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Best Slow Cooker Chili with Easy Cornbread Croutons

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This slow cooker chili is a game-day favorite, featuring tender beef, smoky spices, and a rich broth, all topped with crispy, buttery cornbread croutons. It’s a hands-off, crowd-pleasing meal that tastes even better the next day.

Ingredients

Scale
  • 2 pounds ground beef (80/20 works best for flavor; drain excess fat after browning)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (Mexican oregano if available)
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 can (15 ounces) diced tomatoes, with juices (fire-roasted preferred)
  • 1 can (15 ounces) tomato sauce
  • 2 cans (15 ounces each) kidney beans, drained and rinsed (dark red preferred)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 cups beef broth (low-sodium)
  • 1 tablespoon brown sugar
  • Salt and black pepper to taste
  • 1 box (8.5 ounces) cornbread mix (Jiffy or any brand)
  • 1/3 cup milk (whole milk preferred)
  • 1 large egg
  • 3 tablespoons melted butter (plus extra for brushing)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, sliced jalapeños, diced avocado

Instructions

  1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned all over, about 6 to 8 minutes. Drain excess fat, leaving about 1 tablespoon in the pan. Transfer beef to a 6-quart slow cooker.
  2. In the same skillet, add the diced onion. Cook over medium heat for 4 to 5 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant. Scrape into the slow cooker with the beef.
  3. To the slow cooker, add chili powder, cumin, smoked paprika, oregano, cayenne, diced tomatoes with juices, tomato sauce, drained kidney beans, black beans, beef broth, and brown sugar. Stir to combine. Season with salt and black pepper.
  4. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Stir halfway through and adjust seasoning if needed.
  5. About 30 minutes before serving, preheat oven to 400°F (200°C). In a medium bowl, whisk together cornbread mix, milk, egg, and melted butter until just combined. Stir in garlic powder and smoked paprika. Pour batter into a greased 9×13-inch baking dish and spread evenly. Bake for 15 to 18 minutes, until golden and a toothpick inserted in the center comes out clean. Let cool for 5 minutes, then cut into 1-inch cubes. Spread cubes on a baking sheet, brush with melted butter, and bake for another 5…
  6. Ladle hot chili into bowls. Top generously with cornbread croutons and optional toppings. Serve immediately.

Notes

For best flavor, brown the beef and toast the spices in the skillet before adding to the slow cooker. Make cornbread croutons fresh for optimal crunch. Leftover chili (without croutons) can be refrigerated for up to 5 days or frozen for up to 3 months. Reheat with fresh croutons.

Nutrition

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

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