Home > Dinner > Crockpot Chili Crockpot Chili September 28, 2018 | 539 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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. Crockpot Chili First thing first: this chili is not your typical “dump it and forget about it” crockpot recipe (like most of the slow cooker recipes you see on my blog). This chili is made better by being slow-cooked. While there is a good amount of prep time with this recipe, it’s 100% worth it (and then some)! Not only are we making a massive batch of chili that you can use for several meals throughout the week (hello chili-loaded baked potatoes, chili dogs, chili mac, Navajo tacos, or taco salads), but it’s also large enough to serve a crowd if you’re taking it to a chili cook-off or potluck dinner. So while this easy chili does take time, it is still extremely easy to make. Slow cooking this chili allows all the different flavors to meld together, the meat to get ultra-tender, the beans to get delicate, and the veggies to get soft. While we’re talking exactly what you’ll get with this recipe, I’ll point out that this hearty chili is not the healthiest chili you can eat. If you’re looking for a healthy crockpot chili, check out this recipe. (And that same recipe can be made into a vegetarian crockpot chili by leaving out the chicken.) If you’re looking for a crockpot chicken chili, check out my famous White Chicken Chili Crockpot Recipe or this Creamy Chicken Enchilada Chili (both reader favorites!). How to make chili in a Crock-pot®: Crock-Pot is the brand name of a slow cooker. I use the term generically to refer to any slow cooker appliance. Start by cooking the bacon in a very large pot. You’ll use this same pot to cook the veggies and meat in. Add those veggies and meat into a large (must be 6-quart or larger) slow cooker. Add in everything else — the beans in chili sauce, tomatoes, tomato paste, and all the seasonings. Give it a good stir and 6-8 hours later, you’re ready to devour this Crockpot Chili! How do you make the best homemade chili? (My top tips) Slow cook it on low: This chili recipe is best cooked on low for 6-8 hours. That way, the flavors can truly marry each other and all the ingredients have a chance to get ultra-tender. Refrigerate overnight: Slow cook your chili the day before, put it in the fridge overnight, and warm it up in the slow cooker to serve the next day. The flavors meld even more, it gets super thick, and the meat is extremely tender. While you don’t have to refrigerate your chili, if you’re looking to have an edge up in competition, this is it. 🙂 Ditch the seasoning packets: Throwing a spice packet into a chili recipe is fine for a quick meal, but this perfect chili recipe relies on our own spice blend! While I’ve included my favorite, feel free to adjust and experiment with the seasonings in your chili. Taste and adjust: Remember to taste before you serve! This Crockpot Chili might need a bit more chili powder, salt, or etc.. Start with the minimum amounts (as outlined in the recipe) and add any seasonings to your desired preference at the end of the cook time. Crockpot Chili FAQs: What side dishes go with chili? We love serving this Crockpot Chili with cornbread, baked potatoes or thick French fries, grilled cheese, or buttermilk biscuits. For a lighter salad side dish. try this Winter Fruit Salad or Pomegranate-Orange Salad to lighten the meal. What toppings go with chili? Freshly grated sharp Cheddar cheese Sour cream (fat-free, reduces fat, or full-fat) Crushed corn chips (like Fritos®), Crushed tortilla chips, saltine crackers, or oyster Crackers Fresh chives or cilantro Fresh avocado/guacamole and/or fresh chopped tomatoes Sliced black olives How can I use leftover chili? Baked Potatoes: Add a few spoonfuls of this chili plus some cheese, green onions, sour cream, etc. Navajo tacos: Make or buy some fry bread, top with a few spoonfuls of this chili, and add some cheese and sour cream. (Learn more about Navajo Tacos here). Taco salad: Use a salad base and dressing recipe and add in a few spoonfuls of leftover chili. Shepherd’s pie: (kind of!) Use leftover chili as a base and top it with mashed potatoes. Use the ratios and mashed potatoes from this Shepherd’s Pie recipe. Chili mac or chili dogs: Stir leftover chili into your favorite mac-and-cheese recipe! Or use leftover chili to top some grilled hot dogs. How to freeze leftover Crockpot Chili: To freeze as a freezer meal: Mix all ingredients and place in (a few) freezer-safe zipper-top plastic bags. Freeze. When ready to cook, thaw in the fridge overnight and then cook on low in the slow cooker. To freeze prepared chili: Let the chili cool completely to room temperature before putting small amounts in freezer-safe bags/containers and freezing them. Freeze the bags flat to preserve the quality of chili and to make defrosting easier. Defrost in the fridge and warm through in the slow cooker. Can you put raw meat in the slow cooker for chili? Technically, if the meat gets to a high enough temperature fast enough (140 degrees F in less than 2 hours), it is food safe, but to make 100% certain you’re being food safe, I would not recommend it. Beyond the safety considerations, you’ll also be missing out on the major flavor development that browning the meat provides. By browning the meat before braising (slow cooking), you’re developing deeper and richer flavors (known as the Maillard reaction). So when we’re talking chili in a slow cooker, it’s best to brown the meat first! Do you add tomato paste to chili? I do! I think tomato paste adds a delicious rich tomato flavor to this chili. One tip on the tomato paste: the higher quality, the better the flavor. I love San Marzano® or Muir Glen® tomato paste (not sponsored, just a fan!) for this slow cooker chili recipe. I also highly recommend San Marzano or Muir Glen diced tomatoes! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Crockpot Chili (Cook-off Winner!) 4.99 from 192 votes - Review this recipe 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. SAVE TO RECIPE BOX Print Recipe Crockpot Chili (Cook-off Winner!) 4.99 from 192 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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. Course Dinner Cuisine American Keyword chili recipe crock pot, crockpot chili, easy crockpot chili Prep Time 30 minutes minutes Cook Time 8 hours hours Total Time 8 hours hours 30 minutes minutes Servings 10 -12 large servings Chelsea Lords Calories 620kcal Author Chelsea Lords Ingredients▢ 5 slices hardwood smoked bacon chopped▢ 1 red bell pepper, finely chopped▢ 1 green bell pepper, finely chopped▢ 1/2 cup (~2 stalks) celery, finely chopped▢ 1 cup (~1 small) yellow onion finely chopped▢ 1-2 small jalapeño peppers, optional* seeds removed and finely diced▢ 30 ounces chili (pinto) beans in medium sauce▢ 15 ounces chili (pinto or kidney) beans in mild sauce▢ 56 ounces petite diced tomatoes, undrained▢ 6 ounces tomato paste▢ 2 pounds (32 ounces) ground beef chuck▢ 1 pound (16 ounces) Italian sausageSeasonings▢ 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▢ 1 teaspoon paprika▢ 1 tablespoon white sugar▢ 1 tablespoon Worcestershire sauce▢ 1 tablespoon minced garlic▢ 3 regular-sized beef bouillon cubes▢ Optional: fresh cilantro, sour cream, freshly grated sharp Cheddar cheese InstructionsIn a skillet over medium heat, cook the bacon until crisp. Remove to a paper towel-lined plate and dab off the excess grease. Set aside.Reserve the bacon grease in the skillet. Remove the stem and seeds from the peppers. Finely chop. Finely chop the celery. Remove the peel of the onion and finely chop. Chop the jalapeño pepper and remove the seeds if desired -- leave them in for extra heat.*Add the peppers, celery, onion, and jalapeño pepper to the skillet with the reserved bacon grease. Saute the veggies over medium heat until tender. Transfer to the slow cooker.Add in the three cans of chili beans (undrained and do not rinse), petite diced tomatoes, and tomato paste.In the same skillet used to cook the bacon and veggies, cook the ground chuck and Italian sausage over medium-high heat until no longer pink. Drain off all the fat and add to the slow cooker.Add all the seasonings to the crockpot. Crumble the bacon (or chop) into very small pieces and stir that in the crockpot. Or reserve the bacon in the fridge and add at the end. Stir everything together.Cover and cook on low for 6-8 hours. Taste and adjust seasonings (salt, pepper, chili powder, etc.) Enjoy with fresh cilantro, sour cream and Cheddar cheese. Video Recipe NotesI use a 6-quart slow cooker and this chili fills it to the top! It makes a lot, which we love to eat throughout a whole week, take to a chili cook-off, or freeze in batches. *The jalapeño pepper(s) adds a lot of heat. Omit or reduce as desired. Nutrition FactsCalories: 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below. For more delicious recipes, follow along on Pinterest, Instagram, Facebook, and YouTube
Amazing recipe, Chelsea! It’s just was I needed these days. Oh, and the video is really helpful! Thanks! Reply
Love this recipe! Would like to prepare another batch but I can’t find the chili beans in medium sauce. Any thoughts on how I can adjust the seasoning s? Reply
Chili beans in mild sauce are also great and if you’d like it a little bit spicier, add in some extra chili powder, slowly to taste! Reply
Made this to take to the guys in the field during harvest-nice & thick and they loved it! I couldn’t find the medium sauce beans either so I used 2 mild and 1 hot 🙂 Reply
I made this for my husband who is a total foodie snob– and he loved it! He said this is THE chili recipe of all time. Thank you 🙂 Reply
Made this for the fire department one weekend. Was a hit with everyone on shift, and it was super easy to make and leave alone (read: forget about while on a call). I’ve already made plans to make it again!! Reply
Mmm I don’t think I’ve had bacon in my chili before, and I don’t know why because it sounds amazing! What a perfect comfort dish, Chelsea! Love this! Reply
Chelsea this looks delicious! My family loves their chili with lots of meat! And who can resist a crock pot meal! It is going on the menu next week! Reply
I made this according to the recipe, turned on my crock pot, worried at how full it was but gave the recipe the benefit of the doubt, and left for my daughter’s basketball tournament. Thankfully I was able to come home in between the morning and afternoon games because it was a horrendous mess on my counter. I had to pour the chili into a big roasting pan, put it in a low temperature oven, and clean the counter and my crock pot. It’s a 6 quart Rival Crock pot. How in the world is that supposed to work? It tastes good but WHAT A MESS!! How am I the only one with this problem? Reply
That is so strange Collette! I’ve made this dozens of times and heard great things from readers and never had it escape the crockpot! Did you put it on high or change the recipe in any way? I too have a 6 quart and it has never even come close to coming out… Was it boiling over? If so, it may be that the heating elements of your crockpot are off. Reply
It was on low and I followed the recipe. No clue. I just know that if I fill my crock pots (embarrassingly I have 4!) to the very top it always boils over. Does yours not come to a boil or does it not fill it to the top? Reply
Haha! Not embarrassing at all, I have 2 and looking at getting a third haha! 🙂 Mine do fill pretty close to the top with this recipe, but a good inch of space left and I’ve never had something boil over. I did a quick search of your particular crockpot (Rival 6 quart) on Amazon and it looks like a lot of reviewers have had problems with it getting too hot, so that could be it? It shouldn’t be a boil, but a slow simmer. I hope that helps, so sorry about the mess, that is no fun 🙁 Reply
Mine overflowed each time I’ve made it. I went ahead and purchased an 8 quart just for this chili!! Everyone loves it 🙂
I love him, but my wife doesn’t so I’m gonna try this recipe today. We’re gonna cut back on the jalapeño cayenne paprika and the chili powder. Also, make sure you using a mild sausage, the sausage, and really heat things up. I’ll let you know how things turn out for my chili as I am planning on tripling the bacon and adding Kabasa to the mix? Reply
My husband has a horrible bean allergy if I wanted to make without beans is there anything else I need to add? Reply
Have you maybe tried it with rice? That mght help the chili be more filling, as if it had the beans in it? Reply
Been making this recipe for a couple years now and haven’t even bothered trying any others. Best recipe I’ve ever found by far Reply
You are *officially* my favorite person because this recipe helped me win a chili cook-off! Hooray! It really is the best though. and didn’t change a thing. Thank you Chelsea! Reply
I made this yesterday. About a dozen people and they ALL loved it. The only thing I changed was I added a few canned chipolte peppers. Incredible recipe. Thank you Chelsea. Reply
Oh YAY!!! That seriously makes me so happy to hear that! And the chipotle peppers addition sounds incredible! 🙂 Reply
Made the bacon chili in slow cooker yesterday- YUMMMOO I love mushrooms so added some as well. Awesome recipe and is definitely a keeper thanks ?? Reply
Thank you Chelsea… We took 1st place in the Chili Cookoff Challenge this past week! Not bad for a guy who has never made Chili … EVER! Reply
I made this last week for the first time and this is the best chili I have ever had and or made. I finished off over 1/2 the crock pot by myself. (took a couple day) and never got tired of eating it. Two Thumbs up on this recipe. Reply
So happy to hear that; what a compliment!! Thanks so much for taking the time to leave a comment Bob 🙂 Reply
I made a second batch in a 7 qt. Crockpot and brought with me to work. I arrived at 830 am and it was still warm from the night before. At 845am one of my workers grabbed a bowl and that’s all it took. By 10.15am it was gone. They are requesting another batch next week. Reply
I’m on a low sodium diet, if I reduced the beef bouillon to 1 cube or maybe left them out all together, do you think it would destroy the taste? Reply
I don’t think it would destroy the taste, but it will be a little less flavorful. You can leave it out and add one after a taste test if you want! Reply
I notice in the video you use what looks like Knorr brand bullion cubes. These are usually one cube to two cups of water-while other brands are one cube to one cup of water. So if I don’t use Knorr brand should I be adding 6 cubes? Reply
I’m wondering if the video is making them look larger than they are; I used the regular sized bouillon cubes (1 cup to 1 cup water) Hopefully that helps! Reply
I didn’t realize that Knorr made a 1 cube to 1 cup product I used 1 and 1/2 cubes it tasted great Reply
Could I add beer or some other type alcohol(bourbon maybe) to this? If so, what amount would you think? Considering adding either a bottle of beer or 1/4 to 1/2 cup bourbon. Reply
This recipe looks so delicious! I’m planning to make it for a family party this weekend. I do have a question for you, when you let it sit in the fridge overnight, do you still cook it in the crockpot 6-8 hours first and then cool it down and refridgerate over night? Or do you cook everything and mix it all together, but rather than cooking it in the crockpot at this point put it in the fridge and then the 6-8hours in the crockpot is done the next day? Thanks for your help! Reply
Thank you April! I fully cook, allow to cool, refrigerate, and then heat the next day 🙂 Enjoy!! Reply
So excited to make this for a chili cookoff tomorrow! Had a quick question — have you tried cooking this on high (for 3-4 hours or so) and then refrigerating overnight, instead of low for 6-8 hours? Reply
I hope you take home first place! 😉 I have never tried cooking this on high, but I do find I like beef soups/stews/chilis (other ones I’ve tried) best on low. Reply
It says in your recipe to use 2 cans of beans in mild sauce and one in medium sauce but I didn’t see the medium used in the video (nor can I find it at the store). Can you explain this step? I’d love to make it this weekend. Reply
This was the best chili recipe. I took second place in a cook off. Next time, I will use San marzano tomatoes and follow the bean ratio. AMAZING since I am not a chili expert chef. Thx for sharing your recipe. Reply
We took 3rd last year in our chili cook off using a 22qt roaster. Getting ready to fire it up for this year but can’t remember what temp we used. Our toaster doesn’t have low-medium-high settings. Thoughts? Reply
I want to thank you so much for this recipe. My son called and ask if I would make a pot of chili for a chili cook off at his work. He just called me and your recipe took first place with just a few minor changes. I used smoked paprika, 1/2 t cayenne pepper, 1/2 t chipotle powder, 1/4 C. Green Tobacco sauce, better than bouillon, and only 1/2 a jalapeño. It turned out amazing. My son was proud of me and that makes me so happy. Thanks For Sharing, Reply
Ahh this made my day!! Those changes sound like they would be great! Seriously you are such an awesome mom! Thanks Melanie! 🙂 Reply
This looks great and I’m looking forward to trying it this week. But if I want to leave out the sausage, should I replace with another lb of beef? Reply
I’m not a fan of beans, so I’m not a huge fan on chili. My daughter’s first birthday party was this weekend and we had a chili bar. I grabbed this recipe offline, had good reviews and looked easy. It was a great decision!!! Everyone at the party raves about how great it was! Apparently it is extremely similar to a family friend’s late mother’s recipe; which is a huge compliment as her mother was an incredible cook. I will definitely be making this a staple for chili cook offs and other events! Reply
I read where you said that you made this in a 6 quart but I only have a 4 quart so I did it on the stove because I have a 6 quart pot and it still turned out amazing. Low and slow for 4 hrs and I’ve never made chili before. This is even better than my mother’s(RIP) recipe. My kids licked their bowls clean. Reply
I made this according to directions last night .. it filled to the top lip of a (Rival) crockpot but did not boil over. Two thoughts: one, no where in the recipe did it say to drain the grease from cooking the ground chuck and sausage. While that was my natural inclination (kinda gross otherwise) I did drain off a full 16 oz can of grease. If I had not, that 16 oz would have put the crockpot overflowing at some point. I know it sounds logical to drain it off, but since it’s “no draining” on the beans, and the tomatoes, perhaps there was confusion there. I might also guess that depending on the fat content of the beef/sausage, some may cook down more than others – mine was close enough to the top that an extra cup might have made a difference. This chili is now on it’s way to a support station for a team of 41 mile hikers (the full Maryland AT trail segment) as a benefit to Operation Second Chance and I am sure they will all be grateful for this fabulous chili! Thanks! Reply
I am very excited that I found this recipe. I had originally planned on doing a dump and cook meal but this looks way better. But I need some clarification. I want to do this right and prepare this in advance (a day) and then wake up the day of the potluck lunch and put the chili into the crockpot, warm it up, come home, grab the crockpot and take it to the potluck. Do I warm this on “Low” or “Keep Warm” setting? I will probably want to pick it up around 11:00 AM to have it at the potluck by 11:30 AM. I did google reheating Chili in a crockpot and got all kinds of articles about food poisoning so as much as I want to make a good impression with the chili, I don’t want to make anyone sick. Obviously you have done this a time or two so wanted to ask how you have reheated the chili after refrigeration. Thank you in advance for your response. Sincerely, Mark L. Ferguson Reply
Sounds great going to try soon. Can I use home canned salsa with jalapeno peppers, tomatoes, and onions? Reply
If I make this the day before in my crockpot, then refrigerate overnight. How do I re heat it in the crockpot? Put it on cook low?? Thank you Reply
Im making your crockpot chili and my question is concerning the bouillon cubes. In the video it looks like you’re crushing them into the pot dry but someone asked about water. Do I crush them in dry or dissolve them in water? Reply
Hi Chelsea! I have a question, I over looked the ingredients and bought 2 cans of pinto beans and 1 can of kidney beans. None of them are in chili sauce. What would you recommend I do? And would I drain the juices? Reply
I would drain and rinse the pinto and kidney beans. Without the chili sauce, you might just want to bump up some seasonings to taste. Enjoy! Reply
I wouldn’t recommend either because they’ll turn the chili into more of a soup consistency. The boullion cubes gives the flavor without all the extra liquid! Reply
Best.Chili.Ever! I rarely follow a recipe exactly but almost did with this one! I did substitute 2 cans black beans to the three cans in the recipe since I’m not a huge fan of beans. And I like chipotle chili powder better than cayenne. It’s smokier and although hot, doesn’t quite pack the punch of cayenne. Anyway, I love this chili and although it’s not one of those ‘just throw in a couple items in the crockpot’ recipes, it is so worth the effort. YUM! Reply
Hands down the best chili I have ever made. I followed the recipe exactly as written and the chili turned out perfect. Had a crowd in (and boy does this feed a crowd) and everyone loved it. Still had enough left over to freeze. Thank you! Reply
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. Reply
That’s what I’m going to try tomorrow, – Rotel in place of diced tomatoes…I’ll let you know!! Cheers! Reply
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. :). Reply
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. 🙂 Reply
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!! Reply
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 Reply
I have a friend that can’t eat pork. Would you skip the bacon entirely? Or substitute turkey bacon? Reply
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!!! Reply
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! Reply
Haha I’ll take the jalapeño out depending on my crowd too! I’m so glad you guys enjoyed! Thanks so much Melissa! 🙂 Reply
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 ? Reply
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! Reply
As soon as I read, “sautée veggies in bacon grease” I knew it was gonna be an amazing chili haha. Reply
This is awesome. I also added some tortilla flour for a thicker consistency and won 1st place in a chili contest. thanks for the wonderful recipe!!!!! Reply
I won a Contest with this Recipe. However, I made a few minor changes. I smoked the ground chuck and my sausages in the smoker. I also did not add the celery. Came out Perfect! Reply
This is the best chili I’ve ever eaten. Sorry I did have to modify the recipe for my son who doesn’t eat beef or pork. I used 3 lbs of ground turkey instead. I also added a can of chipotle salsa, used smoked paprika, and replaced 1 can of tomatoes with Rotel as I was afraid the turkey would be bland. It filled my 6 qt slow cooker to the top and everyone loved it, it was gone in 2 days. I’ll try it one day with the beef, sausage and bacon, I’m sure the flavor is even better. Thanks for posting I added this to my favorite recipes binder!! Reply
I’m so thrilled to hear this makes it in the favorite recipes binder! 🙂 Thank you so much for the comment and review Karen! 🙂 Reply
It is definitely thick! But as it slow cooks, a lot of liquids are released. I wouldn’t add water unless you’re looking for a soupier consistency! Reply
I made this chili exactly as per the recipe for Super Bowl. I used hot Italian sausage. Absolutely amazing!! I will never buy a seasoning packet mix again. I made this on Saturday, put in the fridge overnight and re-heated in the crock pot on Sunday. Amazing. The sour cream on top with grated sharp cheddar and a fresh sourdough loaf for dipping was just amazing!! Thank you for sharing such a wonderful recipe. Reply
We had a chili cook off at work and I signed up even though I’ve never made chili. I love cooking and when I read your recipe it had all the right elements; texture, technique, good ingredients, and above all great advice! Im happy to announce I just won our first chili cook off with this recipe! It had it all, great aroma, two types of beans, two types of meat, great aftertasteand bacon! Great job Chelsea! Definitely going to come back here for other recipes! Reply
Hey Chelsea! I made this chili last night and followed the recipe exactly, however the consistency is very much like soup. I love to cook, but this is my first time making chili. Do you have any tips for thickening without much flavor or texture compromising because honestly it’s SO good! 🙂 I’m a huge fan of your blog by the way! Reply
Hey Annielaura! So happy you enjoyed it! The best way to thicken this chili is to make it ahead of time and let it chill overnight in the fridge. It will absorb a ton of liquid and be super thick the next day (and bonus even more flavorful!) 🙂 Thanks so much for your kind words, glad you’ve been enjoying the site <3 Reply
We love this recipe. It’s the only chili we make now. We add a few more jalapeños or sub serrano peppers and add a bit more bacon cause we love bacon! Regardless it’s awesome every time! Reply
Was i supposed to drain the diced.tomatoes before adding them to crockpot? There is alot of liquid in the crockpot. What should indo? Reply
Am I the only one who wants to hear the chili cook off story!? What chili cook-off did you win? Or did you adapt the recipe from another winner? Can’t wait to hear the story! Reply
Hey Maris! Just read through the comments; many readers have reported winning their chili cook-offs with this recipe! 🙂 Reply
Hi I wanted to use 2 cans of black beans instead. Can you please advise how many tomatoe cans to use instead? Reply
I am making the chili as I write this the recipe calls for 1 tbsp of minced garlic. Is that dried minced garlic or fresh? Reply
Trying this recipe tomorrow. Just wondering if I were to add macaroni noodles, how do you suggest adding those in the process? I was maybe thinking to just cook the noodles separate and then dump the chili over the noodles. Reply
Thanks for the great recipe. Won 2nd place at chili cook off at church this weekend. Even my daughter that doesn’t eat ground beef or chili tried it and loved it. Reply
Hi! I am having people over tomorrow and serving this chili! Can’t wait to have it. Could you please give me info regarding serving size. I track my food everyday to help me stay on goal and it would really help me if I had an idea of serving size. Thanks so much! Reply
Hey Donna! I hope you and your guests love it 🙂 There are 10-12 servings, so if you divide all of the chili into 10 or 12 equal parts, each equal part is one serving. (The nutrition facts indicate 12 servings, so you’d divide it equally into 12 parts and each part would be 275 calories) Enjoy! Reply
Made this today while preparing for the Bomb Cyclon snow storm here in Denver. I usually make Green chili but decided on this comforting red chili. By far the best chili I have ever had!!! I substituted 1lb of beef for some grnd Viel I had on hand. Only put 1 can of tomatoes because I couldn’t fit it in my crockpot? It is fabulous Chelsie! Thanks for the recipe! Reply
This recipe was quite good. I followed the directions to a tee and made no tweaks to it. I found the recipe to be a little salty for my taste. We did think it has a nice kick of heat to it. Next time I would reduce the cayenne for the kids sake. Reply
The recipe is basic. It really is. But you forgot Cocoa or a piece of high cocoa chocolate and a bay leaf. Also Mexene Original Chili Powder is the only one to use. Reply
Adding sausages could give another flavor in the crockpot chili. Definitely serving this for a family dinner, every member of the family will enjoy this. Thank you for sharing! Reply
GREAT recipe! I make it with ground turkey, turkey sausage and turkey bacon. My husband always politely ate my chili before but raves about this! We have it on baked potatoes then freeze the rest to eat with pasta, rice or as is! Thanks! Reply
I’ve been craving chili lately even now it’s summer, I still cant resist. This recipe was so so good! Reply
I made this for a company potluck and it was a huge success!! Followed the recipe ingredients, just changed the preparation. Mixed all except 1/2 tomatoes and 1/2 the beans the night before, refrigerated the mix overnight. Mixed all in crockpot the next morning and cooked on low for 8 hrs. Since luncheon was at noon, it was an early start but well worth it! Reply
I fine the chili powders within the stores some what bland any more. what is your go to chili powder? Reply
Hello! I am so excited to try this chili but I saw that some people said it had a good kick to it. My husbands not a fan of spicy foods and I would rather it not be too spicy for my daughter. I’m not sure how spicy it comes out but if I reduce the cayenne, will that be enough? Or do you recommend I reduce ingredients elsewhere?? Thanks so much! Reply
It is spicy! I would leave out all of the cayenne pepper, leave out the jalapeños, and use a mild chili powder brand (maybe 2-3 tablespoons instead of 4 — add slowly!). Also use all chili beans in a mild sauce. Enjoy! Reply
Yes it should be naturally gluten free; I was just confirm with all your spice bottles they weren’t processed in a gluten environment. Also be sure to check the bouillon cubes packaging. Reply
I’m always looking for new chili recipes. This one didn’t disappoint! Even my pickier non-chili-loving kids ate it. The amount of spice was just right. I especially enjoyed the peppers and celery. Also, nice to see you’re still replying to comments so many years after the original post. I’m going to tweak it a bit and use it in a cook off next weekend. I plan to increase the bacon, the flavor seemed lost. I also want to boost the sweet/savory-ness. Perhaps a bit of brown sugar, and more seasoned salt? What do the boil lion cubes add? Reply
Hey Jonathan! So happy to hear this was a hit 🙂 Thanks for the comment! I think those changes all sound great; add salt slowly so it doesn’t get too salty with the additional bacon as well! The bouillon cubes add a burst of flavor and intensify the flavors of the meat; (similar to what adding stock would do to the recipe but we don’t want it to be too liquid-y for a chili) Good luck on your cook off! Reply
I’m planning to make your chili for a Chili cook-off at my camp grounds this weekend. I know that different brands can make all the difference in a recipe. What brand beans, tomatoes, and tomato sauce did you use? I am very exciting about this recipe after reading all the comments. Thanks for your help, Jenny-First time chili contestant Reply
Good luck Jenny!! I use Bush’s Beans and Muir Glen or San Marzano tomatoes (organic) fire-roasted tomatoes and tomato sauce 🙂 Reply
Thanks for your reply. I couldn’t find the tomato brands you used but I did find hunts fire roasted tomatoes. I do have one more question in the instructions I didn’t see if you sauté the garlic or add it to the crockpot raw. Reply
This recipe turned out perfect!! I use my slow cooker all the time so I was happy to try a new recipe. We love chili and we’ll be making this again! So much flavor!! Reply
This was one of the best chili recipes I’ve ever tried. It was so flavorful and even the kids went back for seconds! Reply
I loved this so much. The bacon was a touch I never thought of! Also… totally trying the leftovers as Shepherd’s Pie tonight. Reply
Love it. Almost ate an entire batch just taste testing it. Made again for a chili cookoff we’re having today. Slightly altered it and used -1lb bacon, 1lb ground bison, 1lb prime ground chuck, 3 diced habaneros, 2 diced jalapenos. Didn’t have any bullion so used 1cup beef bone broth and 2tbs brown sugar to cut some of the heat. Thanks for the inspiration! Reply
This is probably such a weird question but — I do not like chunky tomatoes in my chili but with two cans it seems like the tomatoes are a big portion of this chili so I don’t just want to omit altogether. Do you have a recommendation of what I could switch that out with? Replace with tomato sauce and add more beans or something// Thank you in advance!! Reply
Hey Jill! Not weird at all; I would try crushed fire roasted tomatoes instead! I think tomato sauce would be too overpowering. Hope that helps 🙂 Reply
Thanks Chelsea I will try that! I live in Houston and its FINALLY supposed to be “cooler” this weekend so I can’t wait to try it. Reply
I’ve never made chili before and when I was searching for a recipe to try for my family I came across yours. It was so different from all the others I saw that I just had to try making it. I just finished preparing everything and put it in the crockpot. I’ll let you know how the family liked it tomorrow. Reply
My extremely picky husband raved about this. I only used 1lb of ground beef as opposed to 2lbs. This was the only change that I made. Turned out perfectly! I will definitely make again soon and freeze for future meals. Reply
This is the best recipe, I made a few teaks to make it my own and its always a huge hit. I have won two chili cookoffs with it. Reply
I made this last night, fired up the crock pot today and just had my first bowl. It was AMAZING! I have made a bazillion different chili recipes and this was sooo good. It’s not fancy. It’s simply a fantastic hearty chili with a wonderful layer of flavors. And for the record, I have never left a comment or feedback about a recipe I’ve tried. This chili is THAT good. 🙂 Reply
Hi from Chicago! I made this recipe this past week – overall, flavors were fantastic, but I definitely made some adjustments. I only used half a pound of Mild Italian sausage instead of 1LB, and used just one TB of Chili powder instead of four. I also just used ONE can of 28ounce petite diced tomatoes, instead of two. (I have a 6QT crockpot and it would have overflowed, if I were to use two cans). I didn’t drain the beans or tomatoes, and if I made this again, I would drain at least one can. It was just a little two “soupy,” for my take on chili. I used all McCormick spices, and it really made a difference. My husband and I paired this with crispy garlic bread, and it was perfect. Thank you for sharing! Reply
Hi Nicole! So happy to hear you enjoyed this chili and were able to add your own twist 🙂 The crispy garlic bread sounds delicious! Reply
Awesome recipe! Another chili cook off winner here at MCWE up against some great competition. Thanks! Reply
Thanks Chelsea! Made it this morning. Had a huge pack of turkey bacon, so I used that and the leftover bacon for BLTs. My first time having bacon in chili. I almost couldn’t stop eating when I put all the ingredients in the pot and went for a taste test. Reply
I’ve made this twice now without the celery and 2.5 pounds of ground turkey in place of all the beef and pork products because I’m allergic. This recipe is great and my husband loves it. Do you have recommendations on freezing and reheating afterwords? Reply
So happy to hear that! Thanks Anna! 🙂 I haven’t personally tried freezing this chili, but I’m sure it would do great! I’d portion it in freezer bags, label/date, and freeze for probably 3 months. Defrost in the fridge overnight and warm through in the crockpot. Reply
Chelsea, you are right in naming this Award Winning!! I made this and won a #1 at a chili cook off! Thank you for the fantastic recipe! Reply
The chili is very flavorful and delicious but there’s no way it all fits into a 6qt crockpot. I had to use 2 big pots and cook it on low. This would fit into a 12 qt crockpot. Thank you for the recipe, it’s definitely delicious Reply
Can this be cooked using a pressure cooker instead? How long on high pressure would you suggest if it can be? Reply
I want to make this for our office on Halloween, but one of my coworkers doesn’t eat beef. Do you think I could use ground turkey? Reply
I haven’t personally tried so I can’t say for sure how it would be, but I think it would work okay. You might want to add more seasonings to adjust for flavor difference 🙂 Reply
While it took me much, much longer to prep than 30 minutes, it was well worth the effort. The flavor was incredible; I have this recipe bookmarked and will be making again. Reply
Hi! Question! Can you taste the bacon in this or does it just give it added flavor? I don’t care much for bacon (I know, I know) Have you ever made it without the bacon? Reply
I have made it without bacon and it’s still super good! The bacon adds flavor, and a slight bacon taste, but it will still be great without it. Reply
Amazing!! I made this recipe EXACTLY as posted and the chili came out perfectly! We had a party of 20 people and everyone loved it! Thank you Chelsea! Reply
I can confirm that this recipe is a cookoff winner! I have never made chili before (and to be honest with you, I don’t even really like it), but we had a chili cookoff at my office and I followed this recipe exactly and won out of 12 other chili’s. 10/10 would recommend! Reply
Yay!! So, so happy to hear this was a hit! And CONGRATS on winning the cook off Jessica!! That’s awesome! Reply
I am one of the hosts at my church, so when I announced that we’d be hosting a chili cookoff at our Fall Family Night, I announced that I found a recipe online and was going to use it to compete. I invited others to compete with my online recipe. Funny thing is, last night was the event and I won the contest with this recipe. People were asking to try “Jake’s google chili” LOL ?!! Reply
I am one of the hosts at my church, so when I announced that we’d be hosting a chili cookoff at our Fall Family Night, I announced that I found a recipe online and was going to use it to compete. I invited others to compete with my online recipe. Funny thing is, last night was the event and I won the contest with this recipe. People were asking to try “Jake’s google chili” LOL ?!! Reply
This recipe just won me our office’s chili Cookoff! It’s delicious. I made no adjustments (besides not including the salt). So good! Thank you! Reply
Hi Chelsea, I am going to make this, this weekend, when do you put in the bouillon cubes? Thanks, Sue Reply
I made this recipe for our chili cook off at work and won first prize (out of 13!). It was a huge hit! I also made it today for our executive team and they loved it. Great recipe! Highly recommend. The only difference I did was did 16 oz of bacon! 5 pieces just won’t do! Reply
Hi! Has anyone every made this with beef chuck instead of ground beef? I prefer big chunks of meat in my chili but I’m wondering if replacing the ground beef with 3 pounds of chuck would be right? Thanks!! Reply
If the jalapeños make it spicy is there anything I can substitute it with or just use half of one instead and de-seed it? Reply
You can leave them out! 🙂 And if you’re worried about spice, leave out the cayenne pepper as well! Reply
This was too spicy for us! I guess I should have known considering how much chili powder was used! Reply
So sorry it was too spicy! If you try it again, you can leave out the jalapenos, cayenne pepper, and slightly reduce the chili powder! Reply
Great recipe. I made a few minor changes: 1 jalepeno, and 2 serrano peppers instead of the 2 jalepenos, A poblano in place of one of the green bell pepper, doubled the garlic. and added my own homemade Spicy Italian sausage instead of the pound of Italian sausage. I also ground my own mix of mild chilis rather than store bought chili powder. AI generally grind my own chuck and pork should so I can use a chili grind rather than regular grind. Might be the best chili I have ever tasted. Reply
I made this chili for a group last night. Everyone said it’s the best chili they’ve ever had! I will definitely be using this for my upcoming chili cook off. I used 1 jalapeño, and it was still pretty spicy. If you don’t like heat, you might want to omit. Reply
This recipe was super easy to follow and it turned out AMAZING!!!! We had a Chili Cook-Off at work and guess who won?………………………. This girl right here!!! Thank you so much Chelsea for sharing this award winning recipe. ♥ Reply
YAY!! Congratulations Charis 🙂 So happy you won the cook off! Thanks so much for the comment and review 🙂 Reply
I have made this twice and nothing but rave reviews. I followed the recipe exactly and would not change a thing! This recipe is a keeper. Thank you! Reply
I’m making this over the eve before Thanksgiving. I’ll be enjoying this for a while. It suits my style as it is a very thick chili. I’ll update how it turned out. Reply
I have to say that this is the best chili I’ve ever had!!! 10 stars!! I recommend just half a jalapeño and I add a packet of taco seasoning. I also only do 1 lb of ground beef because more wouldn’t fit in my crockpot!! It’s fabulous!!!! I highly recommend this recipe!! You won’t be disappointed!!! My husband just raves about it and he can be a tough critic!! We’ve had friends over and I served this and everyone loved it! I’ve made it twice now! Reply
Hi! Would this stretch to feed 15 in a large crockpot? Wondering if I could add an extra can of tomatoes and an extra can of beans without changing the consistency/flavor too much? Reply
The only misleading thing here is the “2 stalks of celery”, 2 stalks would make several cups so I’m assuming you meant “2 ribs of celery”. I made this exactly as directed and it was wonderful. I got one large jalapeno and removed the seeds, this gave the chili a “mellow bite” and rich depth of flavor. Reply
This is the best chili recipe I have tried! I followed the recipe as written and it was fabulous! My boys love it! Thank you for sharing! Reply
I want to make this chili. Is it possible to downsize the recipe for a 2 quart and or a 4 quart crockpot? Reply
I skipped the hot peppers because im not a spicy fan. And i skipped the bacon because i already had 3 lbs of meat.( Glad i did because i barley had room in my 8qt. Crock pot after filling it) Anywho, i made this for dinner one night and l was told it was the best chili that hes ever had. And so i decided to make it again for the packers play off party and EVERYONE who tried it said it was LITERALLY the best chili that theyve ever had. And there was lots of people eating it. There wasnt a single drop when i left! Felt amazing. Also they requested it for next weeks packer party???? one lady asked if i would make it for her for dinner in a few weeks as well. All in all i had so many compliments and some asking if i can cater !! You wont regret this low and slow chili. Also dont be afriad to use some garlic.. mmmhmm Reply
I changed a couple things (2 pounds sausage 1 beef – and a can of rotel) but won my Church’s annual Chili cook-off with this recipe! Reply
This really was a great recipe. I won my chili cook off today with it! All I added was chipotles in adobo sauce that I puréed for added smokiness to go with the bacon. Also a little cocoa into the spice mix. Reply
Ok, this really is good chili. My first time making chili and I won my office chili cook-off. I used a 7 quart slow cooker and cooked it on low for 6 hours, put in the fridge overnight and then reheated for about two hours before the event. Putting it in the fridge did thicken it up when it was reheated. I did use 3 jalapenos instead of 2, smoked paprika, doubled the garlic and used hot ground Italian sausage. Besides that, I followed the instructions exactly. Chelsea – thanks very much for recipe! Reply
All I can say is wow????????!! Hands down, the best chili I’ve ever had and I’m happy to say it’s a direct result of this recipe. I replaced the Italian sausage with a hot ground sausage. I also didn’t have enough beans so I added a can and a half of water instead and it still came out delicious!!! Thank you!! Reply
Yay!! So thrilled to hear this was the best! Thanks so much for the comment and review Caitlyn 🙂 Reply
Loved it!!!!. by accident got 1 jar diced tomatoes and 1 minced. cooked it for 8 hours and it seemed that it had too much liquid (not sure if its because of tomatoes mix up). unfortunately i didn’t have time to fridge it before use, so i removed some of the liquid from the top as i like it thicker… it still come out delicious and was devoured by 5 people. will do it again soon. Reply
Super Bowl Sunday was a huge hit with your chili recipe. It’s my first time cooking chili and I was blown away by how easy and amazing your recipe was. Everybody loved it including my two children who are in culinary. Will definitely be making more again soon. Reply
Hi. Bacon Chili is so yummy. Trying to do keto and I noticed a serving you list as just 6.5 g net carbs (total carbs minus fiber = net). Is this accurate because the bell peppers and mostly the beans would add a lot of carbs to it. Just wondering but I can do without both of those and I’m sure it will still be outstanding. Thanks. Reply
I plug in all the ingredients to an online calculator that creates a nutrition label so it’s as accurate as I know how to do that 🙂 If you want to double check in My Fitness Pal or a different online calculator, I definitely recommend doing that! Reply
Made this chili almost exact. I did omit the celery but might add it next time. I used fresh sweet Italian sausage and cut off the casings. Used 1 jalapeno with the seeds and used the Hunts salt free petite diced tomatoes, cento tomatoe paste and Bush’s slow simmered chili beans. It was spicy at first but after letting it sit in the fridge for 2 days, the flavors really mingled. It started off like a mild chili, but then the spice hit you in the back of throat. I made this for a chili cook-off at my church for super bowl Sunday and came in first. Had A LOT of compliments about how it was the best chili in the whole bunch out of 20 chilis. Will definitely be making this again. Reply
I made the chili just like the recipe with the exception of the jalapenos. It was good and spicy without being too hot. I made it for a club meeting and chili cook off . The panel of six judges voted mine the winner out of ten entries unanimously ! Everyone at the meeting loved it . Mine was the first one to disappear. This was my first time making chili and my first cook off. The chili recipe is truly a winner . Thank you ! Reply
Ran out of Chili Powder while making this recipe and still came in 3rd place (only had 2.5 tablespoons in it). If I had the correct amount of chili powder I would’ve taken first for sure! Great recipe. Reply
I was looking for a good recipe to stand a chance in winning our annual company chili cook-off. This is the recipe I chose. Award winning indeed. Thanks to you, I am the 2020 Chili Champion! ???? Reply
Can this be made with dry beans vs. canned? If so, will that affect any of the spice/liquid ratios? Also, how long would it cook in an instapot? Reply
I haven’t personally tried dried beans, but I do think it would change it a lot since dried beans would need a lot more cooking time. I’d cook them separately and then use them in this chili. Reply
This chili is amazing! It’s packed with so much flavor and just the right amount of heat. I’ve made three times now and I’ve discovered it’s also really good with beer added in (I used a 12 oz bottle of Guinness Extra Stout and let the chili cook with the lid off for a while so it wasn’t too runny.) I was originally going to make it for a chili cookoff at my office, which ended up getting cancelled (stupid pandemic!) but I’ll have this recipe up my sleeve for the next one. Thanks for the great recipe, Chelsea! Reply
Thank you so much for this amazing comment! I really appreciate it and I’m so glad you loved it so much! 🙂 Reply
INCREDIBLE the best I EVER had….My husband loves when I make this. He uses the left overs on just about everything, chili omelette for breakfast the next day. He also adds it to can tomato soup…he can not stop eating it until it is all gone!! Reply
Just put it in the slow cooker a few hours ago but I can already tell it’s delicious! I used 1lb of ground chicken & no sausage because all I have is chicken sausage & added a can each of black/kidney/cannellini beans because that’s what I had on hand. Added a tablespoon or 2 of brown sugar & a few splashes of chicken broth. I can tell already it’s fantastic. Thank you. Reply
