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Best Easy Kid-Approved Slow Cooker Football Chili

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This kid-approved slow cooker football chili with cornbread croutons is the kind of recipe that becomes a family staple. It’s forgiving, affordable, and genuinely delicious, with the slow cooker doing the hard work and the cornbread croutons adding a special touch.

Ingredients

Scale
  • 2 pounds ground beef (80/20 works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 can (15 ounces) tomato sauce
  • 1 can (14.5 ounces) diced tomatoes, undrained (fire-roasted recommended)
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup beef broth (low-sodium preferred)
  • 1 tablespoon brown sugar
  • 2 tablespoons tomato paste
  • 1 box (8.5 ounces) cornbread mix (Jiffy recommended)
  • 1/3 cup milk
  • 1 large egg
  • 2 tablespoons melted butter, plus extra for brushing
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder (optional)
  • Shredded cheddar cheese (optional topping)
  • Sour cream (optional topping)
  • Chopped green onions (optional topping)
  • Fresh cilantro (optional topping)
  • Pickled jalapeños (optional topping)

Instructions

  1. 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, about 6 to 8 minutes.
  2. Add the diced onion and minced garlic to the beef. Cook for another 2 minutes until the onion softens. Drain excess fat, leaving a little for flavor.
  3. Transfer the beef mixture to a 6-quart slow cooker.
  4. Add tomato sauce, diced tomatoes (with juices), drained beans, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, beef broth, brown sugar, and tomato paste. Stir until well combined.
  5. Cover the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir halfway through if possible.
  6. About 30 minutes before the chili is done, preheat the oven to 400°F (200°C).
  7. In a mixing bowl, combine cornbread mix, milk, egg, melted butter, salt, and garlic powder. Stir until just combined (a few lumps are fine).
  8. Pour the batter into a greased 8×8-inch baking pan or cast-iron skillet. Bake for 15 to 18 minutes, until golden and a toothpick inserted in the center comes out clean. Let cool for 5 minutes.
  9. Cut the cornbread into 1-inch cubes. Spread on a parchment-lined baking sheet, brush with melted butter, and sprinkle with a pinch of salt.
  10. Bake for 8 to 10 minutes, flipping halfway, until golden and crispy on the outside but still soft inside.
  11. Ladle the chili into bowls. Top with cornbread croutons and desired toppings (cheese, sour cream, green onions, cilantro, pickled jalapeños). Serve immediately.

Notes

Don’t skip browning the beef for best flavor. Drain beans but not tomatoes. Adjust spice level to taste. Cornbread croutons are best fresh; store leftovers in an airtight container and reheat in oven. Let chili rest 15 minutes before serving for better texture. For deeper flavor, add half the spices at the start and half an hour before serving.

Nutrition

Keywords: slow cooker chili, football chili, kid-friendly chili, easy chili recipe, cornbread croutons, game day chili, family dinner

Find it online: https://breezybake.com/best-easy-kid-approved-slow-cooker-football-chili/