Print

Best Slow Cooker Tailgate Chili with Cornbread Waffles (Easy 5-Ingredient Recipe)

best slow cooker tailgate chili with cornbread waffles - featured image
Print Recipe

This easy slow cooker chili with cornbread waffles is made with just 5 main ingredients and delivers deep, slow-simmered flavor with minimal effort. Perfect for game day or any cozy meal.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 2 cans (15 oz each) fire-roasted diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup low-sodium beef broth
  • 1 box (8.5 oz) cornbread mix (e.g., Jiffy)
  • 1 large egg
  • ⅓ cup milk
  • 2 tablespoons melted butter
  • ¼ cup shredded sharp cheddar cheese (optional)
  • 2 tablespoons chopped pickled jalapeños (optional)

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add ground beef and cook for 6-8 minutes, breaking it up with a wooden spoon, until browned. Leave about 1 tablespoon of fat in the pan.
  2. Cook the aromatics: Push beef to one side, add diced onion to the empty space, and cook for 3-4 minutes until softened. Add minced garlic and stir for 30 seconds until fragrant.
  3. Transfer to slow cooker: Dump beef-onion-garlic mixture into a 6-quart slow cooker. Add kidney beans, fire-roasted tomatoes (with juices), tomato sauce, chili powder, cumin, smoked paprika, salt, pepper, and beef broth. Stir to combine.
  4. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Taste and adjust seasoning about 30 minutes before serving.
  5. Thicken if needed: If chili is too brothy, remove lid and cook on HIGH for 15-20 minutes. If too thick, stir in a splash of broth or water.
  6. Preheat waffle iron: Spray with nonstick spray or brush with melted butter. Let it heat fully.
  7. Mix waffle batter: In a medium bowl, combine cornbread mix, egg, milk, and melted butter. Stir until just combined (a few lumps are fine). Fold in cheese and jalapeños if using.
  8. Cook waffles: Pour about ⅓ cup batter onto the center of the waffle iron. Close lid and cook for 3-5 minutes until golden and crisp. Keep warm in a 200°F oven on a baking sheet.
  9. Serve: Ladle chili into bowls and top with a warm cornbread waffle. Break waffle into pieces and stir in, or serve on the side for dipping.

Notes

Brown the meat properly for best flavor. Don’t skip fire-roasted tomatoes. Let chili rest 30 minutes before serving for deeper flavor. Cornbread waffles are best fresh; keep warm in oven. Taste and adjust seasoning before serving.

Nutrition

Keywords: slow cooker chili, tailgate chili, cornbread waffles, easy chili recipe, 5-ingredient chili, game day food

Find it online: https://zestynora.com/best-slow-cooker-tailgate-chili-with-cornbread-waffles-easy-5-ingredient-recipe/