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Game Day Crockpot Chili: Easy Chili with Crunchy Cornbread

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This hearty, slow-cooked chili is packed with ground beef, beans, and smoky spices, topped with buttery, crunchy cornbread croutons. Perfect for game day, potlucks, or cozy winter dinners.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 1 green bell pepper, diced
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (6 oz) tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 2 cups beef broth (low-sodium)
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1 cup yellow cornmeal (medium-grind)
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice, let sit 5 minutes)
  • 1 large egg
  • 1/4 cup unsalted butter, melted (plus extra for brushing)
  • 1 cup sharp cheddar cheese, shredded (optional)
  • 1 jalapeño, seeded and minced (optional)

Instructions

  1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned (6-8 minutes). Leave about 1 tablespoon of fat in the pan.
  2. Add the diced onion and green bell pepper to the skillet; cook for 4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Transfer the meat and vegetable mixture to a 6-quart or larger slow cooker.
  4. Add crushed tomatoes, diced tomatoes (with juices), tomato paste, drained kidney beans, black beans, chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, pepper, beef broth, Worcestershire sauce, and bay leaf. Stir well to combine.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir halfway through. Taste and adjust seasoning 30 minutes before serving. Remove bay leaf.
  6. About 1 hour before serving, preheat oven to 400°F (200°C). Grease a 9×13-inch baking pan.
  7. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk buttermilk, egg, and melted butter. Pour wet into dry and stir until just combined (lumps are fine). Fold in cheddar and jalapeño if using.
  8. Pour batter into prepared pan and spread evenly. Bake 18-22 minutes until golden and a toothpick inserted in center comes out clean. Cool in pan 10 minutes, then transfer to a cutting board.
  9. Cut cornbread into 1-inch cubes. Spread on a baking sheet in a single layer, brush with melted butter, and bake 8-10 minutes, flipping halfway, until golden and crispy.
  10. Ladle hot chili into bowls. Top with cornbread croutons and optional toppings (shredded cheese, sour cream, cilantro, diced red onion, pickled jalapeños, hot sauce). Serve immediately.

Notes

For deeper flavor, toast the spices (chili powder, cumin, smoked paprika) in the skillet with the cooked meat for 30 seconds before adding to the slow cooker. If chili is too liquidy, leave lid slightly ajar for the last hour. Cornbread croutons stay crispy for about 1 day in an airtight container at room temperature; re-crisp in a 350°F oven for 5 minutes if needed. Chili freezes well for up to 3 months.

Nutrition

Keywords: game day chili, crockpot chili, chili with cornbread croutons, easy chili recipe, slow cooker chili, football party food

Find it online: https://zoeplate.com/game-day-crockpot-chili-easy-chili-with-crunchy-cornbread/