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Easy Spicy Football Chili with Cornbread Muffins: Best Game Day Recipe

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This hearty, spicy chili is packed with deep, savory flavor thanks to a secret touch of cocoa powder and blooming spices in rendered beef fat. Paired with tender, cheesy cornbread muffins, it’s the ultimate game day comfort food that comes together in under an hour.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20 blend)
  • 1 large yellow onion, diced (about 1.5 cups)
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 tablespoon unsweetened cocoa powder
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 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
  • 2 cups low-sodium beef broth
  • 1 tablespoon brown sugar
  • Salt and black pepper to taste
  • 1 cup yellow cornmeal (stone-ground)
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 cup corn kernels (frozen, no need to thaw)
  • 1/2 cup shredded cheddar cheese (optional)

Instructions

  1. Brown the beef: Heat olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it apart, until well browned (about 8 minutes). Transfer beef to a plate, leaving about 2 tablespoons of drippings in the pot.
  2. Sauté aromatics: Reduce heat to medium. Add diced onion and bell pepper; cook until softened (about 5 minutes), scraping up browned bits. Add minced garlic and cook for 30 seconds until fragrant.
  3. Bloom spices: Add chili powder, cumin, smoked paprika, oregano, cayenne, and cocoa powder. Stir constantly for 1 minute until fragrant. If sticking, add a splash of beef broth.
  4. Build chili base: Pour in diced tomatoes (with juices), tomato sauce, and beef broth. Stir, scraping bottom. Add brown sugar and stir until dissolved.
  5. Simmer chili: Return browned beef to pot. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally.
  6. Add beans: Stir in drained kidney beans and pinto beans. Simmer uncovered for 10 minutes. Taste and adjust salt, pepper, and cayenne.
  7. Make cornbread batter: Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners. In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
  8. Combine wet ingredients: In a small bowl, whisk buttermilk, melted butter, and egg until smooth. Pour into dry ingredients and stir until just combined (a few lumps are fine). Gently fold in corn kernels and cheddar cheese.
  9. Bake muffins: Divide batter evenly among muffin cups. Bake for 15-18 minutes until golden brown and a toothpick inserted in center comes out clean. Cool in tin for 5 minutes, then transfer to a cooling rack.
  10. Serve: Ladle hot chili into bowls. Serve immediately with warm cornbread muffins. Optional: top with sour cream or fresh cilantro.

Notes

Don’t skip blooming the spices in the fat—it’s the key to deep flavor. The cocoa powder adds richness, not sweetness. For a thicker chili, simmer uncovered longer or mash some beans. Cornbread muffins are best served warm; store leftovers in a zip-top bag at room temperature for up to 2 days.

Nutrition

Keywords: chili, spicy chili, football chili, game day recipe, cornbread muffins, easy chili, ground beef chili, comfort food

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