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Best Slow Cooker Football Sunday Chili with Easy Cornbread

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This hearty, deeply flavorful chili is made in the slow cooker with a quick stovetop sear for maximum depth. Paired with a buttery, slightly sweet cornbread, it’s the ultimate game day comfort food that’s easy to prepare and perfect for a crowd.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 tablespoon brown sugar
  • 1 cup beef broth (low-sodium)
  • Salt and black pepper to taste
  • 1 box (8.5 ounces) cornbread mix
  • 1/3 cup milk
  • 1 large egg
  • 1/4 cup melted butter, plus more for the pan
  • 1/4 cup honey
  • 1/2 cup corn kernels (fresh, frozen, or canned)

Instructions

  1. Brown the meat: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until well browned (6-8 minutes). Season with a pinch of salt and pepper.
  2. Sauté the aromatics: Add the diced onion to the skillet and cook for 3-4 minutes until soft. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the tomato paste and spices: Push the meat and onions to one side, add the tomato paste, and cook for 1 minute until darkened. Stir everything together, then add chili powder, cumin, smoked paprika, oregano, and cayenne (if using). Cook for 30 seconds to toast the spices.
  4. Transfer to the slow cooker: Pour the meat mixture into a 6-quart slow cooker. Add the fire-roasted diced tomatoes (with juices), tomato sauce, drained beans, brown sugar, and beef broth. Stir to combine.
  5. Cook low and slow: Cover and cook on low for 6-8 hours or high for 3-4 hours. Stir halfway through and adjust seasoning if needed.
  6. Make the cornbread: About 45 minutes before the chili is done, preheat oven to 400°F (200°C). Grease an 8×8 or 9×9 baking pan. In a bowl, combine cornbread mix, milk, egg, melted butter, and honey. Stir until just combined. Fold in corn kernels if using. Pour batter into the pan and bake for 18-22 minutes until golden and a toothpick comes out clean. Cool for 5 minutes before cutting.
  7. Finish the chili: Taste and adjust seasoning. If too thick, add more broth; if too thin, cook uncovered for 15-20 minutes.
  8. Serve: Ladle chili into bowls and top with desired garnishes (shredded cheddar, sour cream, avocado, jalapeños, cilantro). Serve with warm cornbread.

Notes

For best flavor, brown the meat and toast the spices. Chili improves overnight; make it a day ahead. For a vegetarian version, omit beef and add extra beans and mushrooms. Cornbread is best fresh but can be stored at room temperature for up to 2 days.

Nutrition

Keywords: slow cooker chili, football Sunday chili, game day chili, chili with cornbread, easy chili recipe, beef chili, comfort food

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