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Best Crockpot Football Chili with Cheddar & Green Onion

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This hearty, beefy chili is perfect for game day. Made in the slow cooker with a rich, smoky flavor, it’s topped with sharp cheddar and fresh green onions for a crowd-pleasing meal that’s ready when you are.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (15 oz) tomato sauce
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 cup beef broth, low-sodium
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup green onions, sliced
  • Sour cream (optional)
  • Pickled jalapeños (optional)

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until deeply browned. Drain off excess fat, leaving about 1 tablespoon in the pan.
  2. Sauté the aromatics: Reduce heat to medium. Add the diced onion to the same pan with the reserved beef fat. Cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant. Scrape up any browned bits from the bottom of the pan.
  3. Bloom the spices: Add the tomato paste and all the dried spices (chili powder, cumin, smoked paprika, oregano, cayenne, salt, pepper) to the pan. Stir constantly for 1 minute until fragrant.
  4. Combine in the slow cooker: Transfer the beef and onion mixture to a 6-quart slow cooker. Add the diced tomatoes (undrained), tomato sauce, drained kidney beans, drained pinto beans, and beef broth. Stir everything together until well combined.
  5. Slow cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir once halfway through if possible.
  6. Adjust seasoning: About 30 minutes before serving, taste the chili and adjust salt, pepper, or heat level. If too thick, stir in a splash more broth. If too thin, leave the lid off for the last 30 minutes.
  7. Serve with toppings: Ladle the chili into bowls. Top generously with shredded sharp cheddar and sliced green onions. Add a dollop of sour cream and pickled jalapeños if desired. Serve immediately.

Notes

Don’t skip browning the beef—it’s the most important step for flavor. For a thicker chili, leave the lid off for the last 30 minutes or stir in a mixture of 2 tablespoons masa harina and 1/4 cup cold water. This chili can sit on warm for 2-3 hours without suffering, making it perfect for game day.

Nutrition

Keywords: crockpot chili, football chili, game day chili, slow cooker chili, beef chili, cheddar chili, green onion chili

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