This amazing Crockpot Chili recipe is delicious, hearty, and perfect for chilly weather! Super easy to make and perfect for loading up with all your favorite toppings!
Easy comfort food is my FAVORITE. Make sure to try this Easy Lazy Day Lasagna and One Pot Olive Garden Zuppa Toscana Soup!
Crockpot Chili Recipe
Without a doubt, chili is my husband’s favorite food. He asks for it every chance he gets and I’m only too happy to oblige. We are all big time chili lovers.
We make lots of variations of this classic chili recipe, mainly because we’re always trying to see if we can top this. I’ve come to the conclusion based on lots of feedback from friends and family over the years, that this truly is the best chili recipe on the planet.
The Best Ways to Eat Chili
Here’s what I love about chili y’all. It’s easily the most versatile main dish EVER. Think about this for a second:
- Chili is great on it’s own, served in a bowl or bread bowl.
- It can top hot dogs and burgers and take them to new delicious heights.
- It’s great in a nacho bar or served atop baked potatoes.
I mean, for reals people, the options are endless. This is why I’m always secretly hoping for leftovers so I don’t have to be too creative the following day 🙂
This weekend, I will be making this beef chili, yet again. It’s a staple for our Super Bowl party each year and it’s something my family looks forward to.
I look forward to making this chili recipe because it’s incredibly easy to make.
How To Make Homemade Crockpot Chili
- Brown the beef (and sausage if you want to use that as well) in a skillet.
- The onion, bell pepper, and garlic get added to the skillet and are cooked until soft and fragrant.
- Add the meat mixture to your favorite 6 quart crockpot or slow cooker.
- Top with the tomato trio: diced tomatoes, tomato sauce, and tomato paste.
- Add the spices and seasonings to really bring complexity and depth of flavor to the chili.
- Give it a good stir and place the lid on the slow cooker.
- Cook for at least a few hours (on low or high). It only gets better the more time it has.
- Serve with your favorite toppings! See my suggestions below.
The Best Chili Toppings
As a general guideline, if you put in on your tacos or in your burritos, it can go on chili. Now, I’m not a rule follower so I certainly don’t expect you to be. Do not in anyway limit your chili toppings to these suggestions. Do what feels right 🙂
- Cheese – sharp cheddar is my favorite
- Corn Chips or Tortilla Chips – this extra bit of saltiness is sublime
- Avocados – you can go sliced, diced, or guacamole
- Jalapeños – pickled or fresh
- Green Onions – adds a bright, fresh flavor
- Cilantro – the same as green onions, and my personal favorite
- Bacon – we love to add bacon to this recipe on occasion. It adds a lovely smokiness to the chili. If you don’t want to do that, maybe as a topping? Make it nice and crispy!
What To Serve With Chili
Okay, here’s where I blow your mind. Chris’s mom is Peruvian so he grew up on chili con carne. His mom always served the chili with warmed tortillas that had been slathered with butter. I mean, yes, uber decadent. And I was super skeptical, that is, until I tasted it.
You guys! This is LEGIT the best way to eat chili. Heat the tortillas up, we do it on a griddle, and then immediately spread with softened butter and roll up super tight, like a flauta or taquito. We slice them in half and then just stack them high and serve alongside the chili. Thank me later.
We also like to serve chili with:
- Homemade Biscuits
- The Best Cheesy Mexican Cornbread
- Garlic Parmesan Breadsticks
- Easy Homemade Flour Tortillas
How To Make The Ultimate Crockpot Chili Recipe
The Ultimate Crockpot Chili Recipe
Ingredients
- 1 lb lean ground beef
- 1 lb Italian sausage, spicy Italian sausage or ground beef your choice
- 1 medium yellow onion diced
- 1 red bell pepper seeded and chopped
- 1 to 2 garlic cloves minced
- 30 oz kidney beans rinsed well and drained (2 15 oz cans)
- 15 oz pinto beans rinsed well and drained (1 can)
- 29 oz diced tomatoes use the entire can, juice and all
- 3 oz tomato paste
- 2 tbsp Worcestershire sauce
- 1 cup beef broth
- 1 tsp hot sauce
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp cayenne
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp brown sugar or granulated sugar
- 8 oz tomato sauce
Instructions
- Brown the ground beef and sausage in a large skillet over medium heat until mostly cooked through. A little pink is fine.
- Add the diced onion, bell pepper, and garlic and stir to combine. Cooking cooking over medium heat until onion is translucent.
- Transfer the beef mixture to a 6 quart crockpot or slow cooker.
- Add the kidney and pinto beans.
- Top with diced tomatoes, tomato paste, Worcestershire sauce, beef broth and hot sauce.
- Next add the seasonings (chili powder, cumin, paprika, cayenne, salt, pepper and sugar).
- Pour tomato sauce over the top and stir to combine.
- Place the lid on the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours, stirring occasionally.
- Serve with desired toppings such as shredded cheese, sour cream, corn chips, tortilla chips, etc.
Nutrition
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Tami C. says
My husband made this the other day and coming from a person who dislikes chili, it is outstanding! It freezes well and even the picky teenagers enjoyed it! This is definitely a keeper
Trish - Mom On Timeout says
I’ll consider that a success then lol! Have a great weekend!
Larry says
I made this yesterday and served it with cornbread. Really great chili, everyone loved it.
Trish - Mom On Timeout says
Thanks so much Larry – have a great weekend!
Kathy says
If you don’t use the sausage then 2 lbs beef? Please clarify. Thanks!! Want to make it this weekend
Trish - Mom On Timeout says
You got it!
Tori says
I decided to make this last night and it was amazing. I did add green chilies to mine and another type of seasoning us Montana folk put in everything, but I was blown away. This will be a staple chili recipe for me! Thanks for sharing.
Trish - Mom On Timeout says
Mmmm! Green chilis would be fantastic in this recipe! I’ll have to try it that way sometime soon, Thanks Tori!
Michael says
Another crazy question: how do you get 2 hours 15 min total time when the directions call for slow cooker on high for 2 – 3 hours or on low for 4 -6 hours?
Trish - Mom On Timeout says
The software takes the lowest time, so 15 minutes for prep plus 2 hours on high. Voila!
Ana says
Made this today, it was fantastic! I left cayenne and cumin out, bc, let’s be honest, I can’t cook and have no idea what they are. I used Mexican sausage as my second meat, but not a full lb. After cooking the meat, I threw it in the crockpot and cooked frozen broccoli so I could cut it. I cut it in small chunks and several times I’ve found myself confusing it for meat… neat little eye trick to help someone in my house eat healthier lol. Thanks for sharing. This is a new fave!
M Lockwood says
Two things I like doing with my chili. Adding a can of whole kernel corn (I try to get veggies in wherever I can). Also instead of the beef broth add bottle of dark beer. (Natural sugars help cut acid of tomatoes and adds extra layer of flavor)
Trish - Mom On Timeout says
My husband adds beer almost every time he makes chili lol – it IS good! And I love the idea of adding corn – yum!
Kristi says
OMG.. AMAZING CHILI! HIGHLY RECOMMEND THIS!
Trish - Mom On Timeout says
Thank you so much Kristi! Have a great week!
Jazmine says
Loved it!!! I think I will add green peppers and maybe mushrooms next time I make it because I do love them in my chili too 🙂 I made cornbread to go with it… add 1/3 can of sweet creamed corn for every 1 box of Jiffy, perfect duo… Thanks again!
Trish - Mom On Timeout says
Those would definitely be yummy additions Jazmine! And YES to the cornbread – a match made in heaven!
Cynthia says
Is this spicy?
Trish - Mom On Timeout says
No it isn’t 🙂
Kathryn says
Could you use dry beans instead?
Trish - Mom On Timeout says
No, they wouldn’t cook through.
Jo says
Best chili I have ever tasted much less made. I have been looking for this my whole life.
Made a few tiny change: left out hot sauce, used can of mild Rotel.
Added a little Masa to thicken in a two to one ratio of water to masa.
Used tomato juice instead of beef broth.
Trish - Mom On Timeout says
Thanks so much Jo! Hope you have a great week!
Steph says
Looks awesome but I’m from Texas and we’d have to call it soup. We can’t call something chili if it has beans it in. ‘Em R fightin’ words ’round here. ?
Pete Mathis says
Do you use canned beans?
Trish - Mom On Timeout says
Yes!
Stephanie Stone says
I made this chili last night and it was the best chili I’ve ever had. I used mild Italian sausage instead of spicy. But now I wish I don’t spicy because it would’ve been even more perfect! Wonderful recipe can’t wait to make it again!
Trish - Mom On Timeout says
Thank you SO much Stephanie!
Brent says
I just made this for a church group tonight and it was loved by all! I had originally planned on having some left over to enjoy at home but the crock pot was completely empty! People told me it was the best chili they’d ever had! I added about a 1/4 of a small can of green Chile’s (mild) and bacon and it was well received! Very good recipe!
Trish - Mom On Timeout says
Thank you so much Brent! I love your additions! You can never go wrong with bacon 🙂