This award-winning Crockpot Chili is crafted for spice lovers and promises rich, layered flavors. Ideal for gatherings or weeknight comfort, it melds deep umami with a hint of heat to warm you from the inside out.
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Servings: 8-10 servings
Why You’ll Love This Recipe
- Set-it-and-forget-it: The slow cooker handles the heavy lifting.
- Proven taste: Tested and loved with rave reviews.
- Deep flavors: Layers of spices create a robust, savory profile.
- Customizable heat: Adjust the spice level to suit your taste.
Ingredients
- 5 slices bacon (chopped): Provides smoky, rich flavor and a bit of fat for sautéing the vegetables.
- 1 red bell pepper (finely diced): Brings sweetness and color to the chili.
- 1 green bell pepper (finely diced): Adds a slightly bitter note, balancing the other flavors.
- 1/2 cup finely diced celery (2 stalks): Offers a subtle aromatic depth to the base.
- 1 cup finely diced yellow onion (1 small onion): Essential aromatic that contributes sweetness and flavor.
- 1 small jalapeño (optional, finely diced): Adds a bit of heat; omit if you prefer mild chili.
- 1 tablespoon minced garlic: Enhances the savory profile and aromatic base.
- 6 ounces tomato paste: Intensifies the tomato flavor and helps thicken the chili.
- 48 ounces chili beans (pinto beans in chili sauce, 3×16-ounce cans): Add hearty texture and flavor while their sauce thickens the chili.
- 56 ounces petite diced tomatoes (2×28-ounce cans): Provide moisture and a fresh tomato base.
- 2 pounds ground beef (80/20): The fat content ensures tender, flavorful meat.
- 1 pound Italian sausage (mild or hot): Adds depth and mild spiciness; choice of heat level based on preference.
- 4 tablespoons chili powder: Core spice that imparts essential chili flavor.
- 1 tablespoon dried oregano: Introduces a subtle earthy note.
- 2 teaspoons cumin: Offers warm, nutty undertones to the dish.
- 1 teaspoon dried basil: Adds a sweet, herbal touch.
- 1 teaspoon seasoned salt: Enhances all flavors in the chili.
- 3/4 teaspoon pepper: Provides subtle heat and seasoning.
- 1 teaspoon cayenne pepper (optional, see note 2): For additional heat; adjust to taste.
- 1 teaspoon paprika: Adds color and a hint of sweetness.
- 1 tablespoon granulated sugar: Balances acidity from tomatoes and spices.
- 1 tablespoon Worcestershire sauce: Deepens umami and savory notes.
- 3 beef bouillon cubes: Concentrated beef flavor enhancing the base.
- Toppings as desired (see note 3): Personalize with fresh cilantro, sour cream, or cheese.
How to Make It
Step 1: Crisp the Bacon
In a skillet over medium heat, cook the bacon until it reaches a crispy consistency. This not only renders the fat needed to sauté the vegetables but also infuses the chili with flavor. Once done, transfer to a paper-towel-lined plate to absorb excess grease.
Step 2: Sauté Vegetables
Keeping the bacon grease in the skillet, add the bell peppers, celery, onion, jalapeño, and garlic. Sauté them over medium heat, stirring occasionally, until they soften, which takes about 5–8 minutes. This step releases their natural sweetness. Add seasonings and tomato paste; let them cook for 1–3 minutes to marry the flavors. Transfer everything to the slow cooker, ensuring no flavors are left behind in the skillet.
Step 3: Combine Ingredients in Slow Cooker
To the slow cooker, add chili beans, diced tomatoes, sugar, Worcestershire sauce, and crumble in bouillon cubes. These components form the liquid and flavor foundation of your chili, simmering out complex layers as they cook.
Step 4: Brown the Meats
Using the same skillet, cook the ground beef and Italian sausage over high heat, avoiding overcrowding. Browning in a single layer enhances the meat’s flavor through a proper sear, rather than steaming. Once deeply browned, drain any excess fat to prevent oily residue in your chili. Add the meats to the slow cooker along with the bacon, then stir to combine.
Step 5: Slow Cook
Cover and cook the mixture on low for 6–8 hours. This low-and-slow method allows the flavors to develop fully, resulting in tender beans and rich, robust tastes.
Step 6: Finish and Serve
Before serving, taste and adjust the seasonings to your liking, adding more salt, pepper, or chili powder if necessary. Pair with your favorite toppings such as fresh cilantro, sour cream, or grated Cheddar cheese for a personal touch.
Recipe FAQs
Can I freeze leftovers?
Yes, this chili freezes beautifully. Allow it to cool completely, then portion it into airtight containers or heavy-duty freezer bags for up to three months. Thaw overnight in the refrigerator before reheating.
What can I substitute for chili beans?
If chili beans aren’t available, you can use plain pinto beans and add an extra tablespoon of chili powder and a small can of tomato sauce to replicate the flavor profile.
How can I adjust the spice level?
For milder chili, omit the jalapeño and cayenne pepper. For spicier chili, increase the amounts of cayenne and chili powder or add fresh serrano peppers to taste.
