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Cozy Slow Cooker Football Chili with Easy Cornbread Topping

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A hearty, smoky chili with a fluffy cornbread topping that bakes right on top in the slow cooker. Perfect for game days, lazy Sundays, or feeding a crowd with minimal effort.

Ingredients

Scale
  • 2 lbs ground beef (80/20)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 cans (14.5 oz each) diced tomatoes, undrained (fire-roasted recommended)
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) 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
  • ½ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 1 cup yellow cornmeal (medium-grind)
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice, let sit 5 minutes)
  • 1 large egg
  • ¼ cup unsalted butter, melted (plus extra for greasing)

Instructions

  1. Brown the beef: 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 6-8 minutes. Leave about a tablespoon of fat for flavor. Transfer the beef to your slow cooker using a slotted spoon.
  2. Sauté the aromatics: In the same skillet, add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Scrape this into the slow cooker with the beef.
  3. Add the liquids and seasonings: Pour in the diced tomatoes (with their juices), tomato sauce, beef broth, and tomato paste. Add the chili powder, cumin, smoked paprika, oregano, cayenne (if using), and a generous pinch of salt and black pepper. Stir everything together until well combined.
  4. Add the beans: Gently fold in the drained kidney beans and black beans. Don’t overmix—you want some beans to stay whole for texture.
  5. Slow cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, taste the chili and adjust seasoning—you might want more salt, a pinch of sugar to balance the acidity, or an extra dash of chili powder.
  6. Make the cornbread batter: About 20 minutes before you’re ready to serve, prepare the cornbread topping. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate small bowl or measuring cup, whisk together the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined—a few lumps are fine. Do not overmix.
  7. Drop the topping: Uncover the slow cooker. Using a spoon or a cookie scoop, drop spoonfuls of the cornbread batter evenly over the surface of the chili. It won’t cover it completely at first, but it will spread as it cooks. Try to leave a few small gaps for steam to escape.
  8. Cook the topping: Cover the slow cooker again and cook on high for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
  9. Rest and serve: Turn off the slow cooker and let the chili rest for 5-10 minutes before serving. Ladle into bowls, making sure each serving gets a good amount of chili and a piece of cornbread topping.

Notes

Don’t skip browning the meat—it adds deep flavor. Drain the beans but not the tomatoes. Taste and adjust seasoning before adding cornbread topping. Don’t overmix the cornbread batter. Let the chili rest 5-10 minutes after cooking for easier serving. For stovetop version, simmer chili for 1 hour, then bake cornbread topping at 375°F for 20-25 minutes.

Nutrition

Keywords: slow cooker chili, football chili, cornbread topping chili, game day chili, easy chili recipe, one-pot chili, comfort food chili

Find it online: https://spoonluma.com/cozy-slow-cooker-football-chili-with-easy-cornbread-topping/