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Ultimate Slow Cooker Football Chili with Perfect Cornbread

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A hearty, thick, and flavorful slow cooker chili loaded with ground beef, beans, and smoky spices, served with a sweet and tender cornbread. Perfect for game day gatherings and easy to customize.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) diced tomatoes, undrained (fire-roasted preferred)
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup beef broth (low-sodium preferred)
  • 2 bay leaves
  • 1 cup yellow cornmeal (medium-grind)
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • ½ cup unsalted butter, melted
  • ¼ cup honey

Instructions

  1. Heat a large skillet over medium-high heat with a splash of oil. Add diced onion and cook for 4-5 minutes until soft and golden. Add minced garlic and cook for 30 seconds.
  2. Add ground beef to the skillet. Break it up and cook undisturbed for 2-3 minutes to sear, then stir and break into smaller pieces. Cook until browned, about 6-8 minutes. Spoon out excess fat, leaving about 1 tablespoon.
  3. Transfer the browned meat and onions to a slow cooker. Add diced tomatoes (with juices), tomato sauce, drained and rinsed beans, chili powder, cumin, smoked paprika, oregano, Worcestershire sauce, salt, pepper, and beef broth. Stir well. Nestle bay leaves into the mixture.
  4. Set slow cooker to low and cook for 6-8 hours, or on high for 3-4 hours.
  5. About 45 minutes before chili is done, preheat oven to 400°F (200°C). Grease an 8×8 inch baking pan.
  6. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk buttermilk, eggs, melted butter, and honey until smooth.
  7. Pour wet ingredients into dry ingredients and stir until just combined (a few lumps are fine). Pour batter into prepared pan and spread evenly.
  8. Bake cornbread for 20-25 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a cooling rack.
  9. When chili is done, remove bay leaves. Taste and adjust seasoning (add more salt, cumin, or a squeeze of lime if needed). If too thick, stir in a splash of broth; if too thin, cook uncovered on high for 20-30 minutes.
  10. Ladle chili into bowls. Cut cornbread into squares and serve alongside or crumbled on top. Add desired toppings (shredded cheddar, sour cream, diced red onion, pickled jalapeños, fresh cilantro).

Notes

Don’t skip browning the meat—it builds deep flavor. For even more depth, reserve half the chili powder and cumin and stir in during the last hour of cooking. Start with less broth than you think you need; you can always add more later. Let cornbread cool at least 10 minutes before slicing to prevent crumbling. Taste before serving and adjust seasoning as slow cooking mellows flavors. Chili tastes even better the next day.

Nutrition

Keywords: slow cooker chili, football chili, game day chili, cornbread, ground beef chili, hearty chili, crowd-pleasing chili

Find it online: https://lunafeast.com/ultimate-slow-cooker-football-chili-with-perfect-cornbread/