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Smoky Chipotle Football Chili with Cornbread Croutons

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A hearty, smoky chipotle chili with crispy cornbread croutons that soak up all the rich, spicy broth. Perfect for game day or any cold-weather gathering, this crowd-pleasing recipe comes together with simple pantry ingredients and delivers big flavor with minimal effort.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2–3 chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce from the can
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups beef broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 box (8.5 oz) cornbread mix (e.g., Jiffy)
  • 1/3 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1/2 cup shredded sharp cheddar cheese (optional)
  • 1/4 teaspoon smoked paprika (for cornbread)
  • Shredded cheddar cheese (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Lime wedges (for topping)

Instructions

  1. Preheat oven to 400°F. Grease an 8×8 baking dish. In a mixing bowl, combine cornbread mix, milk, egg, and melted butter. Stir until just combined. Fold in shredded cheddar and smoked paprika if using. Pour batter into prepared dish and bake for 18-22 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then cut into 1-inch cubes. Spread cubes on a baking sheet and bake for another 5-7 minutes until edges are crispy. Set aside.
  2. While cornbread bakes, heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart, until browned all over, about 6-8 minutes. Leave about 1 tablespoon of fat in the pot. Use a slotted spoon to transfer beef to a plate and set aside.
  3. Reduce heat to medium. Add diced onion to the pot and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  4. Stir in tomato paste and cook for 1-2 minutes, stirring constantly. Add minced chipotle peppers and adobo sauce, stirring to combine. Cook for another minute.
  5. Pour in fire-roasted tomatoes, beef broth, chili powder, cumin, smoked paprika, and oregano. Stir, scraping up any browned bits from the bottom. Return browned beef to the pot. Bring to a boil, then reduce heat to low.
  6. Let chili simmer uncovered for 20 minutes, stirring occasionally. After 20 minutes, stir in drained kidney beans and black beans. Continue simmering for another 10-15 minutes. Taste and adjust seasoning with salt and pepper.
  7. Ladle chili into bowls. Top with cornbread croutons and desired toppings: shredded cheese, sour cream, cilantro, avocado, and lime wedges. Serve hot.

Notes

Start with 2 chipotle peppers if you’re spice-sensitive; you can always add more. Don’t rush the browning of the beef—let it sit without stirring for a minute or two to develop a deep brown crust. The double-bake for cornbread croutons is essential for texture. This chili tastes even better the next day as flavors meld. Store cornbread croutons separately at room temperature in a paper bag for up to 2 days; re-crisp in a 350°F oven for 5 minutes before serving.

Nutrition

Keywords: chipotle chili, football chili, cornbread croutons, game day chili, smoky chili, ground beef chili, comfort food, tailgate recipe

Find it online: https://eliplate.com/smoky-chipotle-football-chili-with-cornbread-croutons/