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Best Slow Cooker Football Chili with Easy Cornbread Croutons

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This hearty, slow-cooked chili is packed with rich flavors from a mix of ground beef and pork, enhanced with a splash of beer and a secret touch of cocoa powder. Topped with crunchy cornbread croutons, it’s the ultimate game day comfort food that will have everyone asking for the recipe.

Ingredients

Scale
  • 2 pounds ground beef (80/20 works best)
  • 1 pound ground pork
  • 1 large yellow onion, diced (about 2 cups)
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) diced tomatoes (fire-roasted preferred)
  • 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) pinto beans, drained and rinsed
  • 1 cup beef broth (low-sodium)
  • 1/2 cup beer (lager or pale ale)
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon unsweetened cocoa powder
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 box (8.5 oz) cornbread mix
  • 1/3 cup milk (or buttermilk)
  • 1 large egg
  • 2 tablespoons melted butter
  • 1/2 teaspoon chili powder (optional, for croutons)
  • 1/4 cup shredded cheddar cheese (optional, for croutons)
  • Shredded cheddar cheese (for topping)
  • Sour cream (for topping)
  • Diced red onion (for topping)
  • Fresh cilantro, chopped (for topping)
  • Sliced jalapeños (for topping)
  • Hot sauce (for topping)

Instructions

  1. Brown the meat: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half the ground beef and half the ground pork. Cook until deeply browned, about 6-8 minutes, breaking it up with a wooden spoon. Transfer to a slow cooker using a slotted spoon. Repeat with remaining oil and meat. Drain excess fat if needed.
  2. Sauté the aromatics: In the same skillet, cook the diced onion and bell pepper for 3-4 minutes until softened, scraping up browned bits. Add minced garlic and cook for 30 seconds. Transfer to the slow cooker.
  3. Add liquids and seasonings: Pour in diced tomatoes, tomato sauce, tomato paste, beef broth, and beer. Add chili powder, cumin, smoked paprika, oregano, cayenne, cocoa powder, salt, and pepper. Stir to combine. Do not add beans yet.
  4. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, stir in the drained kidney beans and pinto beans. Let them heat through.
  5. Make the cornbread: Preheat oven to 400°F. Grease an 8×8-inch baking pan. Whisk together cornbread mix, milk, egg, melted butter, chili powder (if using), and shredded cheddar (if using). Pour into pan and bake for 15-18 minutes until golden. Let cool for 5 minutes.
  6. Make the croutons: Cut cornbread into 1-inch cubes. Spread on a baking sheet in a single layer. Bake at 400°F for 8-10 minutes, flipping halfway, until edges are golden and crispy.
  7. Finish and serve: Taste chili and adjust seasoning. Ladle into bowls, top with cornbread croutons and desired toppings. Serve immediately.

Notes

Don’t skip browning the meat for maximum flavor. Add beans only in the last 30 minutes to prevent mushiness. Cocoa powder deepens savory flavor without tasting like chocolate. Make extra cornbread croutons as they disappear quickly. Store croutons separately at room temperature. Chili tastes even better the next day.

Nutrition

Keywords: slow cooker chili, football chili, cornbread croutons, game day chili, beef and pork chili, easy chili recipe

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