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Best Easy Slow Cooker Football Sunday Chili With Cornbread

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This slow cooker chili with cornbread baked right on top is the ultimate game day comfort food. It’s hearty, smoky, and perfect for feeding a crowd with minimal effort.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (15 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1 tablespoon brown sugar
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 1 cup shredded sharp cheddar cheese (optional)

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned all over (6-8 minutes). Drain excess fat, leaving about 1 tablespoon. Transfer beef to a 6-quart slow cooker.
  2. Sauté aromatics: In the same skillet, cook the diced onion over medium heat for 3-4 minutes until softened. Add minced garlic and cook 30 seconds more. Scrape into the slow cooker.
  3. Build chili base: Add chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper to the slow cooker. Stir to coat. Add fire-roasted tomatoes, tomato sauce, tomato paste, beef broth, brown sugar, kidney beans, and black beans. Stir until combined.
  4. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir and taste after 4 hours on low, adjusting seasoning as needed.
  5. Make cornbread batter: About 1 hour before serving, whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk egg, buttermilk, and melted butter. Pour wet into dry and stir until just combined. Fold in cheddar cheese if using.
  6. Add cornbread topping: Uncover the slow cooker. Drop spoonfuls of batter evenly over the chili and gently spread into an even layer.
  7. Bake cornbread: Cover and cook on high for 45-60 minutes, until cornbread is golden and a toothpick inserted in the center comes out clean.
  8. Rest and serve: Turn off slow cooker and let rest uncovered for 10 minutes. Ladle into bowls with a piece of cornbread each. Garnish as desired.

Notes

For best flavor, brown the beef first and bloom the spices. Use a 6-quart or larger slow cooker to prevent overflow. Cornbread batter should be thick and spoonable. Let chili rest before serving for best texture. Chili tastes even better the next day.

Nutrition

Keywords: slow cooker chili, football Sunday chili, chili with cornbread, game day chili, easy chili recipe, comfort food, crowd-pleaser

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