Description

A hearty, one-pot chili with a golden cornbread topping that bakes right on top. Perfect for game day, this slow cooker recipe is packed with flavor and requires minimal hands-on time.

Ingredients

Scale

2 lbs ground beef (80/20 works best for flavor; drain excess fat if needed)
1 large yellow onion, diced (about 1 ½ cups)
4 cloves garlic, minced
1 (15 oz) can diced tomatoes (fire-roasted adds a nice smoky note)
1 (15 oz) can crushed tomatoes
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
2 tablespoons tomato paste
1 cup beef broth (low-sodium)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (optional, for heat)
1 teaspoon dried oregano
Salt and black pepper to taste
1 (8.5 oz) box cornbread mix (Jiffy preferred)
1 large egg
⅓ cup milk (whole milk preferred)
2 tablespoons melted butter (unsalted)
¼ cup shredded cheddar cheese (optional)
1 tablespoon honey (optional)

Instructions

Brown the Beef and Aromatics: 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. Drain off most of the fat, leaving about a tablespoon in the pan. Add the diced onion and cook for 3-4 minutes until softened, then add the minced garlic and cook for 30 seconds until fragrant.
Build the Chili Base: Transfer the beef and onion mixture to your slow cooker. Add the diced tomatoes, crushed tomatoes, tomato paste, beef broth, chili powder, cumin, smoked paprika, cayenne (if using), oregano, and a generous pinch of salt and pepper. Stir everything together until well combined.
Slow Cook the Chili: Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. About 30 minutes before you’re ready to serve, stir in the drained kidney beans and black beans. Taste the chili and adjust the seasoning.
Prepare the Cornbread Topping: In a small bowl, whisk together the cornbread mix, egg, milk, melted butter, and honey (if using) until just combined. A few lumps are fine. Fold in the shredded cheddar cheese if using.
Add the Topping and Bake: If your slow cooker insert is oven-safe, carefully spoon the cornbread batter over the chili, spreading it gently to the edges. If not, transfer the chili to an oven-safe baking dish (a 9×13-inch dish works well). Place in a preheated 375°F oven and bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Rest and Serve: Let the chili rest for 5 minutes after baking. Serve directly from the slow cooker or baking dish, scooping down through the cornbread to get some of that chili-soaked layer underneath.

Notes

For a crispier topping, broil for the last 2-3 minutes. The chili tastes even better the next day. For a vegetarian version, swap ground beef for cooked lentils or mashed pinto beans.

Prep Time: 15 minutes
Cook Time: 4-6 hours on low or 2-3 hours on high plus 20-25 minutes baking
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1/8
Calories: 480
Sugar: 12
Sodium: 890
Fat: 18
Saturated Fat: 7
Carbohydrates: 45
Fiber: 10
Protein: 32

Keywords: slow cooker chili, football chili, cornbread topping, game day chili, one-pot chili, easy chili recipe