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Ultimate Slow Cooker Football Sunday Chili with Cornbread

slow cooker football Sunday chili with cornbread - featured image
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A rich, smoky, and hearty chili made in the slow cooker with tender beef, three types of beans, and a fluffy cornbread topping. Perfect for game day, this set-it-and-forget-it recipe lets you enjoy the party while the chili cooks itself.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black 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
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 1 cup beef broth
  • 1 tablespoon brown sugar
  • 2 bay leaves
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice, let sit 5 minutes)
  • 1 large egg
  • 1/4 cup melted butter
  • 1 cup shredded cheddar cheese (optional)
  • 1 jalapeño, seeded and diced (optional)
  • Shredded cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Sliced jalapeños (for serving)
  • Green onions, sliced (for serving)
  • Hot sauce (for serving)

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until no longer pink (6-8 minutes). Leave about 1 tablespoon of fat in the pan. Transfer beef to a 6-quart slow cooker.
  2. Sauté the aromatics: In the same skillet, cook the diced onion and bell pepper for 4-5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Scrape browned bits from the pan and transfer to the slow cooker.
  3. Add the tomatoes and beans: Add diced tomatoes (with juice), tomato sauce, kidney beans, black beans, and pinto beans to the slow cooker. Stir to combine.
  4. Season it up: Add chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, pepper, tomato paste, beef broth, brown sugar, and bay leaves. Stir thoroughly.
  5. Slow cook the chili: Cover and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, remove bay leaves and adjust seasoning.
  6. Make the cornbread batter: About 20 minutes before serving, preheat oven to 400°F (200°C). In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk buttermilk, egg, and melted butter. Pour wet into dry and stir until just combined. Fold in cheddar and jalapeño if using.
  7. Bake the cornbread: Either transfer chili to an oven-safe dish, spoon batter on top, and bake 15-18 minutes; or bake batter in a greased 8-inch square pan for 18-20 minutes. Let cool 5 minutes before slicing.
  8. Rest and serve: Ladle chili into bowls. Top with a slice of cornbread or crumble it in. Add desired toppings.

Notes

For best flavor, brown the beef first. The chili is even better the next day. To thicken, remove lid for last 30 minutes or mash some beans. For a vegetarian version, skip meat and double beans. For gluten-free, use a 1:1 gluten-free flour blend in cornbread.

Nutrition

Keywords: slow cooker chili, football Sunday chili, chili with cornbread, game day chili, beef chili, easy chili recipe

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