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Best Slow Cooker Football Chili with Easy Cornbread

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A hearty, slow-cooked beef chili with a deep warmth that settles in your chest like a blanket. Paired with a sweet, crumbly cornbread that soaks up all the spicy, beefy goodness, this is the ultimate game day comfort food.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (15 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef broth
  • 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
  • 1 large egg
  • 1/4 cup honey

Instructions

  1. Brown the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all over, about 8 to 10 minutes. Leave about a tablespoon of fat in the pan.
  2. Sauté the Aromatics: Add the diced onion and bell pepper to the skillet with the beef. Cook for 5 to 6 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another minute until fragrant. Deglaze with a splash of beef broth if needed.
  3. Bloom the Spices: Sprinkle the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper over the beef mixture. Stir well and cook for 1 to 2 minutes.
  4. Combine in the Slow Cooker: Transfer the beef and vegetable mixture to a 6-quart slow cooker. Add the crushed tomatoes, diced tomatoes, tomato sauce, drained kidney beans, drained pinto beans, brown sugar, Worcestershire sauce, and beef broth. Stir until well combined.
  5. Slow Cook: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Stir once or twice if possible.
  6. Make the Cornbread: About 30 minutes before the chili is done, preheat oven to 400°F (200°C). Grease an 8×8-inch baking pan or cast-iron skillet. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together buttermilk, melted butter, egg, and honey. Pour wet into dry and stir until just combined. Pour batter into prepared pan and bake for 18 to 22 minutes, until golden and a toothpick comes out clean. Cool in pan for 5 minutes.
  7. Final Adjustments: Taste the chili and adjust seasoning. If too thin, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into chili; cook on high for 15 more minutes.
  8. Serve: Ladle chili into bowls and top with desired garnishes. Serve with warm cornbread.

Notes

Chili is better the next day. For a milder chili, omit cayenne. For a spicier chili, add extra chili powder or diced jalapeño. Cornbread can be made up to 2 days ahead and reheated.

Nutrition

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

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