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Easy Slow Cooker Football Sunday Chili with Best Cornbread

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A hearty, deeply flavorful chili made in the slow cooker with ground beef, beans, and a smoky-spiced tomato base, served with a moist, golden cornbread. Perfect for game day or a cozy weekend meal.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon dried oregano
  • 1 can (15 ounces) fire-roasted 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 cup beef broth (low-sodium)
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1 cup yellow cornmeal (stone-ground)
  • 1 cup all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs (room temperature)
  • ⅓ cup unsalted butter, melted and cooled slightly (plus more for greasing)

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until no longer pink (6-8 minutes). Leave about 1 tablespoon of fat. Transfer beef to a 6-quart slow cooker.
  2. Sauté aromatics: In the same skillet, cook the diced onion over medium heat until soft and translucent (4-5 minutes). Add minced garlic and cook 30 seconds until fragrant. Scrape into the slow cooker.
  3. Add remaining chili ingredients: To the slow cooker, add chili powder, cumin, smoked paprika, cayenne (if using), oregano, fire-roasted tomatoes, tomato sauce, drained beans, beef broth, brown sugar, and tomato paste. Stir until well combined.
  4. Season and cook: Add 1 teaspoon salt and ½ teaspoon black pepper. Stir. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  5. Adjust seasoning: About 30 minutes before serving, taste and adjust salt, pepper, or heat level.
  6. Make the cornbread: About 30 minutes before chili is done, preheat oven to 400°F (200°C). Place a 9-inch cast iron skillet or 8×8-inch baking pan in the oven to heat.
  7. Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
  8. Mix wet ingredients: In a separate bowl, whisk together buttermilk, eggs, and melted butter.
  9. Combine: Pour wet ingredients into dry ingredients. Stir gently until just combined (a few lumps are fine).
  10. Bake: Carefully remove hot pan from oven. Grease with butter or oil. Pour batter into hot pan (it should sizzle). Bake for 18-22 minutes, until golden brown and a toothpick inserted in the center comes out clean.
  11. Cool slightly: Let cornbread cool in pan for 5-10 minutes before slicing. Serve warm with chili.

Notes

For a thicker chili, remove the lid for the last 30 minutes of cooking. If chili tastes flat or acidic, stir in a tiny pinch of baking soda. Cornbread is best eaten the day it’s made. Chili freezes well for up to 3 months.

Nutrition

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

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