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Game Day Slow Cooker Chili with Easy Cornbread Croutons

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A rich, smoky, and thick slow cooker chili with a secret ingredient (cocoa powder) and crunchy cornbread croutons. Perfect for game day, potlucks, or any chilly evening.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder (preferably Gebhardt)
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon dried oregano
  • 1 tablespoon tomato paste
  • 1 can (15 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon unsweetened cocoa powder
  • 1 tablespoon brown sugar
  • Salt and black pepper to taste
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for slurry)
  • 2 cups crumbled cornbread (day-old preferred)
  • 2 tablespoons melted butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Pinch of salt
  • Shredded sharp cheddar cheese (for topping)
  • Sour cream (for topping)
  • Fresh cilantro, chopped (for topping)
  • Pickled jalapeños (for topping)
  • Diced red onion (for topping)

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and no longer pink (6-8 minutes). Leave about 1 tablespoon of fat in the pan. Transfer beef to a 6-quart slow cooker using a slotted spoon.
  2. Sauté the aromatics: In the same skillet, add diced onion and bell pepper. Cook for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Scrape into the slow cooker.
  3. Toast the spices: Reduce heat to medium-low. Add chili powder, cumin, smoked paprika, cayenne (if using), and oregano. Stir constantly for 45 seconds until fragrant. Add tomato paste and stir for 30 seconds.
  4. Deglaze the pan: Pour about 1/2 cup of beef broth into the skillet and scrape up browned bits. Pour into the slow cooker.
  5. Layer remaining ingredients: Add fire-roasted diced tomatoes (undrained), tomato sauce, drained beans, remaining beef broth, Worcestershire sauce, cocoa powder, and brown sugar. Stir gently to combine. Do not add cornstarch slurry yet.
  6. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  7. Thicken at the end: About 20 minutes before serving, stir in the cornstarch slurry. Cook uncovered on high for 20 minutes, stirring occasionally, until thickened. Season with salt and pepper to taste.
  8. Make cornbread croutons: Preheat oven to 375°F. Crumble cornbread into uneven pieces on a parchment-lined baking sheet. Drizzle with melted butter and sprinkle with garlic powder, smoked paprika, and salt. Toss gently. Bake for 8-10 minutes, stirring halfway, until golden and crisp. Let cool on baking sheet.
  9. Serve: Ladle chili into bowls and top with cornbread croutons, shredded cheddar, sour cream, cilantro, pickled jalapeños, and diced red onion as desired.

Notes

Do not skip browning the meat and toasting the spices for best flavor. Add cornstarch slurry at the end to avoid a chalky texture. Let chili rest for 10 minutes before serving. Leftovers keep for up to 5 days in the refrigerator or 3 months in the freezer. Cornbread croutons are best fresh but can be stored for 2 days and re-crisped in a 300°F oven.

Nutrition

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

Find it online: https://sizzlesprout.com/game-day-slow-cooker-chili-with-easy-cornbread-croutons/