This easy Crockpot Chili recipe has dozens of 5-star reviews and has been awarded “winner” in multiple chili cook-offs!

Loaded with ground beef, Italian sausage, beans, veggies, tomatoes, and the ultimate homemade chili seasoning, this slow cooker chili recipe is the absolute best!

Crockpot Chili cooks in the slow cooker and is ready to enjoy.

The Best Way To Cook Chili Is In the Crockpot

This chili isn’t your typical “dump and forget it” crockpot recipe like most on my blog.

It’s better because it’s slow-cooked.

Slow cooking is the first secret to award-winning chili. It blends flavors, tenderizes beans and veggies, and makes the meat juicy and tender.

The second secret is browning first. Sautéing the veggies and browning the beef before adding them to the crockpot adds layers of flavor.

Prep all the ingredients for easy assembly.

Slow Cooker Chili Ingredients:

  • Smoky Flavors: Bacon adds a smoky flavor that’s not common in chili but makes a big difference!
  • Veggies: Sweet bell peppers, crisp celery, and onions add sweetness and crunch.
  • The Base: Chili beans and diced tomatoes make a hearty base, and tomato paste adds thickness.
  • Meat: Ground beef and Italian sausage add texture and lots of flavor.
  • Flavor Boosters: Spices add warmth, with a bit of sugar to balance it out. Worcestershire adds tang, garlic boosts flavor, and beef bouillon makes it meatier.

Quick Tip

Spicy Crockpot Chili: This chili has a kick! For a milder version, skip the jalapeños and use less cayenne pepper or chili powder. Serve with cheddar and sour cream to cool it down.

Cook the bacon, sauté the veggies, add the seasonings and paste, and sauté everything together.

How To Make Crockpot Chili

  1. Fry Bacon: Cook until crisp, remove, and keep the grease (hello flavor!)
  2. Cook Veggies: Sauté bell peppers, celery, onion, and jalapeño in bacon grease.
  3. Brown Meat: Cook ground beef and sausage, drain, and add to crockpot.
  4. Combine in Crockpot: Add veggies, beans, tomatoes, and bacon to the crockpot.
  5. Slow Cook: Cover and cook on low for 6-8 hours.

Top Tips for the Best Homemade Chili:

  • Slow Cook on Low: Cook for 6-8 hours to blend flavors and make everything tender.
  • Use Good Tomatoes: Better tomatoes mean better chili!
  • Chill Overnight: Make it a day ahead and chill. This boosts flavor—great for contests! The next day, warm the chili in the slow cooker on low for 1-2 hours.
  • Taste and Adjust: Before serving, taste and add more spices if needed until it’s just right.
  • Don’t Forget the Toppings: They complete the dish!
Adding all the ingredients into the slow cooker to cook.

What Toppings Go With Chili?

I love serving this crockpot chili family-style, so everyone can build their own perfect bowls. Here are our favorites:

  • Cheeses: Shredded cheddar, Monterey Jack, or pepper Jack.
  • Fresh Additions: Chopped cilantro or a squeeze of lime.
  • Creamy Toppings: Sour cream or Greek yogurt to balance the spice.
  • Crunchy Additions: Tortilla chips, corn chips, or saltine crackers for crunch.
  • Avocado: Sliced or diced for some nice creaminess.
  • Spicy Elements: Jalapeño slices, hot sauce, or red pepper flakes for extra heat.
  • Onions: Diced red or sliced green onions for a sharp bite.
Enjoy the best crockpot chili recipe fresh out of the slow cooker.

How To Serve Slow Cooker Chili

Crockpot chili is perfect for leftovers and super versatile. Here are some favorite ways to enjoy it:

  • Chili-Stuffed Baked Potatoes: Top baked potatoes with chili and toppings.
  • Navajo Tacos: Spoon chili onto fry bread, then add cheese and sour cream.
  • Chili Shepherd’s Pie: Use leftover chili as the base and top with mashed potatoes.
  • Chili Mac or Chili Dogs: Mix chili with mac-and-cheese or spoon over hot dogs for a hearty meal.

Variations

The delicious crockpot chili served up in a bowl.

Freezing Leftover Crockpot Chili:

  • As a Freezer Meal: Combine all ingredients and place in freezer bags. Freeze flat. Thaw overnight in the fridge, then cook on low.
  • Already Cooked Chili: Cool to room temp, then freeze in small portions. Thaw in the fridge and reheat in the slow cooker.

More Beef Recipes To Try:

4.99 from 214 votes

Crockpot Chili Recipe (Cook-off Winner!)

Here's a delicious Crockpot Chili with dozens of 5-star reviews and winner of multiple chili cook-offs! This Crockpot Chili recipe is made with plenty of spice and packed with lots of flavor.
Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 10 -12 large servings

Equipment

  • 6 quart slow cooker see note 1

Ingredients 
 

  • 5 slices bacon chopped
  • 1 red bell pepper finely diced
  • 1 green bell pepper finely diced
  • 1/2 cup finely diced celery 2 stalks
  • 1 cup finely diced yellow onion 1 small onion
  • 1 small jalapeño pepper optional, finely diced
  • 1 tablespoon minced garlic
  • 6 ounces tomato paste
  • 48 ounces chili (pinto) beans 3×16-ounce cans
  • 56 ounces petite diced tomatoes 2×28-ounce cans
  • 2 pounds ground beef 80/20
  • 1 pound Italian sausage mild or hot

Seasonings

  • 4 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 2 teaspoons cumin
  • 1 teaspoon dried basil
  • 1 teaspoon seasoned salt
  • 3/4 teaspoon pepper
  • 1 teaspoon cayenne pepper optional, see note 2
  • 1 teaspoon paprika
  • 1 tablespoon white sugar
  • 1 tablespoon Worcestershire sauce
  • 3 beef bouillon cubes
  • Toppings of choice see note 3

Instructions 

  • In a skillet over medium heat, cook the bacon until crisp. Remove and place on a paper towel-lined plate to drain. Set aside.
  • Leave the bacon grease in the skillet. Add the bell peppers, celery, onion, jalapeño, and garlic. Sauté over medium heat, stirring occasionally, until tender, about 5-8 minutes. Add the seasonings and tomato paste, and cook until fragrant, 1-3 more minutes. Transfer everything to the slow cooker.
  • Add the chili beans (with liquid), diced tomatoes (with liquid), sugar, Worcestershire sauce, and crumbled bouillon cubes to the slow cooker.
  • In the same skillet, cook and crumble the ground beef and Italian sausage over high heat. Brown in batches, if needed, so the meat can be in a single layer and is able to sear nicely instead of steaming, which adds more flavor. Cook until deeply browned. Drain excess fat, then add the meat to the slow cooker along with the bacon. Stir everything well.
  • Cover and cook on low for 6-8 hours.
  • Taste and adjust seasonings (like salt, pepper, and chili powder) if needed. Serve with fresh cilantro, sour cream, and Cheddar cheese.

Video

Recipe Notes

Note 1: This recipe fills a 6-quart slow cooker to the top. It makes a huge batch, perfect for eating throughout the week, taking to a chili cook-off, or freezing in portions.
Note 2: The jalapeño and cayenne pepper add a lot of heat, so omit or reduce if you prefer a milder chili.
Note 3: Add your favorite toppings such as sour cream or Greek yogurt, diced avocado, sharp cheddar cheese, cilantro, lime, jalapeños, corn chips, etc.

Nutrition

Calories: 620kcal | Carbohydrates: 45g | Protein: 33g | Fat: 35g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 2264mg | Potassium: 1791mg | Fiber: 12g | Sugar: 20g | Vitamin A: 2165IU | Vitamin C: 51mg | Calcium: 165mg | Iron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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4.99 from 214 votes (20 ratings without comment)

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589 Comments

  1. Mariah says:

    5 stars
    I love this chili recipe! I seriously cooked it for three weeks straight. My old man and I can eat on this for days during our busy work weeks! I even one time added too much cumin and it still tasted wonderful! I do have a question though – can I replicate this recipe in the Instant Pot on the slow cooker setting? My old man (bless him) accidentally broke the tempered glass lid to my slow cooker so I got an IP instead. I don’t want to ruin the integrity of the recipe but I also really wanna use my new kitchen accessory! Any advice? Have you used the IP for chili before?

  2. Robert says:

    5 stars
    I made this for the second time and it came out perfect both times. I used the mild Italian sausage and in place of the jalapeรฑo peppers (since I had none) I used about 2 table spoons of chopped up Rio Luna nacho peppers I had in the fridge. The heat and sweetness of the sausage was spot on. My wife, who is not a Chile fan loved it. Even better a couple days later after reheating.
    My go to chili recipe.
    Thank you.

    1. Chelsea Lords says:

      So happy to hear this! Thanks Robert! ๐Ÿ™‚

  3. Ross Winokur says:

    5 stars
    Best chili ever hands down…recommended it to a friend who made it and thought the exact same thing!

    1. Chelsea Lords says:

      I am so happy to hear this! Thanks Ross! ๐Ÿ™‚

  4. Shannon says:

    My husband hates anything resembling a vegetable or chunk of tomato in his chili. Wondering if I could saute the veggies and puree them and the tomatoes together so i still get the flavor?

    1. Chelsea Lords says:

      What about using crushed tomatoes instead?

  5. Larry says:

    The first attempt is cooking as I write. I plan to serve it over spaghetti squash. I also have a 6 quart Rival and after two hours the chili is beginning to boil. Should I be concerned? I have it on slow cook

    1. Chelsea Lords says:

      Sounds like your slow cooker runs really hot! I’d put it to warm for a few hours

  6. Jenn says:

    4 stars
    Great recipe! I’ve made it several times now. I did feel it needed more beans. There is 3 pounds of meat and only 3 cans of beans. I made it today and it turned out the best it has yet. I added 2 more cans of black beans and omitted 2 cans of diced tomatoes. I also have never added the beef boullion because I can’t find any that don’t have processed ingredients. I think it tastes just fine without the beef boullion and I’ll usually add a little extra pepper or garlic salt.

  7. Jordan says:

    Okay so Iโ€™ve never made chili before and I love your recipes so I thought I would give yours a try and it was amazing! This recipe was super easy to follow and tasted so good. Not surprising though because all of your recipes are 10/10. Thanks for giving us your chili secrets!

    1. Chelsea Lords says:

      You are so kind! Thanks so much for your comment! I’m so happy you enjoyed this Crockpot Chili! ๐Ÿ™‚

  8. Maria Conklin says:

    Hi Chelsea! Iโ€™m making this crockpot chili today, but Iโ€™m actually going to be doing it on the stovetop in my 7qt. Dutch oven. Should I add more liquid to this chili?

    1. Chelsea Lords says:

      I don’t think so! As it cooks, it becomes more liquid-y ๐Ÿ™‚ If you don’t want it super thick you can certainly add in a cup or so of beef broth or stock

  9. john says:

    Have not made this yet but will tonight, my only concern is I am very good at following a recipe but if I have to add anything to taste, I cannot tell what item is missing? ie: salt, pepper, chili powder. I would hate to make this just to find I ruin it by adding the wrong spice. Will it work as is?

    1. Chelsea Lords says:

      Sorry, I’m not sure what you’re asking. The spices are listed out in the amount to add, listed under “seasonings” in the recipe card

  10. Rich Hutchins says:

    Iโ€™ve made this at least every month since it was posted…..it is an absolute hit! I used it for a chili contest and I got 2nd…..but they resounded it was because there were no jalapeรฑos. I wasnโ€™t about to add something I couldnโ€™t eat in case there were leftovers so I wasnโ€™t upset at all. Turns out there were no leftovers. It was a complete success in my mind! I just made this for my Mom today and she doesnโ€™t get chili often. My late father didnโ€™t like it so she never made it for herself. She was amazed at how good it was!

    1. Chelsea Lords says:

      I am so happy to hear this! Thanks so much for sharing Rich! ๐Ÿ™‚