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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.

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

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

Find it online: https://recipesbyjanet.com/crockpot-chili-recipe/