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Easy Slow Cooker Football Chili with Cornbread Croutons

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A smoky, hearty chili made with ground beef, chipotle peppers, dark beer, and a secret touch of cocoa powder, topped with crunchy homemade cornbread croutons. Perfect for game day gatherings.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 3 tablespoons tomato paste
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup dark beer (like a stout or porter)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 box cornbread mix (like Jiffy) or your favorite homemade recipe
  • 3 tablespoons melted butter
  • 1/2 teaspoon garlic powder (optional)

Instructions

  1. Brown the beef: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground beef and break it apart. Cook without stirring too much for 4-5 minutes to get a good sear, then stir occasionally until fully browned, about 8 minutes total. Leave about a tablespoon of fat in the pan.
  2. Sauté the aromatics: Push the beef to one side of the skillet and add the diced onion. Cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Stir everything together.
  3. Bloom the spices: Add the chili powder, cumin, smoked paprika, and dried oregano to the skillet. Stir constantly for about 1 minute. If the pan looks dry, add a tiny splash of the beer.
  4. Deglaze the pan: Pour in about 1/4 cup of the dark beer and scrape up all the browned bits from the bottom. Let it bubble and reduce for about a minute. Transfer the entire beef mixture to a 6-quart slow cooker.
  5. Add the liquids and tomatoes: To the slow cooker, add the fire-roasted diced tomatoes (with juices), tomato sauce, tomato paste, remaining beer, and minced chipotle peppers. Stir until the tomato paste is fully incorporated.
  6. Add the beans and cocoa: Gently fold in the drained kidney beans and black beans. Sprinkle the cocoa powder over the top and stir again. Taste and adjust salt and pepper.
  7. Slow cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir halfway through. If too thick, add a splash of beef broth or water.
  8. Make the cornbread croutons: About 30 minutes before serving, preheat oven to 400°F. Prepare the cornbread mix according to package directions, but spread the batter onto a parchment-lined baking sheet to about 1/2 inch thickness. Bake for 12-15 minutes until golden and firm. Let cool 5 minutes, then cut into 1-inch cubes. Toss with melted butter and garlic powder, spread back on the baking sheet, and bake for another 8-10 minutes until crispy and golden.
  9. Finish and serve: Taste the chili and adjust seasoning. Ladle into bowls and top with cornbread croutons and desired toppings (shredded cheddar cheese, sour cream, fresh cilantro, diced red onion, sliced jalapeños, lime wedges). Serve immediately.

Notes

This chili tastes even better the next day. For a vegetarian version, substitute ground beef with 2 cans of black beans and 1 cup finely chopped mushrooms. For extra heat, add minced jalapeños or cayenne pepper. To make ahead, prepare chili and store in refrigerator for up to 5 days or freeze for up to 3 months. Cornbread croutons can be made up to 2 days in advance and stored in an airtight container at room temperature.

Nutrition

Keywords: slow cooker chili, football chili, cornbread croutons, game day chili, smoky chili, chipotle chili, easy chili recipe

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