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Easy Slow Cooker Football Sunday Chili with Cornbread

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This hearty chili is made in a slow cooker with browned ground beef, fire-roasted tomatoes, and a blend of spices, served with a sweet and buttery cornbread. It’s the perfect game-day meal that tastes like it simmered all day but requires minimal effort.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced (about 2 cups)
  • 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 teaspoon dried oregano
  • 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) pinto beans, drained and rinsed
  • 2 cups low-sodium beef broth
  • 1 tablespoon brown sugar
  • Salt and black pepper, to taste
  • 1 cup yellow cornmeal (stone-ground)
  • 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 shredded cheddar cheese (optional)

Instructions

  1. Brown the beef: Heat a cast-iron skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned all over (6-8 minutes). Transfer beef to slow cooker, leaving 1 tablespoon drippings in skillet.
  2. Sauté aromatics: Reduce heat to medium. Add onion and bell pepper to skillet; cook until onion is translucent (about 4 minutes). Add garlic and cook 30 seconds until fragrant.
  3. Toast spices: Stir in chili powder, cumin, smoked paprika, cayenne (if using), and oregano. Cook 1 minute, stirring constantly. Add a splash of beef broth if pan is dry.
  4. Deglaze pan: Pour 1/2 cup beef broth into skillet and scrape up browned bits. Let bubble 30 seconds, then pour entire mixture into slow cooker.
  5. Add remaining ingredients: Add fire-roasted tomatoes, tomato sauce, kidney beans, pinto beans, remaining beef broth, and brown sugar to slow cooker. Stir to combine. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
  6. Slow cook: Cover and cook on low for 6-8 hours or high for 3-4 hours. Stir halfway through and adjust seasoning.
  7. Make cornbread (last 30 minutes): Preheat oven to 400°F (200°C). In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk buttermilk, oil, and eggs. Combine wet and dry ingredients; fold in cheese if using. Pour batter into a hot cast-iron skillet or 8×8 baking dish. Bake 18-22 minutes until golden and toothpick comes out clean.
  8. Serve: Ladle chili into bowls. Top with garnishes like shredded cheddar, sour cream, diced red onion, or cilantro. Serve with cornbread wedges.

Notes

Do not skip browning the beef and toasting the spices—this builds deep flavor. For a thicker chili, remove the lid for the last 30-60 minutes of cooking. Leftovers taste even better the next day. Cornbread is best fresh but can be reheated in a 350°F oven for 5 minutes.

Nutrition

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

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