. Browning the meat first adds a depth of flavor that you just can’t get any other way. Those brown bits on the bottom of the pan are pure gold. I learned this the hard way after making a batch of chili that tasted like boiled meat. Never again.

Toast your spices. If you want to take this chili to the next level, toast your chili powder and cumin in the skillet for about 30 seconds before adding the liquid. Just push the beef and veggies to the side, add the spices to the empty spot, and let them sizzle for a few seconds. It wakes them up and makes them more aromatic. I forgot to do this once and the chili was still good, but it was missing that little something.

Layer your ingredients. When adding everything to the slow cooker, put the tomato paste on top of the other ingredients and stir it in last. Tomato paste can burn if it sits directly on the bottom of the crockpot for too long. I found this out when I scraped a burnt layer off the bottom of my slow cooker. Not fun.

Don’t over-stir. Once everything is in the pot and stirred, leave it alone. Every time you open the lid, you let out heat and steam, which means your chili will take longer to cook. Resist the urge to peek. I know it’s hard. I peek too. But try not to.

Make the croutons fresh. Cornbread croutons are best the day you make them. They’ll stay crispy for about 24 hours in an airtight container, but they’re really at their peak right out of the oven. If you’re making this for a party, bake them while the chili is finishing up. Your guests will thank you.

Variations & Adaptations

One of the best things about chili is how customizable it is. Here are a few ways to make this recipe your own.

Turkey Chili: Swap the ground beef for ground turkey or chicken. Use 93% lean turkey to keep it from drying out. Add an extra tablespoon of olive oil when browning to compensate for the lower fat content. It’s a little lighter but still packed with flavor.

Vegetarian Chili: Skip the meat entirely and double the beans. Use three cans of beans instead of two — try black beans, chickpeas, or even lentils. Add an extra bell pepper and a diced zucchini for more texture. Use vegetable broth instead of beef broth. I made this version for my vegetarian sister-in-law and she asked for the recipe. That’s a win.

Spicy Chili: If you like heat, add a diced jalapeño (seeds and all) when you sauté the onion and pepper. Throw in a teaspoon of cayenne pepper or a chopped chipotle pepper in adobo sauce. I once added a whole habanero to a batch and regretted it immediately. Start small and taste as you go.

White Chicken Chili: This is a completely different vibe, but it’s amazing. Use shredded rotisserie chicken instead of ground beef. Swap the tomato products for a can of green chiles and a can of white beans. Use chicken broth and add a splash of heavy cream at the end. Totally different, totally delicious.

Slow Cooker vs. Stovetop: I’ve already mentioned this, but if you’re short on time, stovetop chili is totally doable. Just simmer everything for 45 minutes to an hour. The flavors won’t be as deep, but it’ll still hit the spot. If you’re using an Instant Pot, sauté the meat and veggies right in the pot, then pressure cook on HIGH for 15 minutes with a natural release.

Gluten-Free: This recipe is naturally gluten-free as long as you use a gluten-free cornbread mix for the croutons. Check your Worcestershire sauce too — some brands contain gluten. Most are fine, but it’s worth a look.

Serving & Storage Suggestions

This chili is incredibly versatile when it comes to serving. Here’s how to make the most of it.

Serving temperature: Serve the chili piping hot, straight from the slow cooker. The cornbread croutons should be added right before serving so they stay crunchy. If you’re serving a crowd, set up a chili bar with all the toppings and let everyone customize their own bowl. It’s always a hit.

What to serve with it: This chili is a meal on its own, but it pairs beautifully with a simple side salad, some crusty bread, or extra cornbread on the side. If you’re really going all out for game day, serve it with loaded nachos or a big tray of wings. For drinks, a cold beer is the obvious choice, but a spicy Bloody Mary or even a classic Coke works too.

Storing leftovers: Chili actually gets better after a day or two in the fridge. The flavors continue to meld and deepen. Store it in an airtight container in the refrigerator for up to 4 days. The cornbread croutons should be stored separately in an airtight container at room temperature. They’ll stay crispy for about a day.

Freezing: Chili freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers or zip-top bags. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave. The croutons don’t freeze well, so make a fresh batch when you’re ready to serve.

Reheating: Reheat chili on the stovetop over medium-low heat, stirring occasionally. Add a splash of beef broth or water if it’s too thick. In the microwave, heat in 30-second bursts, stirring between each, until hot. The croutons should be added fresh — don’t microwave them or they’ll get soggy.

Flavor development: Here’s a little secret — this chili is even better the next day. The spices have more time to mingle, the beans soak up all that tomato goodness, and the whole thing just gets more cohesive. I’ve been known to make it a day ahead on purpose. Don’t tell anyone.

Nutritional Information & Benefits

I’m not a nutritionist, and I don’t pretend to be one. But I can give you a rough idea of what’s in a bowl of this chili. These numbers are estimates and will vary based on your specific ingredients and serving sizes.

Nutrient	Per Serving (approx. 1.5 cups chili + croutons)
Calories	480-520
Protein	32g
Carbohydrates	45g
Fiber	12g
Fat	18g
Saturated Fat	7g
Sodium	1100mg

This chili is packed with protein from the beef and beans, which keeps you full and satisfied. The beans are also a great source of fiber, which is good for digestion and heart health. The tomatoes provide vitamin C and lycopene, an antioxidant that’s been linked to reduced risk of certain cancers. And the spices — chili powder, cumin, cinnamon — all have anti-inflammatory properties. So yeah, it’s comfort food that’s actually pretty good for you.

Dietary considerations: This recipe contains gluten (from the cornbread croutons) and dairy (from the butter and optional toppings). To make it gluten-free, use a gluten-free cornbread mix. To make it dairy-free, use dairy-free butter and skip the cheese and sour cream toppings. The chili itself is naturally dairy-free and gluten-free.

Potential allergens: This recipe contains wheat/gluten (cornbread mix) and dairy (butter). It does not contain nuts, eggs (the egg is in the cornbread, but it’s baked), or soy. Always check your ingredient labels to be sure.

From my own wellness perspective, I love that this chili is so balanced. It’s hearty enough to be a meal on its own, but it’s not so heavy that you feel like you need a nap afterward. Well, okay, maybe a little nap. But that’s the football Sunday spirit, right?

Conclusion

So there you have it. My take on the perfect crockpot football Sunday chili, complete with those ridiculous, wonderful, absolutely necessary cornbread croutons. This is the recipe I turn to when the weather gets cold, when the game is on, and when I just need something warm and comforting that feels like a hug in a bowl. It’s the recipe that reminds me of Mrs. Kowalski and her white linoleum floor and the way she never seemed to mind when I made a mess. It’s the recipe I’ve made for friends, for family, and for myself on a quiet Sunday when the only thing on the schedule is a good movie and a nap.

I really hope you give this one a try. Don’t be afraid to tweak it — add more spice, swap the beans, throw in some extra veggies. Make it your own. That’s what cooking is all about. And if you do make it, I’d love to hear about it. Leave a comment below and tell me how it turned out. Did you add something crazy? Did your family love it? Did you spill it on the floor? It happens. Just grab a paper towel and keep going.

Until next time, happy cooking — and go team.

Frequently Asked Questions

Can I use a different type of meat in this chili?

Absolutely. Ground turkey, ground chicken, or even ground pork work great. Just adjust the cooking time slightly — leaner meats cook faster and can dry out if overcooked. I’ve also made this with shredded brisket, and let me tell you, that was a game-changer.

How can I make this chili less spicy?

Easy — just reduce the chili powder and skip the cayenne or hot sauce. The recipe as written is pretty mild, but if you’re sensitive to heat, start with 1 tablespoon of chili powder and add more to taste. You can also use sweet paprika instead of smoked paprika for a milder flavor.

Can I make the cornbread croutons ahead of time?

You can, but they’re best fresh. If you need to make them ahead, store them in an airtight container at room temperature for up to 24 hours. They’ll lose a little bit of crunch, but they’ll still be delicious. Just don’t refrigerate them — that makes them go soft.

How do I thicken my chili if it’s too watery?

There are a few tricks. First, leave the lid off the slow cooker for the last 30 minutes to let some liquid evaporate. You can also mash some of the beans against the side of the pot — the starch will help thicken things up. Or mix a tablespoon of cornstarch with two tablespoons of cold water and stir it in. Let it cook for another 10 minutes and you’ll see a difference.

Can I double this recipe for a big crowd?

Yes, but you’ll need a larger slow cooker — at least 8 quarts. You can also make it in two separate slow cookers if you have them. Just be careful not to overfill the pot; leave at least an inch of space at the top so the chili can bubble without spilling over. Trust me, cleaning chili off your counter is not fun.

Print