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Best 7-Layer Slow Cooker Football Sunday Chili with Cornbread Croutons

Best 7-layer slow cooker football Sunday chili with cornbread croutons - featured image
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This hearty, slow-cooked chili features layers of flavor from browned beef, toasted spices, and fire-roasted tomatoes, topped with crunchy, buttery cornbread croutons. Perfect for game days or cozy nights in.

Ingredients

Scale
  • 2 pounds (900g) ground beef (80/20 blend)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes (undrained)
  • 1 can (15 oz / 425g) tomato sauce
  • 2 cans (15 oz / 425g each) kidney beans, drained and rinsed
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 2 cups (480ml) beef broth (low-sodium)
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • Salt and black pepper to taste
  • 4 cups (about 400g) day-old cornbread, cut into 1-inch cubes
  • 3 tablespoons (42g) unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt

Instructions

  1. Brown the beef in batches: Heat a large skillet over medium-high heat. Add half the ground beef and cook, breaking it apart, until well browned (6-8 minutes). Transfer to the slow cooker. Repeat with remaining beef.
  2. Sauté the aromatics: Drain all but 1 tablespoon of fat from the skillet. Add diced onion and cook over medium heat until softened (about 5 minutes). Add minced garlic and cook for 30 seconds until fragrant. Transfer to the slow cooker.
  3. Toast the spices: Reduce heat to medium-low. Add tomato paste, chili powder, cumin, smoked paprika, and cayenne to the skillet. Stir constantly for about 1 minute until fragrant and tomato paste darkens slightly.
  4. Deglaze the pan: Pour about 1/2 cup of beef broth into the skillet and scrape up browned bits. Pour this mixture into the slow cooker.
  5. Add remaining ingredients: Add fire-roasted tomatoes, tomato sauce, drained kidney beans, black beans, remaining beef broth, Worcestershire sauce, and bay leaves to the slow cooker. Stir to combine. Season with 1 teaspoon salt and 1/2 teaspoon pepper (adjust later).
  6. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Low is preferred for better flavor development.
  7. Make cornbread croutons: About 30 minutes before serving, preheat oven to 375°F (190°C). In a bowl, combine melted butter, garlic powder, smoked paprika, and salt. Add cornbread cubes and toss gently. Spread in a single layer on a baking sheet. Bake for 12-15 minutes, stirring halfway, until golden and crispy.
  8. Finish the chili: Remove bay leaves. Taste and adjust seasoning. If too thin, cook uncovered on high for 20-30 minutes to thicken.
  9. Serve: Ladle chili into bowls and top generously with cornbread croutons and optional toppings (shredded cheddar, sour cream, cilantro, jalapeños, diced red onion).

Notes

For best flavor, brown the meat in batches and toast the spices. The chili tastes even better the next day. Cornbread croutons are best fresh but can be stored in an airtight container for up to 2 days. For a thicker chili, cook uncovered on high for 20-30 minutes at the end.

Nutrition

Keywords: slow cooker chili, football Sunday chili, cornbread croutons, game day chili, beef chili, 7-layer chili

Find it online: https://cookyep.com/best-7-layer-slow-cooker-football-sunday-chili-with-cornbread-croutons/