Crockpot Chili Recipe

Why You’ll Love This Recipe

• Hands-Off Cooking: Simply brown the meats, combine all ingredients in the crockpot, and let it cook while you go about your day.

• Flavorful and Hearty: A robust mix of meats, beans, and spices creates a chili that's both satisfying and delicious.

• Versatile: Perfect on its own or as a topping for hot dogs, burgers, nachos, or baked potatoes.

• Great for Leftovers: Tastes even better the next day, making it ideal for meal prep or feeding a crowd.

Ingredients

• 1 pound lean ground beef

• 1 pound Italian sausage (or spicy Italian sausage)

• 1 medium yellow onion, diced

• 1 red bell pepper, seeded and chopped

• 1–2 garlic cloves, minced

• 30 ounces kidney beans, rinsed and drained (2 cans)

• 15 ounces pinto beans, rinsed 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 pepper

• ½ teaspoon salt

• ½ teaspoon ground black pepper

• 1 tablespoon brown sugar or granulated sugar

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large skillet over medium heat, brown the ground beef and Italian sausage until mostly cooked through. A little pink is fine.

2. Add the diced onion, red bell pepper, and minced garlic to the skillet. Cook until the onion becomes translucent.

3. Transfer the meat and vegetable mixture to a 6-quart crockpot.

4. Add the kidney beans, pinto beans, diced tomatoes (with juice), tomato paste, tomato sauce, Worcestershire sauce, beef broth, and hot sauce to the crockpot.

5. Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, black pepper, and brown sugar. Mix well to combine.

6. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, stirring occasionally.

7. Serve hot with your favorite toppings such as shredded cheese, sour cream, corn chips, or chopped green onions.

Servings and Timing

• Servings: Approximately 10 servings

• Prep Time: 15 minutes

• Cook Time: 4–6 hours on low or 2–3 hours on high

• Total Time: 4 hours 15 minutes to 6 hours 15 minutes

Variations

• Bean Choices: Use black beans, Great Northern beans, or a combination of your favorites.

• Spice Level: Adjust the amount of cayenne pepper or add diced jalapeños for extra heat.

• Vegetarian Version: Omit the meats and use additional beans and vegetables like zucchini or corn.

• Smoky Flavor: Incorporate 1 tablespoon of liquid smoke for a deeper smoky taste.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezing: Cool the chili completely before transferring to freezer-safe containers. Freeze for up to 3 months.

• Reheating: Thaw frozen chili in the refrigerator overnight. Reheat on the stovetop over medium heat, stirring occasionally, until heated through. Alternatively, reheat in the microwave in 1-minute intervals, stirring in between.

FAQs

How can I make this chili spicier?

Increase the amount of cayenne pepper, add diced jalapeños, or use spicy sausage to boost the heat.

Can I use dried beans instead of canned?

Yes, but you'll need to soak and cook the dried beans before adding them to the chili.

Is it necessary to brown the meat before adding it to the crockpot?

Browning the meat adds flavor and helps to drain excess fat. It's recommended for the best taste and texture.

Can I make this chili ahead of time?

Absolutely! Prepare the chili up to the cooking step, refrigerate overnight, and then cook the next day.

What are some good toppings for chili?

Popular toppings include shredded cheese, sour cream, chopped green onions, jalapeño slices, and corn chips.

Can I make this chili vegetarian?

Yes, substitute the meats with additional beans and vegetables like zucchini or corn for a hearty vegetarian version.

How do I adjust the thickness of the chili?

For a thicker chili, reduce the amount of beef broth or cook uncovered for the last 30 minutes. For a thinner chili, add more broth as needed.

Can I use a different type of sausage?

Yes, feel free to use turkey sausage, chicken sausage, or any other variety you prefer.

How do I store leftover chili?

Cool the chili completely, then store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Can I cook this chili on the stovetop instead?

Yes, brown the meats and sauté the vegetables in a large pot, then add the remaining ingredients and simmer for 1–2 hours, stirring occasionally.

Conclusion

This Crockpot Chili recipe is a crowd-pleaser that's easy to prepare and full of flavor. Whether you're feeding a family or hosting a gathering, it's a versatile dish that can be customized to suit any palate. Enjoy the comforting warmth and rich taste of this hearty chili any time of year.

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Crockpot Chili Recipe

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A hearty Crockpot Chili made with ground beef, Italian sausage, beans, and a flavorful blend of spices, slow-cooked to perfection for a comforting and versatile meal.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 4–6 hours on low or 2–3 hours on high
• Total Time: 4 hours 15 minutes to 6 hours 15 minutes
• Yield: Approximately 10 servings
• Category: Main Dish
• Method: Slow Cooker / Crockpot
• Cuisine: American
• Diet: Low Salt

Ingredients

• 1 pound lean ground beef
• 1 pound Italian sausage (or spicy Italian sausage)
• 1 medium yellow onion, diced
• 1 red bell pepper, seeded and chopped
• 1–2 garlic cloves, minced
• 30 ounces kidney beans, rinsed and drained (2 cans)
• 15 ounces pinto beans, rinsed 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 pepper
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 tablespoon brown sugar or granulated sugar

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Instructions

1. In a large skillet over medium heat, brown the ground beef and Italian sausage until mostly cooked through, leaving a little pink.
2. Add the diced onion, red bell pepper, and minced garlic to the skillet and cook until the onion becomes translucent.
3. Transfer the meat and vegetable mixture to a 6-quart crockpot.
4. Add the kidney beans, pinto beans, diced tomatoes with juice, tomato paste, tomato sauce, Worcestershire sauce, beef broth, and hot sauce to the crockpot.
5. Stir in chili powder, ground cumin, smoked paprika, cayenne pepper, salt, black pepper, and brown sugar. Mix well to combine.
6. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, stirring occasionally.
7. Serve hot with your favorite toppings such as shredded cheese, sour cream, corn chips, or chopped green onions.

Notes

 

• Use black beans, Great Northern beans, or a mix for bean variety.
• Adjust cayenne pepper or add jalapeños to increase spice level.
• For a vegetarian version, omit meats and add extra beans and vegetables like zucchini or corn.
• Incorporate 1 tablespoon liquid smoke for a smoky flavor.
• Store leftovers in an airtight container refrigerated up to 4 days or freeze for up to 3 months.
• Reheat on stovetop or microwave, stirring occasionally for even heating.

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 6g
• Sodium: 550mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 8g
• Protein: 22g
• Cholesterol: 55mg