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Easy Slow Cooker Football Sunday Chili with Cornbread

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A hearty, hands-off chili that simmers in the slow cooker while you enjoy the game, served with buttery cornbread. This dump-and-forget recipe is perfect for game day and packed with deep, smoky flavor.

Ingredients

Scale
  • 2 pounds ground beef (85/15)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (15 ounces) 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
  • 1 cup beef broth (low-sodium)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 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 melted butter (unsalted)
  • 1 large egg
  • 1 cup corn kernels (frozen or canned, drained, optional)

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add ground beef and break apart with a wooden spoon. Let sear for 1-2 minutes, then stir and cook until no pink remains, about 6-8 minutes. Leave about 1 tablespoon of fat in the pan. Transfer beef to slow cooker.
  2. Sauté aromatics: In the same skillet, add diced onion and cook 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Scrape up browned bits from pan bottom. Transfer to slow cooker.
  3. Add spices: Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper over beef and onions. Stir to coat evenly.
  4. Add liquids and tomatoes: Pour in fire-roasted diced tomatoes (with juices), tomato sauce, beef broth, and Worcestershire sauce. Add tomato paste and stir until dissolved.
  5. Add beans: Gently stir in drained kidney beans and black beans. Do not overmix.
  6. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir once or twice if possible.
  7. Make cornbread: About 30 minutes before serving, preheat oven to 400°F (200°C). Grease an 8×8-inch pan or cast-iron skillet. In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk buttermilk, melted butter, and egg. Pour wet into dry and stir until just combined (lumps are okay). Fold in corn kernels if using. Pour batter into pan and bake 18-22 minutes until a toothpick comes out clean.
  8. Finish chili: Taste and adjust salt, pepper, or heat. If too thick, add a splash of broth. If too thin, cook uncovered 15-20 minutes.
  9. Serve: Ladle chili into bowls. Cut cornbread into squares and serve alongside or crumbled on top. Add desired toppings.

Notes

Brown the beef first for deeper flavor. Layer spices by toasting them in the skillet. Drain and rinse canned beans. Cook on low for best flavor. Chili tastes even better the next day. Do not overmix cornbread batter.

Nutrition

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

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