Easy Crockpot Game Day Chili with Cornbread Topping
This easy crockpot chili with cornbread topping is a set-it-and-forget-it meal that combines smoky, hearty chili with sweet, tender cornbread baked right on top. Perfect for game day or busy weeknights, it’s a one-pot wonder that delivers big flavor with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes (on high) or 6 hours 30 minutes (on low)
- Total Time: 3 hours 45 minutes (on high) or 6 hours 45 minutes (on low)
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 2 lbs ground beef (85/15 lean)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes (fire-roasted preferred), undrained
- 1 can (15 oz) dark red kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 3 tablespoons tomato paste
- 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)
- ½ teaspoon black pepper (or to taste)
- 1 cup yellow cornmeal (medium grind)
- ½ cup all-purpose flour
- 2 tablespoons sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup whole milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
Instructions
- Layer the chili ingredients in the slow cooker: add the ground beef (raw), diced onion, minced garlic, diced tomatoes with their juice, drained kidney beans, drained black beans, tomato paste, and beef broth.
- Add the spices: sprinkle chili powder, cumin, smoked paprika, oregano, salt, and pepper over the top. Stir until the tomato paste is mostly dissolved and spices are evenly distributed.
- Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. About 30 minutes before the chili is done, use two forks to break up any remaining large chunks of beef. Taste and adjust salt and spices if needed.
- About 20 minutes before adding the topping, make the cornbread batter: in a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate small bowl, whisk milk, egg, and melted butter. Pour wet ingredients into dry and stir until just combined (a few lumps are fine).
- Drop spoonfuls of the cornbread batter evenly over the surface of the hot chili. Do not spread. Cover and cook on high for 30 to 45 minutes, until the cornbread is golden and a toothpick inserted in the center comes out clean.
- Turn off the slow cooker and let the chili rest for 10 minutes with the lid off. Scoop into bowls, making sure each portion gets some cornbread and chili. Garnish as desired.
Notes
Don’t brown the beef first; cooking it raw in the slow cooker keeps it tender. Let the cornbread topping rest for 10 minutes before serving to prevent mushiness. Use room temperature milk and egg for the cornbread batter. For a vegetarian version, skip the beef and add an extra can of beans and a diced bell pepper. For a gluten-free option, use a 1:1 gluten-free flour blend in the cornbread topping.
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 480
- Sugar: 12
- Sodium: 800
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 10
- Protein: 32
Keywords: crockpot chili, slow cooker chili, cornbread topping, game day chili, easy chili recipe, one-pot chili, comfort food