Print

Best Slow Cooker Football Sunday Chili with Cornbread Croutons

Slow Cooker Football Sunday Chili with Cornbread Croutons - featured image
Print Recipe

A hearty, deeply flavorful chili made in the slow cooker with ground beef, bacon, beans, and dark beer, topped with crunchy honey-chili cornbread croutons. Perfect for game day or any cozy gathering.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 4 slices bacon, chopped
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 pounds ground beef (80/20)
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (or more to taste)
  • 3 tablespoons tomato paste
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (14.5 ounces) crushed tomatoes
  • 1 cup dark beer (stout or porter)
  • 1 cup low-sodium beef broth
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 tablespoon packed brown sugar
  • 1 tablespoon Worcestershire sauce
  • For the Cornbread Croutons:
  • 3 cups leftover cornbread, cubed into ½-inch pieces
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon honey
  • ½ teaspoon chili powder
  • ¼ teaspoon salt

Instructions

  1. Cook the bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Leave 1 tablespoon of rendered fat in the skillet.
  2. Add the diced onion to the same skillet and cook over medium heat until soft and translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Transfer the onion and garlic to a 6-quart slow cooker.
  3. Add the ground beef to the skillet. Break it up with a wooden spoon and cook until no longer pink, about 8-10 minutes. Season with salt and pepper. Drain excess fat, then transfer the beef to the slow cooker.
  4. In a small bowl, mix together chili powder, cumin, smoked paprika, oregano, and cayenne. Sprinkle over the beef and onions in the slow cooker and stir to coat.
  5. Add the tomato paste to the slow cooker and stir into the meat mixture.
  6. Pour in the diced tomatoes (with juices), crushed tomatoes, dark beer, and beef broth. Stir until well combined.
  7. Stir in the drained kidney beans, black beans, brown sugar, Worcestershire sauce, and cooked bacon.
  8. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  9. About 30 minutes before serving, preheat oven to 375°F (190°C). In a mixing bowl, whisk together melted butter, honey, chili powder, and salt. Add cubed cornbread and toss gently to coat. Spread in a single layer on a baking sheet and bake for 12-15 minutes, stirring halfway, until golden and crispy.
  10. Taste the chili and adjust seasoning. Ladle into bowls and top with cornbread croutons. Add optional toppings like shredded cheddar, sour cream, or sliced jalapeños.

Notes

For deeper flavor, toast the chili powder and cumin in a dry skillet for 30 seconds before adding. Chili tastes even better the next day. Store croutons separately to keep them crunchy.

Nutrition

Keywords: slow cooker chili, football Sunday chili, cornbread croutons, game day chili, beef chili, bacon chili, beer chili

Find it online: https://cookluma.com/best-slow-cooker-football-sunday-chili-with-cornbread-croutons/