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Best Slow Cooker Football Sunday Chili with Easy Cornbread

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This set-it-and-forget-it chili requires no browning or sautéing—just dump everything in the slow cooker and walk away. The meat becomes incredibly tender, the flavors meld beautifully, and you get to enjoy the game without missing a play. Serve with easy, slightly sweet cornbread for the ultimate comfort meal.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (14.5 oz each) diced tomatoes, undrained (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
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 cup beef broth (or water)
  • 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 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice, let sit 5 minutes)
  • 1/3 cup vegetable oil (or melted butter)
  • 2 large eggs

Instructions

  1. Prep your ingredients (10 minutes): Dice the onion and mince the garlic. Open all cans—diced tomatoes, tomato sauce, tomato paste, and beans. Drain and rinse the beans. Measure out spices into a small bowl.
  2. Layer the slow cooker (5 minutes): Place diced onion and minced garlic in the bottom of the slow cooker. Add ground beef on top, breaking it up slightly.
  3. Add the liquids and tomatoes (3 minutes): Pour in diced tomatoes (with juices), tomato sauce, and beef broth. Add tomato paste on top.
  4. Add the beans and seasonings (2 minutes): Add drained kidney beans and pinto beans. Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, pepper, and brown sugar over everything. Stir gently to combine.
  5. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  6. Make the cornbread (about 30 minutes before serving): Preheat oven to 400°F (200°C). Grease an 8×8-inch baking pan. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together buttermilk, oil, and eggs. Pour wet into dry and stir until just combined. Pour batter into prepared pan and bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.
  7. Finish the chili (5 minutes): After cooking, taste and adjust seasoning. If chili is too thin, remove lid and cook on high for 20-30 minutes to let liquid evaporate.
  8. Serve: Ladle chili into bowls. Cut cornbread into squares and serve alongside or crumble on top. Add desired toppings.

Notes

Don’t lift the lid during the first 4 hours of cooking. Chili tastes even better the next day. For a thicker chili, mash some beans against the side of the slow cooker. For a vegetarian version, replace ground beef with two more cans of beans and use vegetable broth.

Nutrition

Keywords: slow cooker chili, football Sunday chili, easy chili, cornbread, game day recipe, set it and forget it, ground beef chili

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