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!
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:
- 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, 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 😆
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.
How To Make Crockpot Chili
- Brown the beef (and sausage if you want to use that as well) in a skillet.
- Add the onion, bell pepper, and garlic and cook until soft and fragrant.
- Transfer 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 2 hours on high or 4 hours on low. 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 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:
- Biscuits
- Cheesy Mexican Cornbread
- Garlic Parmesan Breadsticks
- Homemade Flour Tortillas
- Angel Biscuits
- Dinner Rolls
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
Chili can be reheated in the microwave or saucepan until warmed through.
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
- Crockpot Ham and Bean Soup
- Crockpot Ham and Bean Soup
- Slow Cooker Kielbasa and Barbecue Beans
- Crockpot Shrimp Boil
- Slow Cooker Queso Blanco
- Crockpot Cocktail Meatballs
- Slow Cooker Cowboy Beans
How To Make Crockpot Chili
Crockpot Chili Recipe
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 combine2 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
Nutrition
Originally published February 2, 2019.
Candice Hopkins says
Delicious! I have another chili recipe that I make that is sweeter, not so tomatoey. Both are Pinterest recipes. Each has a different flavor.
Barb says
I have made this recipe several times now, and it has been a huge hit every time! I tried your topping ideas too and they really make the chili extra yummy. Thank you for sharing!
Erica says
Made it with ground turkey and ground impossible meat and without the hot sauce (a precaution as we have small kids) the first time. It was good, but this time I’m back to make it again (per family request!) and I’m including the hot sauce (1/2 tsp) to have a better balance of flavors. This time I’m using 2 lbs of ground turkey. Both times I’ve had to add 2 more cups of beef stock than the 1 cup listed (3 cups total). It may be that it’s just my preference to have more liquid, but as written, I was worried the there wasn’t enough liquid. Both times I added the spices to the pan with the meat and veggies and cooked until fragrant (30 sec to 1 min) and then put everything in the slow cooker. I think this brings out the flavors better. Great recipe, comes together quickly with stuff I generally have on hand, kids and hubby love it, minimal mess – it’s a winner! Thanks!
Judy says
I made this chili tonight for the second time in a month. The thing I changed, I used 2 pounds of ground beef and I left out the hot sauce, but I increased the chili powder to 3 tablespoons instead of only 2.
My husband and son loved it, me too!
Taryn Maxwell says
I made this chili yesterday in the crockpot for us to have throughout the day during football and I must say this is hands down the BEST chili I’ve ever had!! I added a little bit extra tomato sauce and paste but otherwise followed the exact recipe and my husband and I absolutely LOVE it! I sent it to my sister and she made it too and said how fabulous it was.
Eva says
I’ve never been a big chili fan, but my eldest kid and husband are, so I gave in and decided to make some. And boy am I glad I did!!! Best chili I have ever had, and even my picky son and toddler ask for seconds. Thank you so much for sharing this recipe! I am currently making it for the 3rd time and am genuinely looking forward to dinner tonight.
Jonathan says
I won a neighborhood Chili cook off with this recipe. I cooked it for 4 hours on low. Refrigerated it over night and then reheated for 4 hours in the am in my Crockpot. It brought out a little more heat this way. Only change I did was adding hot ground Italian sausage and a cap more of hot sauce, a dash of smoked paprika, a dash of cayenne pepper and a dash of black pepper the next morning. I won overall spice and overall best chili.
Cherie Hirschberger says
Making for Halloween 🎃. Love how you wrote the instructions with the ingredients! Genius and a huge help. Thanks for taking time to help!
Mykl says
Outstanding chili.
I used 2lbs ground sausage instead of beef, and 6 garlic cloves. We also grow our own peppers, then dry and powder them and replaced 1 tbls of chili powder with hot banana.
An additional serve with suggestion. I make Mexican cornbread bowls and serve the chili in it, topped with chopped green onion, shredded cheddar and sour cream.
Eddie says
Delicious recipe! Only change I made was doing i 8 hours on low stirring a few times. With the slow cooker it’s either 4 hr on high or 8hr on low whatever it is I am cooking.
Christy McCabe says
Best Chili EVER! Don’t alter anything
Ellen says
I just made this yesterday! 5th time making it. Everyone loves this chili! I always make it following the exact recipe. Only difference I make is what we add on top or eat along side! So happy I found this!
Richard says
Very, very good! I left it in the crockpot overnight, and it was delicious. I like it served with a generous helping of grated sharp cheddar and some refried beans!.
Erica says
The only recipe i’ll use to make chili. It is sooo good!
Smaeby says
Excellent! I used both ground beef and Italian sausage. Also added one green pepper and one can of black beans. Left out the cayenne and hot sauce because I was serving to a toddler too. It came out so flavorful!! I had previously been using an old chili recipe which was kind of similar but called for a package of the McCormick chili mix. This recipe puts that old recipe to shame. The beef broth, the brown sugar, that exact mix of spices, just hits different. I’ll be making this one again for sure.