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The Ultimate Crockpot Chili Recipe

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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! Great for parties, game day celebrations and potlucks!

Easy comfort food is my FAVORITE. Make sure to try this Lazy Day Lasagna and Zuppa Toscana Soup!

crockpot chili in a ladle held above the crockpot and the rest of the chili.

Best 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:

  1. Chili is great on it’s own, served in a bowl or bread bowl.
  2. It can top hot dogs and burgers and take them to new delicious heights.
  3. It’s great in a nacho bar or served atop baked potatoes.

I mean, really, 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 😆

chili recipe cooked in a crockpot ready to be enjoyed.

This weekend, I will be making this crockpot 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.

What You’ll Need

This Crockpot Chili recipe is a weeknight go-to for us. It’s filling, delicious, and comes together so quickly. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need:

  • lean ground beef and/or Italian sausage – any combination will do, you’ll need two pounds.
  • yellow onion – diced
  • red bell pepper – seeded and chopped. You could also use green bell pepper or another color.
  • garlic cloves – minced.
  • beans – I like to use a combination of kidney beans and pinto beans but black beans are also delicious.
  • tomatoes – canned diced tomatoes, tomato sauce as well as tomato paste
  • Worcestershire sauce – adds depth of flavor.
  • beef broth – creates the consistency we want the chili to have.
  • hot sauce – use your favorite flavor.
  • spices and seasonings – chili powder, ground cumin, smoked paprika, cayenne, salt, pepper
  • brown sugar or granulated sugar – you won’t taste it, it just helps with the acidity of all those tomatoes.
crockpot filled with all the ingredients need to make chili. ready to be combined and cooked together.

How To Make Crockpot Chili

  1. Brown the beef (and sausage if you want to use that as well) in a skillet.
  2. Add the onion, bell pepper, and garlic and cook until soft and fragrant.
  3. Transfer mixture to your favorite 6 quart crockpot or slow cooker.
  4. Top with the tomato trio: diced tomatoes, tomato sauce, and tomato paste.
  5. Add the spices and seasonings to really bring complexity and depth of flavor to the chili.
  6. Give it a good stir and place the lid on the slow cooker.
  7. Cook for at least 2 hours on high or 4 hours on low. It only gets better the more time it has.
  8. Serve with your favorite toppings! See my suggestions below.
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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 Crockpot 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:

  1. Biscuits
  2. Cheesy Mexican Cornbread
  3. Garlic Parmesan Breadsticks
  4. Homemade Flour Tortillas
  5. Angel Biscuits
  6. Dinner Rolls
chili sitting in in black slow cooker with a stainless steel ladle resting in the insert.

Storage Information

Refrigerator: Leftovers should be stored in an airtight container and enjoyed within 4 days.

To freeze: Let chili cool completely and then transfer to a freezer safe container for up to 3 months. When ready, remove from freezer and thaw overnight in the refrigerator. Chili can be reheated in the microwave or saucepan until warmed through.

Crockpot Chili Recipe FAQs

How do you reheat chili?

Chili can be reheated in the microwave or saucepan until warmed through.

Can this chili be frozen?

Yes! Let chili cool completely and then transfer to a freezer safe container for up to 3 months. When ready, remove from freezer and thaw overnight in the refrigerator.

More Crockpot Recipes You’ll Love

  1. Crockpot Ham and Bean Soup
  2. Crockpot Ham and Bean Soup
  3. Slow Cooker Kielbasa and Barbecue Beans
  4. Crockpot Shrimp Boil
  5. Slow Cooker Queso Blanco
  6. Crockpot Cocktail Meatballs
  7. Slow Cooker Cowboy Beans

How To Make Crockpot Chili

crockpot chili in a ladle held above the crockpot and the rest of the chili.
Print Pin
5 from 283 votes

Crockpot Chili Recipe

This easy 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!
Course Dinner, Main Course, Main Dish
Cuisine American
Keyword crockpot chili, crockpot chili recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 10
Calories 433kcal
Author Trish – Mom On Timeout

Ingredients

  • 1 pound lean ground beef
  • 1 pound Italian sausage or spicy Italian sausage or ground beef
  • 1 medium yellow onion diced
  • 1 red bell pepper seeded and chopped
  • 1 to 2 garlic cloves minced
  • 30 ounces kidney beans rinsed well and drained (2 15 oz cans)
  • 15 ounces pinto beans rinsed well and drained (1 can)
  • 29 ounces diced tomatoes use the entire can, juice and all
  • 3 ounces tomato paste
  • 8 ounces tomato sauce
  • 2 tablespoons Worcestershire sauce
  • 1 cup beef broth
  • 1 teaspoon hot sauce
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon brown sugar or granulated sugar

Instructions

  • Brown the ground beef and sausage in a large skillet over medium heat until mostly cooked through. A little pink is fine.
    1 pound lean ground beef, 1 pound Italian sausage
  • Add the diced onion, bell pepper, and garlic and stir to combine. Cooking cooking over medium heat until onion is translucent.
    1 medium yellow onion, 1 red bell pepper, 1 to 2 garlic cloves
  • Transfer the beef mixture to a 6 quart crockpot or slow cooker. 
  • Add the kidney and pinto beans. 
    30 ounces kidney beans, 15 ounces pinto beans
  • Top with diced tomatoes, tomato paste, tomato sauce, Worcestershire sauce, beef broth and hot sauce.
    29 ounces diced tomatoes, 3 ounces tomato paste, 8 ounces tomato sauce, 2 tablespoons Worcestershire sauce, 1 cup beef broth, 1 teaspoon hot sauce
  • Next add the seasonings (chili powder, cumin, paprika, cayenne, salt, pepper and sugar). Stir to combine
    2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ¼ teaspoon cayenne, ½ teaspoon salt, ½ teaspoon ground black pepper, 1 tablespoon brown sugar or granulated sugar
  • 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.

Video

Notes

Storage Information: Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Defrost overnight in the refrigerator for best results.
Leftovers can be reheated over medium-low heat on the stovetop or in the microwave.

Nutrition

Calories: 433kcal | Carbohydrates: 40g | Protein: 29g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 62mg | Sodium: 836mg | Potassium: 1220mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1290IU | Vitamin C: 29.4mg | Calcium: 99mg | Iron: 7mg

Originally published February 2, 2019.

Comments

  1. 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

    Reply

  4. 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.

    Reply

  5. 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!

    Reply

  6. 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)

    Reply

  8. 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!

    Reply

  11. 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.

    Reply

  12. 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. ?

    Reply

  14. 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!

    Reply

  15. 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!

    Reply
5 from 283 votes (190 ratings without comment)

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