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.
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- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Servings: 8-10 servings
What Makes This Crockpot Chili Recipe Award Winning?
This easy crockpot chili recipe isn’t your average weeknight chili — it’s the kind of recipe that wins chili cook-offs and has people begging for the recipe! The secret is a three-meat base of bacon, ground beef, and Italian sausage that creates incredible layers of smoky, savory, rich flavor. Combined with a carefully balanced spice blend, two kinds of peppers, and hours of low and slow cooking, this chili develops a depth of flavor that you simply can’t rush. Set it up in the morning and come home to the best chili you’ve ever tasted!
Why You’ll Love This Crockpot Chili
- Award winning flavor — three meats, perfect spice blend, unbeatable depth
- Set it and forget it — 15 minutes of prep then the crockpot does everything
- Feeds a crowd — 8-10 generous servings from one pot
- Customizable heat — mild, medium, or spicy — you control it!
- Even better the next day — perfect for meal prep and leftovers
- Freezer friendly — make a huge batch and freeze for easy future meals!
What You’ll Need
- A 6-8 quart slow cooker — you need the space for this big hearty batch
- A large skillet — for crisping bacon, sautéing vegetables, and browning meat
- 80/20 ground beef — the fat content keeps the meat juicy and flavorful
- Italian sausage — mild or hot, adds incredible depth you can’t get from beef alone
- Chili beans in sauce — the sauce from the cans thickens the chili beautifully
The Secret to the Best Crockpot Chili
There are three techniques that take this chili from good to incredible:
Secret #1 — Cook bacon first Rendering bacon first gives you smoky seasoned fat to sauté the vegetables in — adding a layer of flavor that permeates the entire chili!
Secret #2 — Bloom the spices Adding the spices and tomato paste to the skillet for 1-3 minutes before transferring to the slow cooker toasts and blooms them — dramatically deepening their flavor. Don’t skip this!
Secret #3 — Brown the meat properly Cook the beef and sausage in a single layer over HIGH heat. Overcrowding creates steam which means boiled grey meat instead of beautifully browned deeply flavored meat. Brown in batches!
Chili Topping Ideas
The toppings are half the fun! Set up a chili bar with:
- Shredded cheddar or Monterey Jack cheese
- Sour cream
- Fresh cilantro
- Sliced jalapeños
- Diced white onion
- Fritos or tortilla chips for crunch
- Avocado or guacamole
- Hot sauce
- Oyster crackers
Spice Level Guide
Mild: Omit jalapeño and cayenne entirely. Use mild Italian sausage.
Medium (as written): Keep jalapeño, use ½ teaspoon cayenne. Use mild Italian sausage.
Spicy: Keep jalapeño, use full teaspoon cayenne, add serrano pepper. Use hot Italian sausage.
Extra hot: Add 2 serrano peppers, double the cayenne, use hot Italian sausage, and add a tablespoon of hot sauce at the end!
What to Serve with Crockpot Chili
- Cornbread — the ultimate chili pairing!
- Fritos or tortilla chips — for scooping and adding crunch
- Homemade yeast rolls — warm rolls alongside a bowl of chili is perfection
- Over baked potatoes — chili stuffed baked potatoes are incredible
- Over hot dogs — chili dogs are a game day classic
- Over mac and cheese — chili mac is comfort food heaven!
How to Store Crockpot Chili
Refrigerator: Store in an airtight container for up to 4 days. Chili thickens as it sits — add a splash of water or broth when reheating!
Freezer: Freeze in portions for up to 3 months. This chili freezes beautifully! Thaw overnight in the fridge and reheat on the stovetop over medium heat.
Meal prep: Make a full batch on Sunday and eat it all week — over rice, as chili dogs, with cornbread, or just straight from a bowl!
Frequently Asked Questions
Can I freeze leftovers? Yes! This chili freezes beautifully for up to 3 months. Cool completely, portion into airtight containers or freezer bags, and freeze flat to save space. Thaw overnight in the fridge before reheating!
What can I substitute for chili beans? Use plain pinto beans plus an extra tablespoon of chili powder and a small can of tomato sauce to replicate the flavor. Kidney beans also work great!
How do I adjust the spice level? For milder chili omit jalapeño and cayenne. For spicier chili increase cayenne and add serrano peppers. See the spice level guide above!
Can I make this on the stovetop? Yes! After browning everything in a large Dutch oven, add all remaining ingredients and simmer on low heat covered for 1.5-2 hours, stirring occasionally. Just as delicious!
Can I use turkey instead of beef? Yes — substitute ground turkey for a lighter version. The flavor will be slightly different but still delicious. Keep the Italian sausage for the best results!
Why add sugar to chili? The tablespoon of sugar balances the acidity from the tomatoes and canned beans. It doesn’t make the chili sweet — it just rounds out the flavors beautifully!
More Easy Crockpot Recipes You’ll Love
Whether you’re making this for game day, a cold winter night, or just because you want the best bowl of chili you’ve ever had — this crockpot chili recipe delivers every single time. Make it once and it will become your go-to chili recipe for life!
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.
Easy Crockpot Chili Recipe (Award Winning!)
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.
Instructions
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.