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.
Kelly says
If I dont use the italian sausage, do I use 2 lbs of ground beef?
Trish - Mom On Timeout says
Yes, you’ll want to use 2 pounds of ground beef then.
Tiffany says
Made this today but without Italian sausage and cayenne because I didn’t have either. It came out delicious especially since I’ve only cooked chili maybe two times before. Thank you! I’ll try with the sausage next time 😊
Trish - Mom On Timeout says
Fantastic Tiffany!
Tina Bortolazzo says
Awesome beer chili
Alanso says
Don’t. Italian sausage has no business in chili. Wrong taste.
Jamie says
I’ve tried this a few times, sometimes with making the seasoning myself and sometimes using premade chilli seasoning. Turns out great either way.
Lynn Lessmiller says
FABULOUS Chili !!! I’ve made it in a slow cooker and on the stove depending on time factors and they are both great. It’s so versatile you can adjust your spiciness so easy depending on your desired outcome. Thank you for my new go-to chili recipe!
John says
I love chili. I’ve made alot of chili in the last few years. This is the best I have ever made. The tangy taste of the tomatoes balanced so well with the chili powder. Can’t wait to eat this for my lunch Monday. Thank you.
Caitlyn says
Made this last night, and it was delicious!
Jamie says
I’ve made this a few times now and always turns out great and kids love it.
Michael says
I made this for the second time. I didn’t go with the sausage this time and I think I prefer straight ground beef. I ended up dumping a bag of frozen corn in it at the end. Also, for the beans I started with dry beans and cooked them to a firm consistency. I think that canned beans tend to lose all texture. Great recipe. It also freezes well and it’s a heck of a lot better than canned chili. I’ll make it again for sure.
Kari says
Have been looking for the perfect chili recipe for quite a while now and am super happy I came across this one! I made it today and in an super pleased with it! My daughter even says it’s delicious! Thank you!
Charlotte Hicks says
I have made this chili several times for my family and as a potluck dish, and it is the best! My husband can’t eat beef so I used ground turkey, turkey sausage, and chicken broth instead. It’s now one of our favorite go-to meals. Thank you for sharing another amazing recipe.
Heidi says
Can anyone please tell me what the serving size is? I see the nutritional facts but I’m not sure what portion they pertain to. Thank you kindly!
Trish - Mom On Timeout says
There are 10 servings in the recipe so the calculator adds up all the nutritional information and divides by 10.
Ayla says
So 40 carbs per serving, which is a cup?
Erica says
Made this recipe last night & it was fantastic! Tasted even better the 2nd day! My husband has never liked chili, but he certainly does now! He had 2 bowls last night and some for lunch today!
Thank you for a great recipe to add to my collection!
Trish - Mom On Timeout says
Love this!
Heidi Meggitt says
This sounds super spicy. Can anyone rate the level of spiciness?
Trish - Mom On Timeout says
Not spicy at all Heidi!
Lynne says
Ohhh my – was this ever good! I have made the same chili recipe for about 100 years, involving a package of powdered chili mix. I thought it was time to try something new, and I found your recipe. Wow! The flavors are complex and interesting and so good! I didn’t think I had any hot sauce, until I found a bottle of jalapeño garlicky hot sauce in the pantry. Boy – did that add a good flavor! The only change I made was to cook it all on the stove rather than in a crockpot. I cooked it for about 1.5 hours on simmer and I thought it worked well. Thank you so much for a terrific recipe. Happy New Year!
Trish - Mom On Timeout says
Man, that hot sauce sound so good! What a great addition to the chili! Thanks Lynne!
Gene Morales says
This is the sweetest and most helpful comment I’ve read in well over a month. Thank you for being you, Miss Lynne
Amy says
I found my new go-to chili recipe!! This was delicious!!!
Trish - Mom On Timeout says
Yay! Thanks so much Amy!