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Crockpot Football Chili with Cornbread Croutons: Easy Game Day Recipe

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This easy crockpot chili is packed with deep, layered flavor from fire-roasted tomatoes, dark beer, and a touch of cocoa powder. Topped with buttery, crispy cornbread croutons, it’s the ultimate game day or cozy Sunday meal that feeds a crowd with minimal effort.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (14.5 oz each) fire-roasted diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 can (6 oz) tomato paste
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 bottle (12 oz) dark beer (stout or dark lager)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon brown sugar
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1–2 cups beef broth
  • 1 box (8.5 oz) cornbread mix (or homemade)
  • 1/3 cup milk
  • 1 large egg
  • 2 tablespoons melted butter (for cornbread batter)
  • 3 tablespoons melted butter (for croutons)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • Shredded cheddar cheese (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Chopped fresh cilantro (for topping)
  • Diced red onion or green onions (for topping)
  • Pickled jalapeños (for topping)
  • Hot sauce (for topping)

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all over (6-8 minutes). Leave about 1 tablespoon of fat in the pan.
  2. Sauté the aromatics: Add the diced onion to the skillet with the beef. Cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Build the flavor base: Add chili powder, cumin, smoked paprika, oregano, cayenne, and cocoa powder. Stir and let the spices toast for about 1 minute.
  4. Deglaze the pan: Pour in about 1/2 cup of the beer and scrape up any browned bits from the bottom. Let bubble for 1-2 minutes, then turn off the heat.
  5. Assemble in the slow cooker: Transfer the beef mixture to a 6-quart slow cooker. Add fire-roasted tomatoes (with juices), tomato sauce, tomato paste, drained beans, remaining beer, brown sugar, bay leaves, and 1 cup beef broth. Stir to combine.
  6. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, taste and adjust salt and pepper. Remove bay leaves.
  7. Make the cornbread: About 1 hour before serving, preheat oven to 400°F (200°C). Mix cornbread according to package directions. Pour batter into a greased 8×8 pan and bake for 18-22 minutes until golden. Let cool for 10 minutes.
  8. Make the croutons: Cut cooled cornbread into 1/2-inch cubes. Spread on a parchment-lined baking sheet. Mix 3 tablespoons melted butter, garlic powder, and smoked paprika. Drizzle over cubes and toss gently. Bake at 375°F (190°C) for 10-12 minutes, stirring halfway, until golden and crispy. Sprinkle with salt.
  9. Serve: Ladle chili into bowls and top with cornbread croutons and desired toppings (cheese, sour cream, cilantro, etc.). Do not add croutons to the whole pot—they will get soggy.

Notes

Don’t skip browning the meat or toasting the spices—they add essential depth of flavor. Taste and adjust seasoning at the end. Make cornbread croutons fresh for best crunch; do not add to the whole pot. Chili thickens as it sits; add broth when reheating if needed.

Nutrition

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

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