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Ultimate Slow Cooker Tailgate Chili with Cornbread Croutons

slow cooker chili with cornbread croutons - featured image
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This slow cooker chili is packed with deep, smoky flavor and topped with buttery, crunchy cornbread croutons. It’s the perfect comfort food for game days, cold nights, or any time you need a hearty, satisfying meal.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 can (15 ounces) diced tomatoes with green chiles
  • 1 can (15 ounces) crushed tomatoes
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper to taste
  • 2 cups crumbled cornbread (about half a 9x9 pan)
  • 3 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt

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 in the pan for flavor. Transfer the beef to a 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.
  3. Bloom the spices: Add the chili powder, cumin, smoked paprika, oregano, and cayenne (if using) to the skillet. Stir constantly for about 1 minute until fragrant.
  4. Deglaze the pan: Pour about 1/2 cup of the beef broth into the skillet and scrape up any browned bits from the bottom. Pour this mixture into the slow cooker with the beef.
  5. Add the remaining ingredients: To the slow cooker, add the diced tomatoes with green chiles, crushed tomatoes, drained kidney beans, drained pinto beans, remaining beef broth, tomato paste, and Worcestershire sauce. Stir until well combined.
  6. Season and cook: Add 1 teaspoon salt and 1/2 teaspoon black pepper. Stir, cover, and set the slow cooker to low for 6-8 hours or high for 3-4 hours.
  7. Make the cornbread croutons: About 30 minutes before serving, preheat the oven to 375°F. Crumble the cornbread into bite-sized pieces (about 1/2-inch chunks). In a mixing bowl, combine the melted butter, garlic powder, smoked paprika, and salt. Add the cornbread pieces and toss gently until evenly coated.
  8. Bake the croutons: Spread the coated cornbread pieces in a single layer on a rimmed baking sheet. Bake for 10-12 minutes, stirring halfway through, until golden and crispy. Let cool on the baking sheet for a few minutes.
  9. Finish the chili: Taste the chili and adjust seasoning. If too thin, let it cook uncovered for the last 30 minutes to thicken.
  10. Serve and garnish: Ladle the chili into bowls and top generously with cornbread croutons. Add optional toppings as desired.

Notes

For best flavor, make the chili a day ahead and reheat. The cornbread croutons are best fresh. If the chili is too thin, cook uncovered for the last 30 minutes. For a spicier chili, double the cayenne or add diced jalapeño. For a milder version, omit cayenne and use mild diced tomatoes with green chiles.

Nutrition

Keywords: slow cooker chili, tailgate chili, cornbread croutons, game day chili, beef chili, comfort food

Find it online: https://sunnysavory.com/ultimate-slow-cooker-tailgate-chili-with-cornbread-croutons/