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!

Crockpot Chili cooks in the slow cooker and is ready to enjoy.

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.

Prep all the ingredients for easy assembly.

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.

Cook the bacon, sauté the veggies, add the seasonings and paste, and sauté everything together.

How To Make Crockpot Chili

  1. Fry Bacon: Cook until crisp, remove, and keep the grease (hello flavor!)
  2. Cook Veggies: Sauté bell peppers, celery, onion, and jalapeño in bacon grease.
  3. Brown Meat: Cook ground beef and sausage, drain, and add to crockpot.
  4. Combine in Crockpot: Add veggies, beans, tomatoes, and bacon to the crockpot.
  5. 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!
Adding all the ingredients into the slow cooker to cook.

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.
Enjoy the best crockpot chili recipe fresh out of the slow cooker.

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

The delicious crockpot chili served up in a bowl.

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:

4.99 from 211 votes

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.
Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 10 -12 large servings

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.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

More Recipes You'll Love

4.99 from 211 votes (20 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




583 Comments

  1. Joe says:

    5 stars
    It was a chilly (no pun intended ๐Ÿ™‚ ) weekend and made this recipe for coming off the race course after a day on the water. I halved the recipe (only a 2 QT crockpot aboard) and tweaked with peppers, dropped the celery and increased the garlic.

    A perfect end to a great day! Delicious and a neat blend of sweet and heat. I’ll keep this in my galley recipe list!

    1. Chelsea says:

      I am so thrilled to hear this! Thanks so much for your comment, Joe!

  2. Xubelle says:

    5 stars
    Amazing recipe! The chili was delicious!
    This will be my go-to chili recipe. Also appreciated the video- very helpful

    1. Chelsea says:

      I am so thrilled to hear this! Thanks so much for your comment! ๐Ÿ™‚

  3. RWJ says:

    5 stars
    I have been looking for a crockpot chili for awhile. Looked at many versions but when I looked through yours I thought, yeah… that’s the one. Glad I did! Followed the recipe as listed, but took your recommendation to eliminate the jalapeno and reduce the chili powder to reduce the heat a bit. It filled my 6 quart crockpot perfectly, full but not overflowing. Took quite a bit longer for prep than listed, but that’s due to my methodical nature and inability to multitask when cooking. ๐Ÿ˜ It came out fantastic, absolutely the best chili I’ve had, and I love chili. With this recipe under my belt for the first time, I now find myself looking for opportunities to make this chili for others. Thank you!

    1. Chelsea says:

      I am so thrilled to hear this! Thank you so much for your comment! ๐Ÿ™‚

  4. Chris Kushner says:

    5 stars
    I used this recipe substituting ground sirloin for ground beef. Best chili ever!!!

    1. Chelsea says:

      Yay! So happy to hear this Crockpot Chili was a hit! Thanks so much Chris! ๐Ÿ™‚

  5. Wanda Whitt says:

    5 stars
    I made this chilly recipe for a chili cook off at my work place I won first place. It was really delicious I got a lot of compliments

    1. Chelsea says:

      This makes me so happy! So thrilled it was a hit! Thanks Wanda! ๐Ÿ™‚

  6. Patty says:

    Such a waste of time and money. SOOOO mediocre with no depth of flavor. I even tried to jazz it up with additional seasoning to no avail. I’m baffled how this could’ve won anything. So disappointing.

    1. Chelsea Lords says:

      I’m so sorry to hear this. Did you change the recipe at all? Did you season with salt and pepper to your preference? And did you sautรฉ the veggies in bacon grease? That should add so much flavor!

  7. Eddy says:

    Hi it looks amazing, what would you change if you add leftover smoked Brisket? besides not using the ground beef, and sausage? Any changes to seasoning?

  8. Judy says:

    4 stars
    I followed the recipe exactly as written.But I used 1/4 of one jalapeรฑo. It is a little spicy for me. Should I reduce the cayenne pepper next time? If I wanted to make the chili a little soupier, what would you suggest? Thank you!

    1. Chelsea Lords says:

      Yes! Less cayenne. Soupier — add some water or chicken broth

  9. Laurie says:

    5 stars
    A relative made this recipe when hosting family almost five years ago. It was so good that I got the recipe from him. Iโ€™ve made it at least 3 times a year since. We LOVE it! Since itโ€™s just my husband and I, we freeze a lot of it and pretty much always have some in the freezer. Thanks for this awesome recipe! I canโ€™t imagine making another.

    1. Chelsea says:

      YAY! So happy to hear this! Thanks so much Laurie! ๐Ÿ™‚

  10. susie says:

    5 stars
    delicious!! made this and my entire family, even my little 5 and 6 year olds ate it!!

    1. Chelsea says:

      I am so happy to hear this! Thanks so much Susie! ๐Ÿ™‚