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Game Day Slow Cooker Chili with Easy Homemade Cornbread

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A rich, flavorful slow cooker chili with a perfectly balanced spice blend, served with a tender, not-too-sweet cornbread. This easy, hands-off recipe is perfect for game day or any busy weeknight.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 cans (15 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) black 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)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 cup beef broth
  • 1 tablespoon brown sugar
  • 2 tablespoons olive oil
  • 1 cup yellow cornmeal (medium grind)
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 cup shredded cheddar cheese (optional)
  • 1 jalapeño, seeded and minced (optional)

Instructions

  1. Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned (8-10 minutes). Drain excess fat. Transfer beef to slow cooker.
  2. Sauté aromatics: In the same skillet, cook diced onion over medium heat until translucent (3-4 minutes). Add minced garlic and cook 1 minute more. Scrape into slow cooker.
  3. Add liquids and seasonings: To the slow cooker, add diced tomatoes (undrained), tomato sauce, tomato paste, beef broth, chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, pepper, and brown sugar. Stir until well combined, mashing tomato paste against the side.
  4. Add beans: Gently stir in drained kidney beans and black beans. Do not overmix.
  5. Slow cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. For best flavor, cook on LOW for 8 hours.
  6. Taste and adjust: About 30 minutes before serving, taste and adjust seasoning. Add more salt, cayenne, or hot sauce as desired. If chili is too thin, leave lid off for last 30 minutes.
  7. Make cornbread: Preheat oven to 400°F (200°C). Grease an 8×8-inch baking pan. In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk buttermilk, oil, and eggs. Pour wet into dry and stir until just combined (lumps are fine). Fold in cheese and jalapeño if using.
  8. Bake cornbread: Pour batter into prepared pan. Bake 20-25 minutes until golden and a toothpick inserted in center comes out clean. Cool 5 minutes before cutting.
  9. Serve: Ladle chili into bowls and serve with a square of warm cornbread. Top with shredded cheese, sour cream, jalapeños, or cilantro if desired.

Notes

For best flavor, brown the meat and sauté the onions—don’t skip this step. Add beans gently to keep them intact. Chili tastes even better the next day. Cornbread is best fresh; do not freeze. For a thicker chili, leave lid off for last 30 minutes. For a spicier chili, add more cayenne or a diced jalapeño.

Nutrition

Keywords: slow cooker chili, game day chili, chili with cornbread, easy chili recipe, beef chili, comfort food, football party food

Find it online: https://livelybite.com/game-day-slow-cooker-chili-with-easy-homemade-cornbread/