Hearty Crockpot Chili

This crockpot chili is a comforting, slow-simmered classic that delivers bold flavor with minimal effort. Made with seasoned ground beef, beans, tomatoes, and warm spices, it cooks low and slow until thick, rich, and deeply satisfying. It’s the kind of meal that fills the house with irresistible aroma and tastes even better after a few hours in the slow cooker.

Perfect for busy weeknights, game days, or meal prep, this chili is hearty, filling, and easy to customize. Serve it straight from the crockpot with your favorite toppings for a cozy, crowd-pleasing meal.

Ingredients

This recipe uses simple pantry staples that come together into a classic chili:

• 1 pound ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• Optional toppings: shredded cheese, sour cream, chopped onions, green onions

Substitution notes: Ground turkey may be used instead of ground beef. Pinto beans can replace either bean variety if preferred.

Instructions

1. Heat a large skillet over medium-high heat and add the ground beef.
2. Cook the beef, breaking it up as it browns, until fully cooked. Drain excess grease if needed.
3. Add the diced onion and minced garlic to the skillet and cook for 2–3 minutes until softened.
4. Transfer the beef mixture to the crockpot.
5. Add the kidney beans, black beans, diced tomatoes, tomato sauce, and beef broth.
6. Stir in the chili powder, cumin, paprika, salt, and black pepper until well combined.
7. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, stirring occasionally if possible.
8. Taste and adjust seasoning before serving.

Tips, Variations & Substitutions

• For thicker chili, remove the lid during the last 30 minutes of cooking.
• Add a pinch of cayenne or crushed red pepper flakes for extra heat.
• Stir in corn or diced bell peppers for added texture and flavor.
• This chili tastes even better the next day as the flavors continue to develop.

Storing & Serving

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. Chili also freezes well for up to 3 months. Serve with cornbread, tortilla chips, or over baked potatoes.

Frequently Asked Questions

Can I make this chili ahead of time?
Yes, this chili is ideal for meal prep and reheats very well.

Do I have to brown the beef first?
Browning adds better texture and flavor, so it’s recommended.

Can I make this chili spicier?
Absolutely. Add extra chili powder, cayenne pepper, or hot sauce to taste.

Can I use dried beans?
Canned beans are recommended for this recipe. Dried beans require pre-cooking before adding to the crockpot.

Crockpot Chili (Cook‑off Winner!)

This award‑winning crockpot chili is slow‑cooked to perfection with ground beef, Italian sausage, beans, veggies, and a bold homemade seasoning blend. Rich, hearty, and packed with flavor!

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Prep Time30 minutes mins

Cook Time8 hours hrs

Total Time8 hours hrs 30 minutes mins

Servings:10 servings

Calories:620

Ingredients Method Notes

Ingredients

  

• 5 slices bacon chopped
• 1 red bell pepper finely diced
• 1 green bell pepper finely diced
• ½ cup celery finely diced (about 2 stalks)
• 1 cup yellow onion finely diced
• 1 jalapeño optional, finely diced
• 1 tablespoon minced garlic
• 6 ounces tomato paste
• 48 ounces chili beans in chili sauce 3 cans
• 56 ounces diced tomatoes 2 cans
• 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
• ¾ teaspoon black pepper
• 1 teaspoon cayenne pepper optional for heat
• 1 teaspoon paprika
• 1 tablespoon granulated sugar
• 1 tablespoon Worcestershire sauce
• 3 beef bouillon cubes

Method

 

1. In a large skillet over medium heat, cook the chopped bacon until crisp. Remove and drain on paper towels, then set aside.
2. In the same skillet with bacon grease, sauté the bell peppers, celery, onion, jalapeño (if using), and garlic until tender, about 5–8 minutes.
3. Add the tomato paste and chili seasonings to the skillet and cook until fragrant, about 1–3 minutes.
4. Transfer the sautéed veggies and seasonings to the slow cooker.
5. Add the chili beans (with liquid), diced tomatoes (with liquid), granulated sugar, Worcestershire sauce, and beef bouillon cubes to the slow cooker.
6. In the same skillet, brown the ground beef and Italian sausage, breaking it up as it cooks. Drain any excess fat.
7. Add the browned meat and reserved bacon to the slow cooker and stir everything together.
8. Cover and cook on low for 6–8 hours, until flavors meld and chili is tender.
9. Taste and adjust seasonings as needed. Serve with toppings such as shredded cheddar, sour cream, cilantro, avocado, or tortilla chips.

Notes

This crockpot chili has won multiple chili cook‑offs! For milder heat, omit jalapeño and cayenne. Store leftover chili in an airtight container in the fridge up to 4 days or freeze for up to 3 months. Top with your favorite garnishes like sour cream, shredded cheese, or fresh cilantro. :contentReference[oaicite:1]{index=1}