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Easy Slow Cooker Football Sunday Chili with Cornbread

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A hearty, hands-off chili made in the slow cooker with ground beef, beans, and a smoky-spiced tomato base, served with buttery cornbread. Perfect for game day or a cozy autumn meal.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (15-ounce) can tomato sauce
  • 1 (6-ounce) can tomato paste
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 cups beef broth, low-sodium
  • 1 tablespoon brown sugar
  • Salt and black pepper to taste
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/3 cup unsalted butter, melted and slightly cooled
  • 2 large eggs
  • 1/2 cup shredded cheddar cheese (optional)

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned. Transfer to a 6-quart slow cooker using a slotted spoon, leaving about 1 tablespoon of fat in the skillet.
  2. Sauté the aromatics: Reduce heat to medium. Add the diced onion to the skillet and cook for 3-4 minutes until soft. Add the minced garlic and cook for 1 minute more. Transfer to the slow cooker.
  3. Add spices and tomato paste: To the slow cooker, add chili powder, cumin, smoked paprika, oregano, cayenne (if using), and tomato paste. Stir to coat the meat and onions.
  4. Add remaining chili ingredients: Pour in diced tomatoes (with juices), tomato sauce, drained kidney beans, drained black beans, beef broth, and brown sugar. Stir well. Season with salt and pepper.
  5. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until thick and fragrant.
  6. Make the cornbread: About 30-40 minutes before serving, preheat oven to 400°F (200°C). Grease an 8×8-inch baking pan. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk buttermilk, melted butter, and eggs. Pour wet into dry and stir until just combined. Fold in cheddar cheese if using.
  7. Bake the cornbread: Pour batter into prepared pan. Bake for 20-25 minutes until golden and a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then cut into squares.
  8. Taste and adjust chili: Before serving, taste and adjust seasoning. Add more salt, cayenne, or hot sauce as desired. If too thick, add a splash of broth; if too thin, cook uncovered on high for 15-20 minutes.
  9. Serve: Ladle chili into bowls and serve with warm cornbread on the side or crumbled into the chili.

Notes

For best flavor, brown the meat and bloom the spices. Use low-sodium canned goods and adjust salt at the end. Chili improves when made a day ahead. Cornbread batter should not be overmixed.

Nutrition

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

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