Crockpot Chili Recipe

Introduction

This Crockpot Chili is a hearty, flavorful dish perfect for cozy dinners and gatherings. Loaded with ground beef, Italian sausage, beans, and a blend of spices, it simmers slowly to develop rich, comforting flavors.

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, optional, finely diced
• 1 tablespoon minced garlic
• 6 ounces tomato paste
• 48 ounces chili beans (pinto beans in chili sauce, 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
• 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
• 1 teaspoon paprika
• 1 tablespoon granulated sugar
• 1 tablespoon Worcestershire sauce
• 3 beef bouillon cubes
• Toppings as desired (fresh cilantro, sour cream, Cheddar cheese)

Instructions

1. Step 1: In a skillet over medium heat, cook the chopped bacon until crisp. Remove and place on a paper-towel-lined plate to drain. Set aside.
2. Step 2: Leave the bacon grease in the skillet. Add the diced red and green bell peppers, celery, onion, jalapeño (if using), and minced garlic. Sauté over medium heat, stirring occasionally, until tender, about 5–8 minutes.
3. Step 3: Stir in the chili powder, dried oregano, cumin, dried basil, seasoned salt, pepper, cayenne pepper (if using), paprika, and tomato paste. Cook until fragrant, about 1–3 minutes. Transfer everything to the slow cooker.
4. Step 4: Add the chili beans with their liquid, diced tomatoes with their juice, granulated sugar, Worcestershire sauce, and crumbled beef bouillon cubes to the slow cooker.
5. Step 5: In the same skillet, cook and crumble the ground beef and Italian sausage over high heat. Brown the meat in batches if needed to allow it to sear properly rather than steam. Drain excess fat.
6. Step 6: Add the browned meat and cooked bacon to the slow cooker. Stir everything well to combine.
7. Step 7: Cover and cook on low for 6 to 8 hours.
8. Step 8: Taste and adjust seasonings, adding more salt, pepper, or chili powder if desired. Serve topped with fresh cilantro, sour cream, and shredded Cheddar cheese.

Tips & Variations

• For a spicier chili, add more jalapeño or increase the cayenne pepper.
• You can substitute ground turkey or chicken for a leaner chili option.
• Beans can be swapped with black beans or kidney beans based on preference.
• Prepare the chili a day ahead to allow the flavors to meld even better.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warm. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without a slow cooker?

Yes, you can cook the chili on the stovetop in a large pot. Follow the same steps for browning and sautéing, then simmer the combined ingredients over low heat for about 1 to 2 hours, stirring occasionally.

Is it necessary to brown the meat before adding it to the slow cooker?

Browning the meat adds extra flavor and texture by caramelizing the proteins. While you can add raw meat directly to the slow cooker, browning is recommended for the best taste.

Crockpot Chili Recipe

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★★★★★

4.5 from 132 reviews

This hearty Crockpot Chili recipe combines crispy bacon, ground beef, Italian sausage, and a medley of sautéed vegetables and spices, slow-cooked to perfection. It’s a flavorful, comforting dish perfect for chilly days or gatherings, featuring a rich tomato and chili bean base with a deliciously deep, smoky taste.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 50 minutes
• Yield: 12 servings 1x
• Category: Dinner
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Proteins

• 5 slices bacon, chopped
• 2 pounds ground beef (80/20)
• 1 pound Italian sausage, mild or hot

Vegetables

• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 1/2 cup finely diced celery (about 2 stalks)
• 1 cup finely diced yellow onion (1 small onion)
• 1 small jalapeño, optional, finely diced
• 1 tablespoon minced garlic

Canned Goods

• 6 ounces tomato paste
• 48 ounces chili beans (pinto beans in chili sauce), about 3 cans (16 ounces each)
• 56 ounces petite diced tomatoes, about 2 cans (28 ounces each)

Seasonings & Additions

• 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
• 1 teaspoon paprika
• 1 tablespoon granulated sugar
• 1 tablespoon Worcestershire sauce
• 3 beef bouillon cubes

Toppings

• Fresh cilantro
• Sour cream
• Cheddar cheese

Instructions

1. Cook the bacon: In a skillet over medium heat, cook the chopped bacon until it is crisp. Remove the bacon from the skillet and place it on a paper-towel-lined plate to drain excess grease. Set aside.
2. Sauté the vegetables: Using the bacon grease left in the skillet, add the diced red and green bell peppers, celery, onion, jalapeño (if using), and minced garlic. Sauté over medium heat, stirring occasionally, until the vegetables are tender, about 5 to 8 minutes. Add the seasonings and tomato paste, cooking for another 1 to 3 minutes until fragrant. Transfer this mixture to the slow cooker.
3. Add canned ingredients and seasonings: To the slow cooker, add chili beans with their liquid, diced tomatoes with their liquid, granulated sugar, Worcestershire sauce, and crumble in the beef bouillon cubes. Mix well.
4. Brown the meats: In the same skillet, cook the ground beef and Italian sausage over high heat in batches, allowing the meat to brown deeply rather than steam by not overcrowding the pan. Crumble the meat as it cooks. Drain any excess fat once the meat is browned.
5. Combine all ingredients: Add the browned meat and reserved crispy bacon to the slow cooker. Stir all the ingredients together thoroughly.
6. Slow cook: Cover the slow cooker and cook on low for 6 to 8 hours. This slow cooking allows flavors to meld and develop deeply.
7. Adjust seasoning and serve: Once cooking is complete, taste the chili and adjust seasonings as needed with additional salt, pepper, or chili powder. Serve topped with fresh cilantro, sour cream, and shredded cheddar cheese as desired.

Notes

• For added heat, include the optional jalapeño and cayenne pepper according to your spice preference.
• Cooking the meat in batches without overcrowding ensures a better sear and richer flavor development.
• Toppings such as fresh cilantro, sour cream, and cheddar cheese enhance the dish and add creamy, fresh, and tangy notes.
• This chili can be made a day ahead, as flavors tend to deepen in the refrigerator overnight.

Keywords: Crockpot chili, slow cooker chili, easy chili recipe, ground beef chili, sausage chili, comfort food, hearty chili