Crockpot Chili Recipe

This Crockpot Chili Recipe is the kind of dinner that makes a busy evening much easier. It starts with browned ground beef, beans, tomatoes, peppers, onions, and a warm blend of chili spices, then everything gets plenty of time to cook together in the slow cooker. The result is a thick, hearty chili with a rich tomato base and just enough heat to keep every spoonful interesting.

It is also a practical recipe for feeding a family or a group because it makes a generous batch. Serve it in bowls with shredded cheese, sour cream, jalapeños, green onions, or tortilla chips, or save the leftovers for another meal. The flavors actually become even better after sitting for a while.

What You Can Do Better

A few small choices can make a noticeable difference in the finished chili. Brown the meat before putting it into the crockpot instead of adding it raw. This gives the meat better flavor and also lets you drain away excess fat. Do not skip the onion, bell pepper, and garlic either; cooking them briefly with the meat gives the chili a deeper base.

For the beans, kidney and pinto beans give you a good combination of color and texture, but black beans can easily be added or substituted. If you prefer a milder chili, reduce or leave out the cayenne and hot sauce. For more heat, add a little extra cayenne, hot sauce, or a chopped jalapeño.

Crockpot Chili Recipe Ingredients

Also Read: Crockpot Sloppy Joes

How to Make Crockpot Chili

1. Brown the Meat

Heat a large skillet over medium heat. Add the ground beef and Italian sausage and cook until the meat is mostly browned, breaking it apart with a wooden spoon as it cooks. It does not need to be completely cooked at this stage because it will finish cooking in the slow cooker. Drain excess grease if necessary.

2. Cook the Vegetables

Add the diced onion, chopped bell pepper, and minced garlic to the skillet. Stir everything together and cook for several minutes, until the onion starts to soften and the garlic becomes fragrant.

3. Transfer Everything to the Crockpot

Transfer the cooked meat and vegetable mixture to a 6-quart crockpot or slow cooker. Add the drained kidney beans and pinto beans.

4. Add the Tomato Ingredients

Pour in the diced tomatoes, tomato sauce, and tomato paste. Add the Worcestershire sauce, beef broth, and hot sauce. Give the mixture a good stir so the ingredients are evenly distributed.

5. Season the Chili

Add the chili powder, cumin, smoked paprika, cayenne pepper, salt, black pepper, and sugar. Stir thoroughly. The small amount of sugar helps balance the acidity of the tomatoes without making the chili taste sweet.

6. Slow Cook

Cover the crockpot with the lid and cook on LOW for 4–6 hours or on HIGH for 2–3 hours. Stir once or twice during cooking if convenient. The chili is ready when it is hot, thick, and the flavors have had time to come together.

7. Taste and Adjust

Before serving, taste the chili and adjust the seasoning if needed. Add a little more salt for a fuller flavor, extra hot sauce for heat, or a splash of broth if the chili has become thicker than you prefer.

Best Toppings for Crockpot Chili

This chili is good straight from the crockpot, but toppings make it much more fun. Try shredded cheddar cheese, sour cream, sliced jalapeños, chopped green onions, fresh cilantro, avocado, crushed tortilla chips, or corn chips. A little crispy bacon can also add a smoky contrast.

What to Serve with Chili

A warm bowl of chili works well with something simple on the side. Cornbread is an obvious choice, but dinner rolls, biscuits, warm tortillas, tortilla chips, or baked potatoes are also great options. If you are serving a crowd, put the toppings in separate bowls and let everyone build their own.

Can You Make This Chili Without Sausage?

Yes. If you do not want to use sausage, replace it with another pound of ground beef. Ground turkey can also work if you want a lighter version. You can even leave the sausage out and add extra beans, although the finished chili will have a slightly different texture and flavor.

Also Read: Ground Beef Chili

How to Store Crockpot Chili

Let leftover chili cool before transferring it to an airtight container. It can be kept in the refrigerator for up to 4 days. For longer storage, freeze the cooled chili in freezer-safe containers for up to 3 months. Thaw frozen chili in the refrigerator overnight before reheating.

How to Reheat Chili

For a quick serving, reheat chili in the microwave, stirring occasionally until it is heated through. You can also warm it gently in a saucepan over medium-low heat. If it has thickened considerably in the refrigerator, add a small splash of beef broth or water while reheating.

Also Read: Crockpot Whole Chicken

Crockpot Chili Nutrition Information

The following nutrition information is an approximate estimate based on the full recipe divided into 10 servings. Actual values can vary depending on the meat, sausage, beans, broth, canned tomatoes, and toppings you use.

Recipe Notes

• Use lean ground beef if you want to reduce the amount of grease in the finished chili.
• Rinse and drain canned beans before adding them to the slow cooker.
• Adjust the cayenne and hot sauce according to your preferred level of heat.
• For a thicker chili, let it cook uncovered for a short time near the end, or simply allow it to rest for a few minutes before serving.
• Leftover chili is excellent over baked potatoes, hot dogs, nachos, or even fries.

Also Read: Crockpot Butter Chicken Recipe

Crockpot Chili Recipe at a Glance

This Crockpot Chili Recipe is best served hot with plenty of toppings and something warm on the side. It is filling enough for a family dinner, easy enough for a weeknight, and generous enough to bring to a game-day gathering or potluck.