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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 rich blend of spices, served with a moist, slightly sweet cornbread that soaks up every last drop.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced (or 1 tablespoon pre-minced garlic)
  • 2 cans (15 ounces each) diced tomatoes (fire-roasted preferred)
  • 1 can (15 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 2 cans (15 ounces each) 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 (adjust to taste)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 cup beef broth (low-sodium preferred)
  • 2 tablespoons olive oil
  • 1 cup yellow cornmeal (stone-ground preferred)
  • 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 frozen corn kernels, thawed (optional)

Instructions

  1. Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned all over, about 8-10 minutes. Drain excess fat if desired, leaving a tablespoon or two. Season with a pinch of salt and pepper.
  2. Sauté aromatics: Add diced onion to the skillet with the beef and cook for 3-4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
  3. Build chili base: Transfer beef and onion mixture to a 6-quart slow cooker. Add diced tomatoes (with juices), tomato sauce, tomato paste, drained beans, chili powder, cumin, smoked paprika, oregano, cayenne, salt, pepper, and beef broth. Stir until well combined.
  4. Slow cook: Cover and cook on low for 6-8 hours or high for 3-4 hours. Stir occasionally if possible. Chili is ready when thick and fragrant.
  5. Make cornbread: About 30 minutes before serving, preheat oven to 400°F (200°C). Grease an 8×8-inch or 9-inch round baking dish. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk buttermilk, vegetable oil, and eggs until smooth. Pour wet into dry and stir until just combined (do not overmix). Fold in thawed corn if using.
  6. Bake cornbread: Pour batter into prepared dish and spread evenly. Bake for 18-22 minutes until golden and a toothpick inserted in center comes out clean. Cool in pan for 5 minutes before slicing.
  7. Serve: Ladle chili into bowls and top with a slice of cornbread. Add desired toppings such as shredded cheddar, sour cream, diced avocado, fresh cilantro, or sliced jalapeños.

Notes

For deeper flavor, toast the spices (chili powder, cumin, smoked paprika) in the skillet with the onions and garlic for 30 seconds. Let chili rest on warm for 30 minutes before serving for best texture. Chili improves overnight; make ahead for deeper flavor. For a leaner version, use ground turkey or chicken. For gluten-free cornbread, substitute all-purpose flour with a 1:1 gluten-free blend.

Nutrition

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

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