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Cozy Crockpot Chili with Crispy Cornbread Croutons

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A rich, smoky chili made entirely in the slow cooker without browning the meat, topped with golden, buttery cornbread croutons. This set-it-and-forget-it recipe delivers deep, slow-cooked flavor with minimal effort.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced (or 1 tablespoon pre-minced garlic)
  • 2 cans (15 ounces each) fire-roasted diced tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • 2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1 box (8.5 ounces) cornbread mix (e.g., Jiffy)
  • 1 large egg
  • ⅓ cup milk (dairy or non-dairy)
  • 3 tablespoons melted butter (plus extra for greasing)
  • 1 tablespoon honey (optional)
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika

Instructions

  1. Prep the ingredients: Dice the onion and mince the garlic. Drain and rinse the beans. Open all cans. Measure out the spices.
  2. Layer everything in the slow cooker: Add the ground beef (no browning needed), diced onion, minced garlic, fire-roasted tomatoes (with juices), tomato sauce, tomato paste, drained beans, chili powder, cumin, smoked paprika, oregano, cayenne, salt, pepper, beef broth, Worcestershire sauce, and bay leaf. Stir until tomato paste is mostly incorporated.
  3. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, break up any large chunks of beef into bite-sized pieces. Taste and adjust seasoning.
  4. Make the cornbread croutons: About 45 minutes before serving, preheat oven to 400°F. Line a baking sheet with parchment paper. In a mixing bowl, whisk together cornbread mix, egg, milk, melted butter, honey (if using), garlic powder, and smoked paprika until just combined. Pour batter onto prepared baking sheet and spread into an even rectangle about ½-inch thick. Bake for 12-15 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool for 5 minutes.
  5. Toast the croutons: Cut the cornbread into 1-inch cubes. Spread cubes back on the baking sheet in a single layer. Bake for 8-10 minutes, flipping halfway, until golden and crispy on all sides.
  6. Serve: Ladle chili into bowls. Top generously with cornbread croutons and desired toppings (shredded cheddar, sour cream, sliced jalapeños, fresh cilantro, diced avocado).

Notes

Skipping the browning step saves time and dishes; the slow cooker develops deep flavor on its own. For best croutons, let cornbread cool completely before cutting. Store chili and croutons separately. Chili freezes well for up to 3 months.

Nutrition

Keywords: crockpot chili, slow cooker chili, cornbread croutons, comfort food, easy chili recipe, set it and forget it, ground beef chili

Find it online: https://sparklechew.com/cozy-crockpot-chili-with-crispy-cornbread-croutons/