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Best Slow Cooker Tailgate Chili with Easy Cornbread Croutons

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This hearty, set-it-and-forget-it chili is packed with bold flavor from fire-roasted tomatoes, cocoa powder, and a blend of spices, topped with buttery, crispy cornbread croutons. Perfect for game day gatherings with minimal effort.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 cans (14.5 oz each) fire-roasted diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) dark red 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
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups beef broth, low-sodium
  • 1 tablespoon brown sugar
  • 2 cups cubed cornbread (day-old is best)
  • 2 tablespoons melted butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt

Instructions

  1. Prep your ingredients. Dice the onion and bell pepper into small, uniform pieces. Mince the garlic. Drain and rinse both cans of beans.
  2. Layer the ingredients in the slow cooker. Start by adding the ground beef directly to the slow cooker. Break it up with a spoon. Add the diced onion, bell pepper, and minced garlic on top. Pour in the fire-roasted diced tomatoes (with their juices), tomato sauce, drained beans, beef broth, and brown sugar.
  3. Add the spices. Sprinkle the chili powder, cumin, smoked paprika, oregano, cayenne, cocoa powder, salt, and pepper evenly over the top. Stir everything together until well combined.
  4. Cook low and slow. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. About 30 minutes before serving, use a spoon to break up the ground beef into smaller pieces. Give everything a good stir.
  5. Make the cornbread croutons. About 30 minutes before serving, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the melted butter, garlic powder, smoked paprika, and salt. Add the cubed cornbread and gently toss until evenly coated. Spread in a single layer on the prepared baking sheet.
  6. Bake the croutons. Bake for 10-15 minutes, stirring halfway through, until golden brown and crispy. Let them cool on the baking sheet while you finish the chili.
  7. Adjust seasoning. Taste the chili and adjust salt, pepper, or heat level to your preference. If it’s too thick, add a splash of broth or water. If it’s too thin, let it cook uncovered for 15-20 minutes to reduce.
  8. Serve and garnish. Ladle the chili into bowls and top generously with cornbread croutons. Add your favorite toppings.

Notes

The chili tastes even better the next day. Make it a day ahead and reheat gently. For the cornbread croutons, day-old cornbread works best. Store croutons separately in an airtight container at room temperature for up to 3 days. Never store them mixed in with the chili to avoid sogginess. If you have an extra 2 minutes, toast the chili powder, cumin, and smoked paprika in a dry skillet to bloom the oils and intensify flavor.

Nutrition

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

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