There’s nothing quite like the warmth of a bubbling pot of chili wafting through the house on a chilly afternoon. I still get excited every time I hear the gentle gurgle of my crockpot, knowing that a hearty meal is just hours away. This Crockpot Chili recipe has become our household favorite for its rich flavor and comforting texture—perfect for cozy dinners or game day gatherings.
Imagine the savory scent of bacon mingling with spices and tender vegetables as it simmers slowly, each ingredient harmonizing to create a deliciously satisfying dish. In just 15 minutes of prep, you can set it and forget it, letting your slow cooker do all the hard work. Whether you’re entertaining friends or indulging in a quiet night at home, this chili is sure to impress with its depth of flavor and meaty goodness. So grab your favorite toppings and let’s get cooking!
Why You'll Love This Crockpot Chili
- This Crockpot Chili is incredibly easy to make, requiring just 15 minutes of prep time before your slow cooker takes over.
- The combination of bacon, spices, and juicy meats creates a flavor explosion that will leave your taste buds dancing.
- Its versatility allows for endless customization with your favorite toppings, whether you’re in the mood for cheese, sour cream, or fresh herbs.
- Plus, it’s a true crowd-pleaser, making it the perfect dish for gatherings or cozy family dinners.
Crockpot Chili Ingredients
Here are all the flavorful components you’ll need to create your very own Crockpot Chili!
For the Base
• 5 slices bacon, chopped – adds a delicious smoky flavor and richness to the chili.
• 1 red bell pepper, finely diced – provides sweetness and vibrant color.
• 1 green bell pepper, finely diced – adds a slight crunch and earthiness.
• 1/2 cup finely diced celery – brings a refreshing crunch and subtle flavor.
• 1 cup finely diced yellow onion – enhances the chili’s aroma with its savory sweetness.
• 1 small jalapeño, finely diced (optional) – introduces a touch of heat for those who like it spicy.
• 1 tablespoon minced garlic – infuses a depth of flavor that complements the meat.
For the Chili Mix
• 6 ounces tomato paste – thickens the mixture and adds a rich tomato flavor.
• 48 ounces chili beans – provides heartiness and protein, making this dish filling.
• 56 ounces petite diced tomatoes – contributes freshness and acidity to balance the flavors.
• 2 pounds ground beef – delivers robust flavor; feel free to use lean for a healthier option.
• 1 pound Italian sausage – brings a savory spiciness that enhances the overall taste.
For the Seasoning
• 4 tablespoons chili powder – essential for that classic smoky spice that defines chili.
• 1 tablespoon dried oregano – adds a Mediterranean touch that complements the other spices.
• 2 teaspoons cumin – provides a warm, earthy flavor that deepens the chili.
• 1 teaspoon dried basil – enhances the fresh herb flavor throughout the dish.
• 1 teaspoon seasoned salt – elevates the taste, uniting all the flavors beautifully.
• 3/4 teaspoon black pepper – adds warmth and a bit of spice.
• 1 teaspoon cayenne pepper (optional) – sprinkle in here for an extra kick of heat!
• 1 teaspoon paprika – lends a sweet smokiness that rounds out the spice profile.
• 1 tablespoon granulated sugar – balances the acidity of the tomatoes perfectly.
• 1 tablespoon Worcestershire sauce – enriches the umami flavors of this Crockpot Chili.
• 3 beef bouillon cubes – intensifies the meatiness and depth of flavor.
For Toppings
• Toppings as desired – customize with cheese, sour cream, or fresh herbs to make it your own!
How to Make Crockpot Chili
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Cook the bacon: In a skillet over medium heat, cook the chopped bacon until crispy, allowing all that rich flavor to render out. Drain the bacon on a paper towel to absorb excess grease.
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Sauté the vegetables: Add the finely diced red and green bell peppers, celery, onion, jalapeño (if using), and minced garlic to the skillet. Sauté until tender, about 5-7 minutes, filling your kitchen with an inviting aroma.
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Combine spices and paste: Stir in the chili powder, dried oregano, cumin, dried basil, seasoned salt, black pepper, cayenne pepper (if using), smoked paprika, and tomato paste. Cook for another 2-3 minutes until fragrant, then transfer this mixture to the slow cooker.
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Add beans and tomatoes: Pour in the chili beans and petite diced tomatoes, then follow with the sugar, Worcestershire sauce, and beef bouillon cubes. Give it all a gentle stir to combine the lovely ingredients.
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Brown the meat: In the same skillet, brown the ground beef and Italian sausage until no longer pink, about 8-10 minutes. Drain the fat and add the meat to the slow cooker, mixing everything together.
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Mix in the bacon: Don’t forget that crispy bacon! Stir it into the slow cooker with the rest of the ingredients, ensuring even distribution. Cover and cook on low for 6–8 hours, allowing all those delicious flavors to meld together.
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Taste and adjust: When ready, taste the chili and adjust any seasonings as desired. Feel free to add a splash more Worcestershire or a pinch of salt to make it just right!
Optional: Serve with fresh cilantro or green onions for a vibrant touch.
Exact quantities are listed in the recipe card below.
What to Serve with Crockpot Chili?
There’s nothing like a warm, comforting bowl of chili to fill the belly and warm the heart, but the right accompaniments can elevate your meal to new heights.
- Cornbread: A sweet, buttery cornbread provides the perfect contrast to the spiciness of chili, soaking up flavors beautifully.
- Fresh Guacamole: Creamy, zesty guacamole offers a delightful cooling effect with every hearty bite, perfect for balancing flavors.
- Tortilla Chips: Crunchy tortilla chips add a satisfying texture, ideal for scooping up every last drop of that savory chili.
- Cheesy Nachos: Layered with melted cheese, jalapeños, and your favorite toppings, nachos are a fun and indulgent side that pairs perfectly with chili.
- Avocado Salad: A light avocado salad, bursting with freshness, balances the rich, hearty flavors of the chili while adding a crisp crunch.
- Pickled Jalapeños: A side of tangy pickled jalapeños adds a pop of acidity and spice, enhancing the chili’s already vibrant flavors.
- Iced Tea: A refreshing glass of iced tea complements the robust spices in the chili, providing a cool contrast to the heat.
- Chocolate Chip Cookies: For a sweet ending, serve warm chocolate chip cookies; their gooey sweetness is an unexpected but delicious contrast after spicy chili.
How to Store and Freeze Crockpot Chili
Room Temperature: Store leftover chili in an airtight container and consume within 2 hours of cooking for food safety.
Fridge: Keep the Crockpot Chili in the refrigerator in an airtight container for up to 3 days. Reheat thoroughly before serving to ensure it’s steaming hot.
Freezer: You can freeze the chili for up to 3 months. Cool it completely before transferring to a freezer-safe container, leaving some space for expansion.
Reheating: Thaw overnight in the fridge for best results. Reheat on the stovetop until bubbling hot, adding a splash of broth if it appears too thick.
Make Ahead Options
These Crockpot Chili ingredients are perfect for meal prep, allowing you to enjoy a hearty meal without the last-minute rush! You can chop all the veggies and even cook the bacon up to 24 hours in advance, storing them in an airtight container in the refrigerator. For the dry spices and tomato paste, measure and mix them ahead and keep them ready to go. When you’re ready to enjoy your delicious chili, simply combine all the prepped components in your slow cooker with the beans, tomatoes, and meats. Cook on low as directed, and you’ll savor the same flavorful dish without the fuss during your busy week!
Crockpot Chili Variations
Feel free to let your creativity shine as you customize your chili to suit your taste buds!
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Vegetarian: Substitute the ground beef and Italian sausage with lentils or your favorite plant-based meat for a hearty veggie option. You’ll maintain that satisfying texture while embracing the delicious flavors of the spices.
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Spicy Twist: Add diced habanero peppers or a few tablespoons of your favorite hot sauce to crank up the heat. This will bring a bold kick that spice lovers will enjoy!
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Cooler Creaminess: Top your chili with a dollop of sour cream or plain Greek yogurt to balance out the spices with a cool, creamy finish. It adds a delightful richness that makes each bite even more enjoyable.
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Beans Galore: Mix different types of beans, such as black beans or kidney beans, for added flavor and texture. Each bean brings its own character, creating a delightful medley of tastes.
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Smoky BBQ: Enhance the flavor by adding a splash of your favorite barbecue sauce along with the Worcestershire sauce. This sweet and smoky combination will take your chili to a whole new level!
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Herby Freshness: Incorporate fresh cilantro or parsley before serving to add a bright, herbaceous note. This will elevate the overall flavor and presentation, making it even more appealing.
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Sweet Touch: For those who love a hint of sweetness, mix in a can of corn or a tablespoon of honey to complement the savory elements. This surprising twist adds depth and an extra layer of flavor to your chili.
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Chunky Style: Use diced steak instead of ground meats for a chunkier, hearty variation. This change will introduce a different texture while keeping that rich flavor we all love.
Chef's Helpful Tips
- When making Crockpot Chili, be sure to cook the bacon until it’s crispy to enhance the smoky flavor in your dish.
- Avoid browning the meat too long, as overcooked beef and sausage can turn tough; just cook until no longer pink.
- For the best flavor, let the chili cook on low for the full 8 hours to allow all the ingredients to meld beautifully.
- Keep in mind that chili tends to thicken as it cooks, so if it gets too thick, add a splash of broth or water to reach your desired consistency.
Crockpot Chili Recipe FAQs
What type of bacon is best for this Crockpot Chili?
Absolutely! I recommend using thick-cut bacon for a richer flavor. It crisps nicely and adds that smoky kick to your chili. If you’re watching your fat intake, turkey bacon can also be a lighter alternative that still delivers some satisfying flavor.
How should I store leftover Crockpot Chili?
You can store leftover chili in an airtight container in the refrigerator for up to 3 days. Just make sure it cools to room temperature before sealing it up. When you’re ready to enjoy it again, reheat thoroughly on the stovetop until it’s steaming hot—perfect for those quick lunches!
Can I freeze Crockpot Chili?
Definitely! To freeze your Crockpot Chili, make sure to let it cool completely. Transfer it to a freezer-safe container, leaving some space at the top for expansion, and it will keep well for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stovetop, adding a splash of broth if it’s too thick.
How can I troubleshoot if my chili is too thick?
If your chili turns out thicker than you’d like, don’t worry! Simply add a splash of beef broth or water, and stir it in while reheating on the stovetop. Start with about a quarter cup, then add more as needed until you reach your desired consistency. The more the merrier when it comes to finding that perfect texture!
Can I make this chili vegetarian?
Absolutely! To create a vegetarian version of this Crockpot Chili, you can substitute the ground beef and Italian sausage with a mix of black beans, kidney beans, and lentils. You’ll want to keep the spices and other ingredients consistent for that robust flavor. It may take a little longer to cook, around 8 hours, to let the lentils soften and absorb those delicious spices.
How do I know if my ingredients are fresh?
For the best flavor, it’s essential to choose fresh ingredients! When selecting bell peppers, look for firm ones without dark spots or wrinkles. The garlic should be plump and firm, while the tomatoes should be bright and vibrant. Fresh spices can make a big difference, too—try to use those purchased within the last year for optimal flavor!
Crockpot Chili
Ingredients
Equipment
Method
- In a skillet over medium heat, cook the chopped bacon until crispy, then drain on a paper towel.
- Add the finely diced red and green bell peppers, celery, onion, jalapeño (if using), and minced garlic to the skillet. Sauté until tender, about 5-7 minutes.
- Stir in the chili powder, dried oregano, cumin, dried basil, seasoned salt, black pepper, cayenne pepper (if using), smoked paprika, and tomato paste. Cook for another 2-3 minutes, then transfer to the slow cooker.
- Pour in the chili beans and petite diced tomatoes, then add sugar, Worcestershire sauce, and beef bouillon cubes. Stir gently to combine.
- In the same skillet, brown the ground beef and Italian sausage until no longer pink, about 8-10 minutes. Drain the fat and add to the slow cooker.
- Stir in the crispy bacon into the slow cooker with the other ingredients. Cover and cook on low for 6–8 hours.
- When ready, taste the chili and adjust seasonings as desired.
