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Easy Smoky Chipotle Football Chili with Cornbread Croutons

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This smoky chipotle football chili is a game-day favorite, featuring deep campfire smokiness from chipotle peppers, tender beef and beans, and crispy cornbread croutons for a buttery crunch. It’s bold, hearty, and ready in about 45 minutes.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced (about 1½ cups)
  • 4 cloves garlic, minced
  • 2–3 dried chipotle peppers, rehydrated and minced
  • 2 tablespoons tomato paste
  • 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 (low-sodium)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 tablespoon brown sugar (optional)
  • 2 cups leftover cornbread, cut into ½-inch cubes
  • 2 tablespoons melted butter
  • ½ teaspoon smoked paprika (for croutons)
  • ¼ teaspoon garlic powder
  • Salt to taste (for croutons)

Instructions

  1. Rehydrate the chipotle peppers: Place dried chipotle peppers in a small bowl and cover with hot water. Let sit for 10 minutes until softened. Drain, remove stems and seeds, and mince finely. Set aside.
  2. Brown the beef: Heat olive oil in a Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart, until browned all over, about 6 to 8 minutes. Drain excess fat, leaving about 1 tablespoon in the pot.
  3. Sauté the aromatics: Reduce heat to medium. Add diced onion and cook for 4 to 5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  4. Build the flavor base: Stir in tomato paste and minced chipotle peppers. Cook for 2 minutes, stirring constantly, until tomato paste darkens.
  5. Add the spices: Sprinkle in chili powder, ground cumin, smoked paprika, and dried oregano. Stir and cook for 1 minute until toasted.
  6. Add the liquids and beans: Pour in fire-roasted diced tomatoes (with juices), beef broth, kidney beans, and black beans. Stir to combine.
  7. Simmer the chili: Bring to a gentle boil, then reduce heat to low. Cover partially and simmer for 25 to 30 minutes, stirring occasionally. For thicker chili, simmer uncovered for the last 10 minutes.
  8. Season and adjust: Taste and add salt, black pepper, and brown sugar (if using) to balance the heat.
  9. Make the cornbread croutons: While chili simmers, preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Toss cornbread cubes with melted butter, smoked paprika, garlic powder, and salt. Spread in a single layer and bake for 10 to 12 minutes, flipping halfway, until golden and crispy.
  10. Rest and serve: Remove chili from heat and let rest for 5 minutes. Ladle into bowls, top with cornbread croutons, and add desired toppings.

Notes

Chipotle peppers vary in heat; start with 2 and adjust. Rehydrate dried chipotles for best texture. For a milder chili, remove seeds from peppers. Cornbread croutons are best made fresh but can be stored for 2 days and re-crisped. Chili freezes well for up to 3 months.

Nutrition

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

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