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Slow Cooker Championship Chili Recipe with Easy Jalapeño Cornbread Croutons

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A flavorful slow cooker chili simmered all day to develop rich, smoky heat and hearty goodness, topped with crispy jalapeño cornbread croutons that add a spicy crunch.

Ingredients

Scale
  • 1 lb ground beef (lean or regular)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, preferably fire-roasted
  • 2 tablespoons tomato paste
  • 1 cup beef broth, low sodium preferred
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 1 small jalapeño, finely chopped (optional)
  • For the Jalapeño Cornbread Croutons:
  • 1 batch jalapeño cornbread (about 8×8-inch pan), cubed
  • 2 tablespoons butter, melted
  • 1/2 teaspoon garlic powder
  • Pinch of salt

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon.
  2. Add chopped onion, garlic, red bell pepper, and jalapeño (if using). Cook until softened and fragrant, about 5 minutes. Season lightly with salt and pepper.
  3. Transfer the browned beef mixture to your slow cooker.
  4. Add kidney beans, black beans, diced tomatoes, tomato paste, beef broth, chili powder, smoked paprika, cumin, cocoa powder, oregano, salt, and pepper. Stir well to combine.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir gently midway through cooking to prevent sticking.
  6. While chili cooks, preheat oven to 375°F (190°C). Cut jalapeño cornbread into 1-inch cubes.
  7. Toss cornbread cubes with melted butter, garlic powder, and a pinch of salt in a mixing bowl until evenly coated.
  8. Spread coated cornbread cubes in a single layer on a baking sheet. Bake for 15-20 minutes, flipping halfway through, until golden and crisp.
  9. Taste chili and adjust seasoning as needed. If too thick, add a splash of beef broth or water.
  10. Serve chili hot, topped generously with jalapeño cornbread croutons.

Notes

Do not rush browning the beef to develop flavor. Rinse beans to reduce excess salt and starch. Layer spices during cooking for complexity. Use day-old cornbread for croutons for better crispness. Adjust spice levels by adding jalapeño late or substituting peppers. Store chili and croutons separately to maintain crunch. Chili flavors improve after resting overnight.

Nutrition

Keywords: slow cooker chili, championship chili, jalapeño cornbread croutons, easy chili recipe, game day chili, hearty chili, smoky chili

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