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
Scale
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.
