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Game Day Crockpot Chili with Crunchy Cornbread Croutons

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This hearty, slow-cooked chili is packed with bold, layered flavors from a blend of spices and a secret touch of cocoa powder. Topped with crunchy cornbread croutons, it’s the ultimate crowd-pleasing meal for game day or any cozy gathering.

Ingredients

Scale
  • 2 pounds ground beef (80/20 works best for flavor; drain excess fat if needed)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 (15-ounce) can diced tomatoes (fire-roasted if you can find them)
  • 1 (15-ounce) can tomato sauce
  • 1 (6-ounce) can tomato paste
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 cup beef broth (low-sodium)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cocoa powder
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil (for browning)
  • 3 cups day-old cornbread, cut into 1-inch cubes (store-bought or homemade)
  • 2 tablespoons melted butter (or olive oil for dairy-free)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Pinch of salt
  • Shredded cheddar cheese (for topping, optional)
  • Sour cream (for topping, optional)
  • Fresh cilantro, chopped (for topping, optional)
  • Diced jalapeños (for topping, optional)
  • Lime wedges (for serving, optional)

Instructions

  1. Brown the beef. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned all over — about 6 to 8 minutes. Don’t drain all the fat; leave about a tablespoon for flavor. Transfer the beef to your slow cooker.
  2. Sauté the aromatics. In the same skillet, add the diced onion and cook for 3 to 4 minutes until it starts to soften. Add the minced garlic and cook for another 30 seconds until fragrant. Scrape everything into the slow cooker.
  3. Build the base. Add the diced tomatoes, tomato sauce, tomato paste, drained beans, and beef broth to the slow cooker. Stir everything together until the tomato paste is mostly incorporated.
  4. Season it right. Add the chili powder, cumin, smoked paprika, oregano, cocoa powder, cayenne (if using), and a generous pinch of salt and pepper. Stir well to combine. This is where you want to taste and adjust — I usually add a little more salt at this stage.
  5. Low and slow. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The longer it goes, the deeper the flavor gets. About 30 minutes before serving, give it a good stir and taste again. Adjust any seasonings — sometimes it needs another pinch of salt or a little more cumin.
  6. Make the cornbread croutons. About 20 minutes before serving, preheat your oven to 375°F. Spread the cornbread cubes on a parchment-lined baking sheet. Drizzle with melted butter and sprinkle with garlic powder, smoked paprika, and salt. Toss gently to coat. Bake for 10 to 12 minutes, flipping halfway, until they’re golden and crunchy on the outside but still a little soft in the center.
  7. Serve it up. Ladle the chili into bowls and top with a generous handful of cornbread croutons. Add your favorite toppings — cheese, sour cream, cilantro, whatever you like. Serve immediately while the croutons are still crunchy.

Notes

Don’t add the croutons too early; they’ll get soggy. Keep them in a separate bowl and let everyone top their own bowl. For thicker chili, mash about half a can of beans before adding. Chili tastes even better the next day.

Nutrition

Keywords: game day chili, crockpot chili, chili with cornbread croutons, slow cooker chili, beef chili, easy chili recipe, crowd-pleasing chili

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