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If you have a craving for a hearty, rich, and flavorful bowl of comfort, look no further than this Crockpot Chili Recipe (Cook-off Winner!) Recipe. This dish is a true crowd-pleaser, combining smoky bacon, tender chunks of seasoned meats, vibrant veggies, and a symphony of spices that make every spoonful a celebration. Slow-cooked to perfection, it’s that kind of chili that has everyone coming back for seconds and swearing it’s the best they’ve ever tasted.
Ingredients You’ll Need
Every ingredient in this chili is carefully chosen for its unique contribution, from savory bacon to the blend of seasonings that create deep, layered flavors. These essentials come together in a simple yet powerful mix that transforms your slow cooker into a flavor powerhouse.
- 5 slices bacon (chopped): Adds a smoky richness that forms the flavor base of the chili.
- 1 red bell pepper (finely diced): Brings a subtle sweetness and vibrant color.
- 1 green bell pepper (finely diced): Adds mild bitterness that balances the sweetness perfectly.
- 1/2 cup finely diced celery (2 stalks): Offers subtle crunch and a fresh undertone.
- 1 cup finely diced yellow onion (1 small onion): Essential for that classic chili base with sweetness and depth.
- 1 small jalapeño (optional, finely diced): Provides a kick of heat if you like it spicy.
- 1 tablespoon minced garlic: Infuses the chili with its unmistakable savory aroma.
- 6 ounces tomato paste: Thickens the chili while adding concentrated tomato flavor.
- 48 ounces chili beans (pinto beans in chili sauce, 3×16-ounce cans): The hearty, saucy beans add texture and heartiness.
- 56 ounces petite diced tomatoes (2×28-ounce cans): Gives bright acidity and juicy bursts throughout the chili.
- 2 pounds ground beef (80/20): Adds rich, beefy flavor and satisfying protein.
- 1 pound Italian sausage (mild or hot): Brings extra spice and juicy texture to the mix.
- 4 tablespoons chili powder: The cornerstone spice that ties all the flavors together.
- 1 tablespoon dried oregano: Adds an earthy, herbaceous note.
- 2 teaspoons cumin: For that warm, smoky undertone classic in chili recipes.
- 1 teaspoon dried basil: Provides a subtle sweetness and complexity.
- 1 teaspoon seasoned salt: Enhances all the flavors without overpowering.
- 3/4 teaspoon pepper: A gentle heat for balance.
- 1 teaspoon cayenne pepper (optional): Adds an extra punch of heat to wake up your taste buds.
- 1 teaspoon paprika: Contributes a mild smoky sweetness and rich color.
- 1 tablespoon granulated sugar: Balances acidity and brings harmony to the spice blend.
- 1 tablespoon Worcestershire sauce: Deepens umami notes and adds complexity.
- 3 beef bouillon cubes: Intensifies the meaty broth flavor.
- Toppings as desired: Think fresh cilantro, sour cream, or sharp Cheddar for that perfect finishing touch.
How to Make Crockpot Chili Recipe (Cook-off Winner!) Recipe
Step 1: Cook Bacon
Start by cooking the chopped bacon in a skillet over medium heat until it’s beautifully crisp. This creates a flavorful base with its smoky fat, which you’ll reserve by leaving the bacon grease in the pan. Once cooked, set the bacon aside on paper towels to drain.
Step 2: Sauté Veggies
Using the bacon grease left in the skillet adds incredible depth to the sautéed veggies. Toss in the finely diced red and green bell peppers, celery, yellow onion, jalapeño if using, and garlic. Cook over medium heat, stirring occasionally, until everything is tender—about 5 to 8 minutes. Then, add the tomato paste and seasonings. Stir and cook a few more minutes until the mixture is fragrant, pulling all those flavors together.
Step 3: Combine Into Slow Cooker
Transfer the sautéed veggies and spice mix to your slow cooker. Next, add the chili beans with their sauce, the petite diced tomatoes with juice, granulated sugar, Worcestershire sauce, and crumble in the beef bouillon cubes. This combination will create a robust and savory chili base that’s hard to beat.
Step 4: Brown the Meats
In the same skillet, brown the ground beef and Italian sausage over high heat. It’s crucial to do this in batches, keeping the meat in a single layer so it sears instead of steams — this gives you that lovely caramelized beefy flavor. Once deeply browned and cooked through, drain any excess fat, then add the meats to the slow cooker along with the reserved bacon. Stir to combine evenly.
Step 5: Slow Cook to Perfection
Cover your slow cooker and let the magic happen on low heat for 6 to 8 hours. This slow simmer melds all the ingredients into a rich, hearty chili with layers of balanced flavor that’s simply irresistible.
Step 6: Final Touches
Before serving, taste your Crockpot Chili Recipe (Cook-off Winner!) Recipe and adjust seasonings as needed—maybe a little more salt, pepper, or chili powder. This is your moment to perfect the flavors exactly to your liking.
How to Serve Crockpot Chili Recipe (Cook-off Winner!) Recipe
Garnishes
Nothing elevates this chili like fresh garnishes. Brighten each bowl with a sprinkle of chopped fresh cilantro for herbaceous brightness, a dollop of cool sour cream to temper the heat, and a generous handful of sharp Cheddar cheese that melts in perfectly. For a fun twist, try some sliced green onions or a squeeze of lime.
Side Dishes
This chili pairs wonderfully with simple sides that soak up its bold flavors. Classic cornbread—warm and buttery—is an unbeatable companion, while a crisp green salad provides a refreshing contrast. For a heartier meal, serve alongside steamed rice or tortilla chips to scoop up every last bite.
Creative Ways to Present
Take your Crockpot Chili Recipe (Cook-off Winner!) Recipe to the next level by serving it in small bread bowls for a rustic touch. Or turn it into chili dogs by spooning over grilled sausages nestled in buns. Another idea is layering it in a casserole with corn chips and cheese, then baked until bubbly for a fantastic chili dip or nachos.
Make Ahead and Storage
Storing Leftovers
Chili tastes even better the next day when flavors have had a chance to meld. Store any leftovers in airtight containers in the refrigerator for up to 3 to 4 days. Make sure it cools down at room temperature before refrigerating to keep the flavors vibrant and safe.
Freezing
This Crockpot Chili Recipe (Cook-off Winner!) Recipe freezes beautifully. Portion it into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. When you want a quick meal, just thaw overnight in the fridge and reheat—easy comfort food anytime.
Reheating
To reheat, warm your chili gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You can add a splash of water or broth if it’s too thick. Alternatively, microwave individual portions in short bursts, stirring between to heat evenly and retain that fresh, hearty taste.
FAQs
Can I make this chili without sausage?
Absolutely! You can simply increase the ground beef or substitute with other proteins like ground turkey or even plant-based alternatives and still get a delicious, hearty chili.
Is it necessary to brown the meat before adding it to the slow cooker?
Browning the meat adds a depth of flavor through caramelization that you won’t get otherwise. It’s worth the extra step to make this Crockpot Chili Recipe (Cook-off Winner!) Recipe truly stand out.
How spicy is this chili?
The spice level is moderate and customizable. The jalapeño and cayenne pepper are optional, so feel free to adjust or omit them based on your heat preference.
Can I prepare the chili the night before and cook it the next day?
Yes! You can prep the sautéed veggies and brown meat in advance, then add everything to the slow cooker the next day. This makes your busy morning much easier.
What toppings do you recommend besides the basics?
Try topping your chili with avocado slices, pickled jalapeños, crispy fried onions, or even a splash of hot sauce to add extra layers of flavor and texture.
Final Thoughts
This Crockpot Chili Recipe (Cook-off Winner!) Recipe is the kind of dish that warms your heart and fills your home with irresistible aromas. Whether you’re feeding a crowd or enjoying a cozy night in, it’s a recipe worth keeping in your culinary arsenal. So dig out that slow cooker, gather your ingredients, and treat yourself to a bowl of chili that truly deserves to win every cook-off.
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Print
Crockpot Chili Recipe (Cook-off Winner!) Recipe
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 30 minutes
- Yield: 10 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Chili Recipe is a cook-off winner packed with robust flavors from smoky bacon, savory ground beef and Italian sausage, and a medley of fresh vegetables and spices. Slowly simmered for 6-8 hours, this hearty chili offers a comforting, rich taste perfect for gatherings or cozy meals.
Ingredients
Meat & Meat Products
- 5 slices bacon (chopped)
- 2 pounds ground beef (80/20)
- 1 pound Italian sausage (mild or hot)
Vegetables
- 1 red bell pepper (finely diced)
- 1 green bell pepper (finely diced)
- 1/2 cup finely diced celery (2 stalks)
- 1 cup finely diced yellow onion (1 small onion)
- 1 small jalapeño (optional, finely diced)
- 1 tablespoon minced garlic
Canned & Packaged Goods
- 6 ounces tomato paste
- 48 ounces chili beans (pinto beans in chili sauce, 3×16-ounce cans)
- 56 ounces petite diced tomatoes (2×28-ounce cans)
- 3 beef bouillon cubes
Spices & Condiments
- 4 tablespoons chili powder
- 1 tablespoon dried oregano
- 2 teaspoons cumin
- 1 teaspoon dried basil
- 1 teaspoon seasoned salt
- 3/4 teaspoon pepper
- 1 teaspoon cayenne pepper (optional)
- 1 teaspoon paprika
- 1 tablespoon granulated sugar
- 1 tablespoon Worcestershire sauce
Toppings (Optional)
- Fresh cilantro
- Sour cream
- Cheddar cheese
Instructions
- Cook Bacon: In a skillet over medium heat, cook the chopped bacon until it is crisp. Once cooked, transfer the bacon pieces to a paper-towel-lined plate to drain excess grease and set aside for later use.
- Sauté Veggies: Leave the bacon grease in the skillet. Add the finely diced red and green bell peppers, celery, yellow onion, jalapeño (if using), and minced garlic. Sauté over medium heat for about 5–8 minutes until the vegetables are tender. Stir in the seasonings and tomato paste, cooking for an additional 1–3 minutes until fragrant. Then transfer this mixture into the slow cooker.
- Add Beans and Tomatoes to Slow Cooker: Pour in the chili beans with their liquid, the petite diced tomatoes with their liquid, sugar, Worcestershire sauce, and crumble the beef bouillon cubes directly into the slow cooker. Stir to combine with the vegetable mixture.
- Cook Meat: Using the same skillet, over high heat, cook and crumble the ground beef and Italian sausage in batches to ensure they brown rather than steam. Continue cooking until the meat is deeply browned for maximum flavor. Drain off excess fat and then add the cooked meat to the slow cooker along with the reserved crispy bacon pieces. Stir everything together thoroughly.
- Slow Cook: Cover the slow cooker and set it on low heat. Allow the chili to cook for 6 to 8 hours, enabling the flavors to meld beautifully and the meat to become tender.
- Finish and Serve: After cooking, taste the chili and adjust seasonings such as salt, pepper, or chili powder to your preference. Serve the chili hot with desired toppings like fresh cilantro, sour cream, and shredded Cheddar cheese for an enhanced experience.
Notes
- For a spicier chili, include the jalapeño pepper and cayenne pepper as noted in the recipe.
- You can adjust the seasoning levels to taste after slow cooking; adding extra chili powder or cayenne can increase heat.
- Toppings like sour cream, shredded Cheddar, and fresh cilantro add creaminess and freshness that complement the chili’s rich flavors.
- If desired, substitute Italian sausage with only ground beef or turkey for a different protein profile.
- Ensure to brown the meat in batches for better caramelization and flavor development, avoiding steaming.
