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Crockpot Chili Recipe (Cook-off Winner!)

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This Crockpot Chili is a standout recipe that’s been a champion in several chili cook-offs, with bold flavors, a perfect blend of spices, and a hearty texture. It’s easy to prepare and delivers a satisfying meal for a crowd.

Ingredients

5 slices bacon, chopped

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

6 ounces tomato paste

48 ounces chili beans (pinto beans in chili sauce, 3x16-ounce cans)

56 ounces petite diced tomatoes (2x28-ounce cans)

2 pounds ground beef (80/20)

1 pound Italian sausage (mild or hot)

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

3 beef bouillon cubes

Toppings: sour cream, Greek yogurt, diced avocado, sharp cheddar cheese, cilantro, lime, jalapeños, corn chips

Instructions

  1. In a skillet over medium heat, cook the bacon until crispy. Remove and place on a paper towel-lined plate to drain. Set aside.
  2. Leave the bacon grease in the skillet. Add the bell peppers, celery, onion, jalapeño, and garlic. Sauté over medium heat until tender, about 5–8 minutes.
  3. Add the seasonings and tomato paste to the skillet and cook for 1–3 more minutes until fragrant. Transfer everything to the slow cooker.
  4. Add the chili beans (with liquid), diced tomatoes (with liquid), sugar, Worcestershire sauce, and crumbled bouillon cubes to the slow cooker.
  5. In the same skillet, cook and crumble the ground beef and Italian sausage over high heat. Brown in batches if needed, allowing the meat to sear rather than steam. Cook until deeply browned. Drain any excess fat and add the meat to the slow cooker with the bacon. Stir well.
  6. Cover the slow cooker and cook on low for 6–8 hours.
  7. Taste and adjust seasonings (salt, pepper, chili powder) if necessary. Serve with your favorite toppings like fresh cilantro, sour cream, and shredded Cheddar cheese.

Notes

  • Meatless Version: Replace the meat with extra beans like black beans or kidney beans for a vegetarian option.
  • Spicy Version: Add more jalapeño and cayenne pepper for extra heat, or use serrano or habanero peppers.
  • This recipe fills a 6-quart slow cooker. Adjust the ingredients if using a smaller slow cooker.
  • Leftover chili can be stored in the fridge for up to 4 days or frozen for up to 3 months.
  • Reheat on the stovetop or in the microwave, adding water or broth if it thickens too much.

Nutrition

Find it online: http://recipesbyjanet.com/crockpot-chili-recipe-cook-off-winner/