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4.99 from 221 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 Time30 minutes
Cook Time8 hours
Total Time8 hours 30 minutes
Course: Dinner
Cuisine: American
Keyword: chili recipe crock pot, crockpot chili, easy crockpot chili
Servings: 10 large servings
Author: Chelsea Lords
Cost: $18.92

Equipment

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, 3x16-ounce cans
  • 56 ounces petite diced tomatoes 2x28-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 granulated sugar
  • 1 tablespoon Worcestershire sauce
  • 3 beef bouillon cubes
  • Toppings of choice see note 3
US - Metric

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

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.
Storage: Store leftover Crockpot Chili in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. Reheat on the stovetop or in the microwave when ready to enjoy!

Nutrition

Serving: 1serving | 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