Introduction

This Crockpot Chili is a hearty and flavorful dish perfect for cozy gatherings or a simple weeknight meal. Packed with savory meats, beans, and spices, it simmers all day to develop a rich, comforting taste that everyone will love.

A close-up view of a slow cooker filled with rich chili, showing a thick mixture of dark red kidney beans, browned ground meat, and diced tomatoes in a glossy, deep red sauce. The chili has a chunky texture with visible small bits of onion and peppers. A wooden spoon is scooping some chili from the slow cooker, its brown handle resting on the edge. The setup is on a white marbled surface with some green leafy garnish visible in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 slices bacon, chopped
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, finely diced (optional)
1 tablespoon minced garlic
6 ounces tomato paste
48 ounces chili beans (pinto beans in chili sauce, 3 cans of 16 ounces each)
56 ounces petite diced tomatoes (2 cans of 28 ounces each)
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, crumbled
Toppings as desired (such as fresh cilantro, sour cream, Cheddar cheese)

Instructions

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 the bacon and leave the bacon grease in the skillet.
Step 2: Add the diced red and green bell peppers, celery, onion, jalapeño (if using), and garlic to the skillet. Sauté over medium heat, stirring occasionally, until the vegetables are tender, about 5–8 minutes. Stir in the chili powder, oregano, cumin, basil, seasoned salt, pepper, cayenne pepper (if using), paprika, and tomato paste. Cook for 1–3 minutes until fragrant. Transfer this mixture to the slow cooker.
Step 3: To the slow cooker, add the chili beans with their liquid, diced tomatoes with their liquid, granulated sugar, Worcestershire sauce, and crumbled beef bouillon cubes. Stir gently to combine.
Step 4: In the same skillet, cook the ground beef and Italian sausage over high heat, breaking the meat up and browning it in batches to ensure a nice sear. Drain excess fat and add the browned meat and cooked bacon to the slow cooker. Stir everything thoroughly.
Step 5: Cover the slow cooker and cook on low for 6 to 8 hours, allowing all flavors to meld together.
Step 6: Before serving, taste the chili and adjust seasonings like salt, pepper, or chili powder if needed. Serve hot with optional toppings such as fresh cilantro, sour cream, and shredded Cheddar cheese.

Tips & Variations

For a smokier flavor, try using smoked paprika instead of regular paprika.
If you prefer less heat, omit the jalapeño and cayenne pepper.
Use ground turkey or chicken instead of beef and sausage for a lighter version.
Make it vegetarian by substituting the meats with extra beans and vegetables like zucchini or mushrooms.
Adding a splash of beer or coffee to the slow cooker can deepen the chili’s flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with thick chili showing rich dark red and brown colors from the cooked beans, ground meat, and tomato sauce layers, with small chunks of tomatoes and beans visible throughout; a black spoon is partially dipped into the chili on the right side of the bowl; next to the bowl on the white marbled surface are scattered bright golden yellow cheese curls, and fresh green cilantro leaves are placed near the top edge of the frame; a textured grey cloth is partly visible at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a stovetop pot instead of a slow cooker?

Yes, you can cook the chili in a large pot or Dutch oven. After browning the meats and sautéing the vegetables, combine all ingredients in the pot, bring to a simmer, then reduce heat and cook covered for at least 1 to 2 hours, stirring occasionally.

What are the best toppings for Crockpot chili?

Popular toppings include shredded Cheddar cheese, sour cream, fresh cilantro, diced onions, sliced jalapeños, avocado slices, and tortilla chips for added crunch and flavor.