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!
Table of Contents
- The Best Way To Cook Chili Is In the Crockpot
- Slow Cooker Chili Ingredients:
- How To Make Crockpot Chili
- Top Tips for the Best Homemade Chili:
- What Toppings Go With Chili?
- How To Serve Slow Cooker Chili
- Freezing Leftover Crockpot Chili:
- More Beef Recipes To Try:
- Crockpot Chili Recipe (Cook-off Winner!) Recipe
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.
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.
How To Make Crockpot Chili
- Fry Bacon: Cook until crisp, remove, and keep the grease (hello flavor!)
- Cook Veggies: Sauté bell peppers, celery, onion, and jalapeño in bacon grease.
- Brown Meat: Cook ground beef and sausage, drain, and add to crockpot.
- Combine in Crockpot: Add veggies, beans, tomatoes, and bacon to the crockpot.
- 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!
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.
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
- Vegetarian Crockpot Chili: Try my famous vegetarian chili. Cook in the slow cooker for 4-6 hours on low or 2-3 hours on high.
- Crockpot Chicken Chili: Check out my popular White Chicken Chili Recipe or this Creamy Chicken Enchilada Chili.
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:
- Beef Burrito Recipe with rice
- Vegetable Beef Soup made with ground beef
- Ground Beef Stroganoff reader favorite recipe!
- Mongolian Ground Beef with garlic and ginger
- Ground Beef Recipes all our favorites in one spot!
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.
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.
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?
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 jalapeño 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.
So happy to hear this! Thanks Robert! 🙂
Best chili ever hands down…recommended it to a friend who made it and thought the exact same thing!
I am so happy to hear this! Thanks Ross! 🙂
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?
What about using crushed tomatoes instead?
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
Sounds like your slow cooker runs really hot! I’d put it to warm for a few hours
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.
Okay so I’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!
You are so kind! Thanks so much for your comment! I’m so happy you enjoyed this Crockpot Chili! 🙂
Hi Chelsea! I’m making this crockpot chili today, but I’m actually going to be doing it on the stovetop in my 7qt. Dutch oven. Should I add more liquid to this chili?
I don’t think so! As it cooks, it becomes more liquid-y 🙂 If you don’t want it super thick you can certainly add in a cup or so of beef broth or stock
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?
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
I’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 jalapeños. I wasn’t about to add something I couldn’t eat in case there were leftovers so I wasn’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 doesn’t get chili often. My late father didn’t like it so she never made it for herself. She was amazed at how good it was!
I am so happy to hear this! Thanks so much for sharing Rich! 🙂