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Best Easy Crockpot Chili Recipe for Football Sunday

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This hearty crockpot chili is perfect for game day, featuring ground beef, beans, and a secret touch of cinnamon, topped with crunchy cornbread croutons. It’s a set-it-and-forget-it recipe that fills your home with warm, spicy aromas and feeds a crowd.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced (about 2 cups)
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) diced tomatoes (fire-roasted preferred)
  • 1 can (15 oz) tomato sauce
  • 1 can (6 oz) tomato paste
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups beef broth (low-sodium)
  • 1 tablespoon brown sugar (optional)
  • 1 box (8.5 oz) cornbread mix (e.g., Jiffy)
  • 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
  • Shredded cheddar cheese (for topping)
  • Sour cream (for topping)
  • Fresh cilantro, chopped (for topping)
  • Green onions, sliced (for topping)
  • Pickled jalapeños (for topping)

Instructions

  1. Brown the ground beef in a large skillet over medium-high heat, breaking it up with a wooden spoon, until browned through (6-8 minutes).
  2. Add diced onion and bell pepper to the skillet; cook for 4-5 minutes until onion is translucent and pepper softened. Add minced garlic and cook 30 seconds until fragrant.
  3. Drain excess grease from the skillet, leaving about 1 tablespoon for flavor.
  4. Transfer the beef and vegetable mixture to a 6-quart or larger slow cooker.
  5. Add diced tomatoes (with juices), tomato sauce, and tomato paste to the slow cooker; stir until tomato paste is mostly incorporated.
  6. Add drained kidney beans, pinto beans, chili powder, cumin, smoked paprika, oregano, cinnamon, Worcestershire sauce, salt, pepper, and brown sugar (if using). Pour in beef broth and stir well to combine.
  7. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  8. About 30 minutes before serving, preheat oven to 400°F. Line a baking sheet with parchment paper.
  9. In a small bowl, mix cornbread mix, milk, egg, and 2 tablespoons melted butter until just combined. Pour batter onto prepared baking sheet and spread into an even rectangle about 1/2 inch thick.
  10. Bake for 12-15 minutes until golden and set. Let cool 5 minutes, then cut into small cubes (about 1/2 inch each).
  11. Toss cornbread cubes with remaining melted butter, garlic powder, dried parsley, and salt. Spread back on baking sheet in a single layer.
  12. Bake for another 8-10 minutes, flipping halfway, until golden and crispy.
  13. Taste chili and adjust seasoning (salt, heat) as needed. Let cook another 15-20 minutes on LOW.
  14. Ladle chili into bowls, top with cornbread croutons and desired toppings (cheese, sour cream, cilantro, green onions, jalapeños).

Notes

For deeper flavor, toast chili powder and cumin in the skillet for 30 seconds before adding liquid. Don’t skip browning the meat. Cornbread croutons are best fresh; store separately from chili. Chili thickens as it sits; add extra broth if needed. Leftovers keep in fridge for up to 4 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://novanosh.com/best-easy-crockpot-chili-recipe-for-football-sunday/