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Cozy Slow Cooker Beef Chili with Cornbread Croutons

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A hearty, slow-cooked beef chili with a fun twist: golden, crunchy cornbread croutons on top. This set-it-and-forget-it recipe is perfect for game day, cozy nights, and busy weeknights.

Ingredients

Scale
  • 2 pounds ground beef (80/20 or 85/15)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1 (15-ounce) can crushed tomatoes
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 2 cups low-sodium beef broth
  • 3 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 (8.5-ounce) box cornbread mix (like Jiffy)
  • 1 egg
  • 1/3 cup milk
  • 2 tablespoons melted butter (plus more for greasing)
  • 1/2 teaspoon garlic powder (optional)
  • Shredded cheddar cheese (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Fresh cilantro, chopped (for topping)
  • Diced red onion or green onion (for topping)
  • Pickled jalapeños (for topping)

Instructions

  1. Brown the beef: Place a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 6-8 minutes. Leave about a tablespoon of fat in the pan.
  2. Sauté the aromatics: Add the diced onion to the skillet with the beef. Cook for 3-4 minutes until softened. Stir in the minced garlic and tomato paste, and cook for one more minute.
  3. Transfer to the slow cooker: Dump the beef and onion mixture into a 6-quart or larger slow cooker.
  4. Add the remaining chili ingredients: Pour in the fire-roasted diced tomatoes, crushed tomatoes, drained kidney beans, pinto beans, and beef broth. Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper. Stir well.
  5. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Taste and adjust seasoning 30 minutes before serving.
  6. Preheat and prep for croutons: About 45 minutes before serving, preheat oven to 400°F (200°C). Grease an 8×8-inch baking pan.
  7. Make the cornbread batter: In a mixing bowl, combine cornbread mix, egg, milk, and melted butter. Stir until just combined. Add garlic powder if using.
  8. Bake the cornbread: Pour batter into prepared pan and bake for 15-20 minutes until golden and a toothpick comes out clean. Cool for 5 minutes.
  9. Cut and toast croutons: Reduce oven to 375°F (190°C). Cut cornbread into 1-inch cubes. Spread on a rimmed baking sheet and bake for 8-10 minutes, flipping halfway, until golden and crispy on the outside.
  10. Assemble and serve: Ladle chili into bowls. Top with warm cornbread croutons and desired toppings. Serve immediately.

Notes

Don’t skip browning the beef for maximum flavor. Toast spices in the skillet for 30 seconds to bloom them. If chili is too thin, remove lid and cook on HIGH for last 30 minutes. Make croutons just before serving for best crunch. Store chili in fridge for up to 5 days; freeze for up to 3 months.

Nutrition

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

Find it online: https://zorbmeal.com/cozy-slow-cooker-beef-chili-with-cornbread-croutons/