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Best Slow Cooker Football Sunday Chili: Easy Game Day

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This set-it-and-forget-it chili uses whole chunks of beef chuck roast for incredible tenderness, with a perfectly balanced spice blend. It’s the ultimate game day meal that lets you enjoy the party instead of being chained to the kitchen.

Ingredients

Scale
  • 3 pounds beef chuck roast, cut into 1-inch cubes
  • 2 large yellow onions, diced
  • 6 garlic cloves, minced
  • 28 ounces canned diced tomatoes, undrained
  • 15 ounces canned crushed tomatoes
  • 3 tablespoons tomato paste
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 cup beef broth, low-sodium
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 2 teaspoons kosher salt (plus more to taste)
  • 1 teaspoon black pepper, freshly ground
  • 2 bay leaves
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 2 tablespoons olive oil

Instructions

  1. Pat the chuck roast dry with paper towels. Cut into 1-inch cubes, trimming large pieces of fat. Season generously with salt and pepper.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches, sear the beef cubes for 3-4 minutes per side until deeply browned. Transfer seared meat to the slow cooker.
  3. Reduce heat to medium and add remaining 1 tablespoon olive oil. Add diced onions and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Scrape up any browned bits from the pan.
  4. Pour about 1/4 cup of the beef broth into the skillet and deglaze, scraping the bottom. Pour the onion mixture and liquid into the slow cooker.
  5. Add diced tomatoes, crushed tomatoes, tomato paste, drained beans, remaining beef broth, chili powder, cumin, smoked paprika, oregano, cayenne, salt, pepper, bay leaves, Worcestershire sauce, and brown sugar to the slow cooker. Stir to combine.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until beef is fork-tender and chili has thickened.
  7. Remove bay leaves and discard. Taste and adjust seasoning with more salt, cayenne, or brown sugar as needed. If chili is too thin, mash some beans against the side of the slow cooker to thicken.
  8. Turn slow cooker to warm and let chili rest for 15 minutes before serving.

Notes

Don’t skip searing the beef—it creates deep flavor. For best results, cook on low. Chili improves after a day in the fridge. Add beans in the last 2 hours if cooking longer than 8 hours on low to prevent mushiness.

Nutrition

Keywords: slow cooker chili, football Sunday chili, game day chili, beef chili, easy chili, set it and forget it chili

Find it online: https://noshbelle.com/best-slow-cooker-football-sunday-chili-easy-game-day/