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crockpot chili in a ladle held above the crockpot and the rest of the chili.
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4.99 from 102 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