I burned my first three batches of chili trying to get it right on the stove. Then I bought a slow cooker, tossed everything in one morning, and came home to the best Crockpot Chili I’d ever tasted. Thick, meaty, smoky from the bacon, with just enough heat to make you reach for another spoonful. James grabbed seconds at the potluck before most people had firsts.
Now I make it this way every time. The flavors get richer as it sits there all day, and I don’t have to worry about scorching the bottom or stirring every twenty minutes. Sometimes I’ll set out Olive Garden Salad Recipe on the side, or serve it with Authentic Tamales Recipe when I’m feeding a bigger group. It also goes well with Easy Jamaican Brown Stew Chicken if you want more variety on the table.
Why You’ll Love This Crockpot Chili
This Crockpot Chili brings together everything you want in a big, comforting pot. It’s packed with three kinds of meat, so every spoonful feels rich and satisfying. The bacon adds a smoky depth, while the Italian sausage brings a little extra seasoning and fat that makes the broth taste incredible.
You can set it up in the morning and come home to a house that smells like a cozy restaurant. It’s perfect for feeding a crowd, freezing for later, or bringing to a party where you know it’ll disappear fast. The seasonings build on each other slowly, so by the time it’s done, the flavor is warm, complex, and just spicy enough.
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Crockpot Chili Ingredient
Here’s everything that goes into this Crockpot Chili. I’ve grouped it by type so it’s easier to shop and prep.
See recipe card below this post for ingredient quantities
Meats & Protein:
- Bacon : Adds smokiness and a rich base flavor. Cook it first to release the fat, which you’ll use to sauté the veggies.
- Ground beef : The main protein. The 80/20 ratio keeps it juicy and flavorful without being too greasy.
- Italian sausage : Brings extra seasoning and a slight fennel note that deepens the overall taste.
Vegetables:
- Red bell pepper : Adds sweetness and color.
- Green bell pepper : Balances the red pepper with a slightly sharper flavor.
- Celery : Gives the chili a subtle earthy note and helps build the base.
- Yellow onion : Provides sweetness and body as it cooks down.
- Jalapeño : Adds a fresh kick. Leave it out if you prefer milder heat.
- Garlic : Brings a warm, aromatic base to the whole pot.
Canned Ingredients:
- Tomato paste : Thickens the Crockpot Chili and adds concentrated tomato flavor.
- Chili beans : These come in chili sauce, which adds flavor and body. Don’t drain them.
- Petite diced tomatoes : The base of the broth. The petite dice breaks down nicely and blends into the sauce.
Seasonings & Flavorings:
- Chili powder : The main seasoning that gives this chili its bold, warm flavor.
- Dried oregano : Adds an herby, slightly bitter note that balances the sweetness.
- Cumin : Brings earthiness and depth.
- Dried basil : A subtle sweetness that rounds out the spices.
- Seasoned salt : Adds a savory, slightly garlicky boost.
- Black pepper : Adds a gentle heat and sharpness.
- Cayenne pepper : For extra kick. Adjust or skip based on your heat preference.
- Paprika : Adds color and a mild, sweet smokiness.
- Granulated sugar : Balances the acidity of the tomatoes.
- Worcestershire sauce : Adds umami and a little tang.
- Beef bouillon cubes : These dissolve into the broth and add a deep, meaty richness.
Toppings (optional):
- Sour cream or Greek yogurt: Cools down the heat and adds creaminess.
- Diced avocado: Adds richness and a fresh contrast.
- Sharp cheddar cheese: Melts into the hot chili and adds a tangy, salty bite.
- Fresh cilantro: Brightens everything up.
- Lime wedges: A squeeze of lime adds a fresh, acidic pop.
- Jalapeños: For extra heat.
- Corn chips: Adds crunch and a fun way to scoop.
How to Make Crockpot Chili
This Crockpot Chili comes together in stages, but each step is simple. Here’s how it all works.
Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until it’s crispy and the fat has rendered out, usually 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave the bacon grease in the pan.
Sauté the vegetables: Add the diced bell peppers, celery, onion, jalapeño (if using), and minced garlic to the skillet. Cook over medium heat, stirring now and then, until the vegetables are tender and starting to smell sweet, about 5 to 8 minutes.
Add seasonings and tomato paste: Stir in the chili powder, oregano, cumin, basil, seasoned salt, black pepper, cayenne (if using), paprika, and tomato paste. Cook for another 1 to 3 minutes until the spices smell toasted and the tomato paste darkens slightly. This step deepens the flavor. Transfer everything to your slow cooker.
Add beans and tomatoes: Pour the chili beans (with their liquid) and the diced tomatoes (with their liquid) into the slow cooker. Add the sugar, Worcestershire sauce, and crumble in the beef bouillon cubes. Stir everything together.
Brown the meats: In the same skillet, cook the ground beef and Italian sausage over high heat, breaking the meat apart with a spoon as it cooks. Brown it in batches if your skillet isn’t large enough, so the meat sears instead of steaming. Drain off most of the excess fat, then add the browned meat to the slow cooker along with the cooked bacon.
Cook in the Crockpot: Stir everything well so the seasonings are evenly distributed. Cover the slow cooker and cook on low for 6 to 8 hours. The longer it cooks, the more the flavors blend and deepen.
Final taste check: Before serving, taste the chili and adjust the seasonings. You might want a little more salt, pepper, or chili powder depending on your preference.
Serve and enjoy: Ladle the chili into bowls and top with sour cream, shredded cheddar, fresh cilantro, diced avocado, or whatever else sounds good. Serve with corn chips or cornbread on the side.
Make It Your Own
You can adjust this Crockpot Chili based on what you have or what you prefer.
Switch up the meat: Use all ground beef if you don’t have Italian sausage, or try ground turkey for a leaner version. You can also use turkey sausage instead of pork.
Skip the bacon: If you don’t have bacon, just start by sautéing the vegetables in a tablespoon or two of oil.
Make it vegetarian: Leave out the meat and bacon. Add an extra can of beans (black beans or kidney beans work great) and some diced mushrooms for texture.
Adjust the heat: For a milder Crockpot Chili, skip the jalapeño and cayenne pepper. For extra heat, use hot Italian sausage and add more cayenne or fresh diced jalapeños on top.
Use fresh tomatoes: If you have fresh tomatoes, you can use about 7 cups of diced fresh tomatoes instead of canned. Just know that canned tomatoes are more consistent and concentrated.
Crockpot Chili Equipment
Here’s the equipment that makes this recipe easy.
Large skillet: For cooking the bacon, sautéing the vegetables, and browning the meat.
6-quart slow cooker: This recipe makes a big batch, so you’ll need a large slow cooker. It fills a 6-quart cooker almost to the top.
Wooden spoon or spatula: For stirring and breaking up the meat as it cooks.
Paper towels: For draining the cooked bacon.
Knife and cutting board: For chopping the vegetables.
Storing and Reheating
This Crockpot Chili keeps well, so you can make it ahead or save leftovers for later.
In the fridge: Store leftover Crockpot Chili in an airtight container in the refrigerator for up to 4 days. The flavors get even better the next day.
In the freezer: Freeze the Crockpot Chili in a freezer-safe container or heavy-duty freezer bags for up to 3 months. Let it cool completely before freezing.
To reheat: Warm it on the stovetop over medium heat, stirring occasionally, or microwave it in a microwave-safe bowl. Add a splash of water or broth if it’s too thick.
Top Tip
Brown the meat in batches: Don’t overcrowd the skillet. If you add too much meat at once, it steams instead of browning, and you’ll lose that deep, caramelized flavor.
Don’t skip the tomato paste step: Cooking the tomato paste with the spices for a minute or two deepens the flavor and takes away any raw, metallic taste.
Let it cook low and slow: The longer the chili cooks, the more the flavors blend. If you have time, let it go for the full 8 hours.
Taste before serving: Every batch is a little different depending on the seasonings and the tomatoes you use. Taste it at the end and adjust the salt, pepper, or chili powder as needed.
FAQ
How to make a Crockpot Chili in the slow cooker?
Start by browning your meat and sautéing your vegetables on the stovetop to build flavor. Transfer everything to the slow cooker along with your beans, tomatoes, and seasonings. Cook on low for 6 to 8 hours so the flavors have time to blend. The slow cooker does most of the work, and you get a rich, deep chili without babysitting the pot.
What is the secret to really good Crockpot Chili?
The secret is layering flavors. Brown your meat properly, toast your spices with the tomato paste, and let everything cook low and slow so the flavors have time to develop. A little bacon adds smokiness, and a spoonful of sugar balances the acidity of the tomatoes. Don’t rush it, and always taste and adjust the seasonings at the end.
Can I put raw meat in a Crockpot Chili?
You can, but I don’t recommend it. Browning the meat first adds a caramelized, savory flavor that you won’t get if you add it raw. It also helps render out some of the fat so your chili isn’t greasy. It’s worth the extra 10 minutes.
What is the difference between a crockpot and a slow cooker?
They’re basically the same thing. Crockpot is a brand name for a type of slow cooker, but people use the terms interchangeably. Both cook food slowly over low heat, and this recipe works in any slow cooker with a 6-quart capacity.
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Crockpot Chili
Crockpot Chili
A comforting and flavorful Crockpot Chili with just the right amount of spice, perfect for cozy meals or feeding a crowd.
Ingredients
Method
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In a large skillet over medium heat, cook the chopped bacon until crispy. Remove from the pan and drain on paper towels. Set aside.
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Keep the bacon fat in the skillet. Add the diced bell peppers, celery, onion, jalapeño, and minced garlic. Sauté for 5-8 minutes, stirring occasionally, until softened. Add the seasonings and tomato paste. Cook for 1-3 minutes until fragrant, then transfer to the slow cooker.
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Add the chili beans (with their liquid), diced tomatoes (with their liquid), sugar, Worcestershire sauce, and crumbled bouillon cubes to the slow cooker.
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In the same skillet, cook the ground beef and Italian sausage over high heat. Break it apart and cook until deeply browned. Drain any excess fat and add the meat to the slow cooker along with the bacon. Stir to combine.
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Cover the slow cooker and cook on low for 6-8 hours.
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Taste and adjust the seasonings (such as chili powder, salt, and pepper) as needed before serving.
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Serve with your choice of toppings like sour cream, cheese, and cilantro for extra flavor.
Nutrition
Notes
A hearty chili that’s a crowd favorite. Great for making ahead or for feeding a large group.
