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Perfect Slow Cooker Tailgate Chili with Easy Cornbread Croutons

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A rich, hearty slow cooker chili inspired by a chance encounter at a tailgate, topped with buttery, crunchy cornbread croutons. This set-it-and-forget-it recipe delivers deep, complex flavor with simple ingredients, perfect for game day or cozy nights.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced (about 2 cups)
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup beef broth (low-sodium)
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 2 cups crumbled cornbread (day-old preferred)
  • 3 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Pinch of salt
  • Shredded cheddar cheese (for topping, optional)
  • Sour cream (for topping, optional)
  • Fresh cilantro, chopped (for topping, optional)
  • Sliced jalapeños (for topping, optional)
  • Green onions, sliced (for topping, optional)

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned all over (6-8 minutes). Leave about 1 tablespoon of fat in the pan.
  2. Sauté aromatics: Add diced onion and bell pepper to the skillet. Cook 4-5 minutes until onion is translucent. Stir in minced garlic and tomato paste; cook 1 minute until fragrant. Add a splash of beef broth if the pan seems dry.
  3. Transfer to slow cooker: Scrape the beef and vegetable mixture into a 6-quart slow cooker. Add fire-roasted diced tomatoes (with juices), tomato sauce, drained kidney beans, drained black beans, and beef broth. Stir to combine.
  4. Add seasonings: Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper over the top. Add bay leaves. Stir thoroughly. Taste and adjust salt if needed (it should taste slightly overseasoned).
  5. Cook low and slow: Cover and cook on low for 6-8 hours (or on high for 3-4 hours, though flavor will be less deep). About 30 minutes before serving, remove bay leaves and stir.
  6. Make cornbread croutons: About 20 minutes before serving, preheat oven to 375°F. Line a baking sheet with parchment paper. In a small bowl, whisk melted butter, garlic powder, smoked paprika, and salt. Add crumbled cornbread and toss gently to coat. Spread in a single layer on the baking sheet. Bake 8-10 minutes, stirring halfway, until golden and crispy.
  7. Assemble and serve: Ladle chili into bowls. Top generously with warm cornbread croutons and desired toppings (cheese, sour cream, cilantro, jalapeños, green onions). Serve immediately.

Notes

For deeper flavor, save about 1 teaspoon of chili powder and cumin to stir in during the last hour. If chili is too thin, cook uncovered for last 30 minutes. If too thick, add a splash of beef broth or dark lager. Chili improves overnight; make ahead and reheat. For Instant Pot: use sauté function, then pressure cook on high for 20 minutes with natural release. Cornbread croutons can be made 2 days ahead and stored at room temperature; re-crisp in 350°F oven for 3-4 minutes. Do not freeze croutons with chili.

Nutrition

Keywords: slow cooker chili, tailgate chili, chili with cornbread croutons, game day chili, hearty chili, beef chili, slow cooker recipe

Find it online: https://yumbelle.com/perfect-slow-cooker-tailgate-chili-with-easy-cornbread-croutons/