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Easy Spicy Football Chili with Cornbread Croutons

spicy football chili with cornbread croutons - featured image
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This thick, meaty chili has a slow-building heat that warms you from the inside out, topped with crispy, buttery cornbread croutons. It’s the ultimate game day comfort food that feeds a crowd and reheats beautifully.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 jalapeños, seeded and finely diced
  • 1 red bell pepper, diced
  • 2 tablespoons chili powder (preferably Gebhardt)
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (Mexican oregano if available)
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt (plus more to taste)
  • 1 can (14.5 oz) fire-roasted diced tomatoes (undrained)
  • 1 can (14.5 oz) crushed tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 bottle (12 oz) dark beer (such as Guinness)
  • 2 cups beef broth (low-sodium)
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • 1 box cornbread mix (such as Jiffy)
  • 1 egg
  • 1/3 cup milk
  • 2 tablespoons melted butter
  • 1/2 teaspoon chili powder
  • 1/4 cup shredded cheddar cheese (optional)
  • Shredded cheddar cheese (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Fresh cilantro, chopped (for topping)
  • Diced red onion (for topping)
  • Sliced jalapeños (for topping)
  • Avocado chunks (for topping)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine cornbread mix, egg, milk, melted butter, 1/2 teaspoon chili powder, and optional shredded cheddar. Stir until just combined.
  3. Spread batter evenly on prepared baking sheet to about 1/2 inch thick. Bake for 12-15 minutes until golden brown and a toothpick inserted in center comes out clean. Cool for 10 minutes, then cut into 1-inch cubes.
  4. Spread cubes back on baking sheet and bake for another 8-10 minutes until crispy and golden. Set aside to cool completely.
  5. Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until deeply browned, about 8-10 minutes. Spoon off excess fat, leaving about 2 tablespoons and the browned bits.
  6. Reduce heat to medium. Add onion, bell pepper, and jalapeños. Cook for 5-6 minutes until softened and starting to brown. Add garlic and cook for 1 minute until fragrant.
  7. Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Stir constantly for about 1 minute to toast spices.
  8. Pour in dark beer and scrape up browned bits from bottom of pot. Let simmer for 3-4 minutes until reduced by about half.
  9. Stir in tomato paste and cook for 1 minute. Add fire-roasted diced tomatoes, crushed tomatoes, beef broth, and brown sugar. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
  10. Stir in drained kidney beans and black beans. Simmer for another 15 minutes.
  11. Remove from heat. Stir in lime juice. Taste and adjust seasoning.
  12. Ladle chili into bowls and top with cornbread croutons and desired toppings.

Notes

For deeper flavor, let chili simmer for 2-3 hours. Add beans at the end to prevent mushiness. Cornbread croutons can be made ahead and stored in an airtight container at room temperature for up to 3 days. For a vegetarian version, double the beans and add a chopped portobello mushroom.

Nutrition

Keywords: spicy chili, football chili, cornbread croutons, game day chili, beef chili, easy chili recipe

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