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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.

Ingredients

Scale

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

Find it online: https://frommamamaya.com/crockpot-chili-recipe/