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Easy Crockpot Football Chili with Cornbread Croutons

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A hearty, set-it-and-forget-it chili made in the slow cooker with ground beef, beans, and a secret touch of cocoa powder, topped with buttery, crispy cornbread croutons. Perfect for game day or any casual gathering.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cans (14.5 oz each) diced tomatoes with green chilies
  • 1 can (15 oz) tomato sauce
  • 2 tablespoons tomato paste
  • 1 cup beef broth, low-sodium
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (optional)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon unsweetened cocoa powder
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 4 cups cubed cornbread (day-old is ideal)
  • 4 tablespoons unsalted butter, melted
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook until browned, about 6 to 8 minutes. Leave about a tablespoon of fat for flavor. Drain excess fat if there’s more than 2 tablespoons.
  2. Sauté the aromatics: Push the beef to one side of the skillet. Add the diced onion to the empty space and cook for 2 minutes, until it starts to soften. Add the minced garlic and cook for 30 seconds, stirring constantly. Stir everything together.
  3. Transfer to the slow cooker: Spoon the beef and onion mixture into your crockpot.
  4. Deglaze the skillet: Pour ½ cup of the beef broth into the hot skillet. Scrape up the browned bits with your spatula. Pour this into the slow cooker.
  5. Add the remaining ingredients: To the slow cooker, add both cans of kidney beans, black beans, diced tomatoes with green chilies, tomato sauce, tomato paste, remaining beef broth, chili powder, cumin, smoked paprika, oregano, cayenne (if using), Worcestershire sauce, and cocoa powder. Stir well to combine.
  6. Season and stir: Add 1 teaspoon salt and ½ teaspoon black pepper. Give everything a good stir. Taste the liquid and adjust salt if needed.
  7. Cook low and slow: Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Low and slow is better for deeper flavor.
  8. Make the cornbread croutons: About 30 minutes before serving, preheat your oven to 375°F. Cut day-old cornbread into ¾-inch cubes (about 4 cups). In a mixing bowl, whisk together melted butter, garlic powder, smoked paprika, and salt. Add the cornbread cubes and toss gently until evenly coated.
  9. Bake the croutons: Spread the cubes in a single layer on a baking sheet. Bake for 12 to 15 minutes, stirring halfway through, until golden brown and crispy on the outside, still slightly soft in the center.
  10. Finish and serve: Taste the chili one last time and adjust seasonings. Ladle into bowls and top generously with cornbread croutons. Add shredded cheddar cheese, sour cream, or sliced jalapeños if desired.

Notes

For best flavor, brown the beef and don’t skip the cocoa powder—it deepens savory notes without tasting like chocolate. Store croutons separately from chili to keep them crispy. Chili can be frozen for up to 3 months; make fresh croutons when serving.

Nutrition

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

Find it online: https://novanosh.com/easy-crockpot-football-chili-with-cornbread-croutons/