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Slow Cooker Football Chili with Easy Cornbread Muffins

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A hearty, hands-off chili made in the slow cooker with ground beef, beans, and a blend of spices, served with tender, slightly sweet cornbread muffins. Perfect for game days or cozy Sundays.

Ingredients

Scale
  • 2 lbs ground beef (80/20 blend)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (14.5 oz each) fire-roasted diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 cans (15 oz each) dark red kidney beans, drained and rinsed
  • 1 cup low-sodium beef broth
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1–2 chipotle peppers in adobo sauce, minced (optional)
  • 1 cup yellow cornmeal (stone-ground)
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons honey

Instructions

  1. Prep your ingredients (10 minutes). Dice the onion and mince the garlic. Drain and rinse the kidney beans. Measure out spices into a small bowl. If using chipotle peppers, mince them now.
  2. Add everything to the slow cooker (5 minutes). Place the ground beef in the bottom of the slow cooker. Add diced onion, minced garlic, canned diced tomatoes (with juices), tomato sauce, drained beans, and beef broth. Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and pepper over the top. Add chipotle peppers if using. Stir to combine.
  3. Cook on low for 6-8 hours or high for 3-4 hours. About 30 minutes before serving, break up any large chunks of beef with a wooden spoon. Taste and adjust seasoning.
  4. About 45 minutes before chili is done, preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
  5. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk buttermilk, egg, melted butter, and honey until smooth.
  6. Pour wet ingredients into dry and stir until just combined (a few lumps are fine). Divide batter evenly among muffin cups, filling each about 3/4 full.
  7. Bake muffins for 15-18 minutes, until tops are golden and a toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
  8. Finish the chili: Give it a final stir. If too thick, add a splash of beef broth. If too thin, cook uncovered on high for 15-20 minutes. Adjust salt and pepper. Serve hot with cornbread muffins.

Notes

For best results, use 80/20 ground beef for flavor and tenderness. The chili will look liquidy at first but thickens as it cooks. Cornbread muffins are best served warm. Leftover chili keeps for up to 5 days in the refrigerator or 3 months in the freezer.

Nutrition

Keywords: slow cooker chili, football chili, cornbread muffins, game day chili, easy chili recipe, comfort food

Find it online: https://bitesienna.com/slow-cooker-football-chili-with-easy-cornbread-muffins/