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 haven’t made this yet – wondering how spicy it is and if I can make a mild version? Our kiddos don’t love spice, but they do like chili! And bacon ?
Hey Lonni! I would leave out the jalapenos, use all chili beans in MILD sauce, and potentially decrease the chili powder, cayenne, and paprika (add slowly to taste!) Enjoy!
I made your recipe a few days ago minus the jalapeno’s. My family has a more sensitive pallet to heat then I do! Lol. Thank you sooo much for publishing this recipe. It was absolutely delicious and a perfect way to warm up from the cold and snowy day. I will definitely be making it again!
Haha I’ll take the jalapeño out depending on my crowd too! I’m so glad you guys enjoyed! Thanks so much Melissa! 🙂
I’m excited to try this! But what on earth are chili beans in mild/medium sauce? I’ve never heard of such a thing. I wonder if it’s regional- I’m in NYC, & found your page from a quick google.
In any case, I’m going to make this tomorrow, but with jalapenos in adobo sauce instead of straight jalapenos. I could eat that adobo sauce stuff straight from the can!!!
I have a friend that can’t eat pork. Would you skip the bacon entirely? Or substitute turkey bacon?
You can skip it! 🙂 Turkey bacon would work too, but I’d add it at the end only
To go along with my first reply…Seriously, I let this cook 6 hours and let my husband taste it, we both had three bowls right now!! I wanted to let it refrigerate and reheat as you suggested, it’s too delicious! And I really am not a big fan of chili, but this is beyond delicious! Thanks again! Looking forward to using your other recipes…and eating this tomorrow after it marinates more
Omgoodness!!! This chili came out wonderfully delicious!!! My husband did the shopping for the recipe and preferred to leave the jalapenos out, (which I kind of wanted) so I added a little bit more cayenne…I have never in my life tasted chili this good. I tried to make my mom’s recipe last winter, with no success, but I cannot wait for her to try this!!
Ahhh this made my day! So happy you guys loved it so much! Thank you so much! 🙂
Hi Chelsea, this looks delicious and can’t wait to try it. I do have a question about the bouillon. Have you ever used or tried “Better Than Bouillon” in this chili? Thanks for any help you can give me. Have a wonderful and blessed day. 🙂
I haven’t, but it should work just fine! Let me know if you try it. Thanks! 🙂
Hi, Chelsea, this looks delicious and can’t wait to try it. I love that this is done in a crock pot. I do have a question about the bouillon. Have you ever used or tried “Better Than Bouillon”? Just wandering if that could be used in place of the cubes. Thanks for any help you can give me. Have a wonderful and blessed day. :).
Do you suppose I could use Rotel in place of the Jalapeno and Diced Toms?
That’s what I’m going to try tomorrow, – Rotel in place of diced tomatoes…I’ll let you know!! Cheers!
Hope you love it! 🙂
I modified this to fit into a 4qt crockpot and made it for dinner for some friends. It did not disapoint. They really enjoyed it.
Yay!! So glad to hear! Thanks Katie! 🙂