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Perfect Slow Cooker Football Sunday Chili with Cornbread

slow cooker football sunday chili with cornbread - featured image
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A hearty, slow-cooked chili with bold, layered flavors, perfect for game day. Paired with a tender, buttery cornbread that’s made for dunking.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 large green bell pepper, diced
  • 2 cans (15 ounces each) 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 tomato paste
  • 1 cup beef broth, low-sodium
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 tablespoon Worcestershire sauce
  • 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 vegetable oil or melted butter
  • 2 large eggs
  • 1 cup corn kernels (fresh, frozen, or canned, optional)

Instructions

  1. Brown the meat: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned all over (6-8 minutes). Drain excess fat, leaving about 1 tablespoon in the pan.
  2. Sauté the aromatics: In the same skillet, add the diced onion and bell pepper. Cook over medium heat for about 4 minutes until the onion is translucent and peppers have softened. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Build the base: Add the tomato paste to the skillet and stir for 1 minute. Then add chili powder, cumin, smoked paprika, oregano, and cayenne (if using). Stir for 30 seconds until fragrant.
  4. Combine in the slow cooker: Transfer the browned meat and vegetable-spice mixture to the slow cooker. Add the fire-roasted diced tomatoes (with juices), tomato sauce, drained beans, Worcestershire sauce, and beef broth. Stir to combine. Season with salt and pepper.
  5. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  6. Make the cornbread: About 30 minutes before serving, preheat oven to 400°F (200°C). Grease an 8-inch or 9-inch square baking pan. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together buttermilk, oil (or melted butter), and eggs. Pour wet into dry and 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 in pan for 5 minutes befor…
  7. Taste and adjust: Before serving, taste the chili and adjust seasoning with salt, sugar, or hot sauce as needed.
  8. Serve: Ladle chili into bowls. Top with shredded cheddar cheese, sour cream, and jalapeños if desired. Serve with warm cornbread on the side or crumbled into the chili.

Notes

Do not skip browning the meat and sautéing the aromatics—this builds deep flavor. For a thicker chili, mash some beans against the side of the slow cooker or remove the lid for the last 30 minutes. Cornbread is best served fresh within an hour of baking. Leftover chili keeps in the refrigerator for up to 5 days and freezes well for up to 3 months.

Nutrition

Keywords: slow cooker chili, football Sunday chili, chili with cornbread, game day chili, hearty chili, comfort food

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