If you are craving a hearty, flavorful meal that warms you from the inside out, this Crockpot Chili recipe is just what you need. Slow-cooked to perfection, it blends rich spices, tender meats, and creamy beans into a bowl of pure comfort. This dish is not only incredibly satisfying but also effortlessly convenient to prepare, making it a beloved staple for busy weeknights or cozy gatherings with friends and family.

Ingredients You’ll Need

This Crockpot Chili uses simple, wholesome ingredients that each bring something special to the pot. From the savory ground beef and Italian sausage to the medley of beans and vibrant vegetables, every element contributes to a balance of flavors, textures, and colors that make this chili shine.

1 pound lean ground beef: Provides the base with rich, meaty flavor while keeping the chili from becoming too greasy.
1 pound Italian sausage (or spicy Italian sausage or ground beef): Adds a deliciously robust, slightly spicy kick and juicy texture.
1 medium yellow onion (diced): Brings sweetness and depth as it softens and caramelizes.
1 red bell pepper (seeded and chopped): Offers a fresh, crisp bite and a pop of vibrant color.
1 to 2 garlic cloves (minced): Enhances the aroma and infuses a subtle sharpness throughout.
30 ounces kidney beans (rinsed well and drained; 2 15 oz cans): Provide creaminess and a hearty bite that complements the meat.
15 ounces pinto beans (rinsed well and drained; 1 can): Add earthiness and perfect texture contrast to the kidney beans.
29 ounces diced tomatoes (use entire can, juice and all): Bring acidity and juiciness, brightening the rich flavors.
3 ounces tomato paste: Concentrates the tomato flavor and thickens the chili beautifully.
8 ounces tomato sauce: Provides smoothness and a mellow tomato base.
2 tablespoons Worcestershire sauce: Adds savory umami that deepens the overall flavor profile.
1 cup beef broth: Enhances moisture and carries all the flavors harmoniously.
1 teaspoon hot sauce: Gives just the right touch of heat without overpowering.
2 tablespoons chili powder: The star spice that defines the chili’s classic warmth and complexity.
1 teaspoon ground cumin: Infuses a smoky earthiness that pairs perfectly with the meat and beans.
1 teaspoon smoked paprika: Provides subtle smokiness and a rich red hue.
¼ teaspoon cayenne: Delivers a gentle heat boost for chili lovers.
½ teaspoon salt: Enhances all the flavors, balancing the dish.
½ teaspoon ground black pepper: Adds a sharp, peppery bite to round out the spices.
1 tablespoon brown sugar or granulated sugar: Balances acidity and highlights the tomato’s natural sweetness.

How to Make Crockpot Chili

Step 1: Brown the Meat

Start by heating a large skillet over medium heat and cooking the ground beef and Italian sausage until they are mostly browned but still slightly pink inside. This keeps the meat juicy once it goes into the crockpot while developing that wonderful caramelized flavor on the outside.

Step 2: Add Vegetables

Next, toss in the diced onion, chopped red bell pepper, and minced garlic with the meat. Stir to combine and cook over medium heat until the onion becomes translucent and soft, releasing its sweet aroma and melding the flavors.

Step 3: Transfer to Crockpot

Once the meat and veggies are ready, transfer everything to your 6-quart crockpot or slow cooker. This is where the magic will happen as the ingredients marry together over gentle heat.

Step 4: Add Beans

Pour in the rinsed and drained kidney beans and pinto beans. These hearty beans are essential for texture and protein, giving your Crockpot Chili a satisfying bite.

Step 5: Add Tomatoes and Broth

Top your mixture with the diced tomatoes (including the juice), tomato paste, tomato sauce, Worcestershire sauce, and beef broth. These liquid ingredients create the perfect stew-like consistency and rich tomato flavor base.

Step 6: Add Spices

Sprinkle in chili powder, ground cumin, smoked paprika, cayenne, salt, black pepper, and brown sugar. Stir well to ensure the spices distribute evenly throughout the chili, setting the stage for deep, layered flavor.

Step 7: Slow Cook

Cover the crockpot and cook on low for 4 to 6 hours or on high for 2 to 3 hours. During this time, check and stir occasionally to keep everything blending perfectly and prevent sticking.

How to Serve Crockpot Chili

Garnishes

Finishing your Crockpot Chili with the right garnishes can take your bowl to the next level. Try shredded cheddar or Monterey Jack cheese for melty, creamy richness. A dollop of sour cream adds cool contrast, while fresh diced onions or sliced jalapeños bring texture and extra flavor kick. Don’t forget a handful of crunchy tortilla or corn chips on the side for perfect dipping!

Side Dishes

Serve your Crockpot Chili alongside cornbread, fluffy rice, or a simple green salad to round out the meal. Cornbread’s slight sweetness balances the chili’s spices, while rice adds bulk and soaks up every delicious drop. A crisp salad refreshes the palate and keeps the meal feeling light and well-rounded.

Creative Ways to Present

For a fun twist, try serving this chili over baked potatoes or use it as a filling for loaded nachos. You can even spoon it over hot dogs or stuff it into soft taco shells for a casual, crowd-pleasing meal. Crockpot Chili is incredibly versatile and easy to get creative with.

Make Ahead and Storage

Storing Leftovers

Once your Crockpot Chili has cooled, store leftovers in airtight containers and refrigerate for up to 3 to 4 days. The flavors actually deepen and improve with time, making it a perfect make-ahead meal for busy days.

Freezing

This chili freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags, label them, and keep frozen for up to 3 months. When you’re ready for a comforting meal, just thaw and reheat!

Reheating

Reheat your Crockpot Chili gently in a saucepan over medium-low heat, stirring occasionally until warmed through. Alternatively, the microwave works well—just cover and heat in short bursts to avoid drying it out.

FAQs

Can I make Crockpot Chili without the sausage?

Absolutely! If you prefer, you can substitute the Italian sausage with extra ground beef or even ground turkey for a leaner option. The flavor will still be delicious and hearty.

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

While you can skip browning, searing the meat first develops richer flavors and a better texture. It also helps avoid a greasy chili by allowing you to drain excess fat before slow cooking.

Can I adjust the heat level of the Crockpot Chili?

Of course! Simply reduce or omit the cayenne and hot sauce for a milder chili, or add extra chili powder and jalapeños for more spice. It’s easy to tailor to your taste.

What can I use instead of kidney and pinto beans?

Feel free to experiment with black beans, cannellini beans, or chickpeas as alternatives. Just make sure to rinse canned beans well for best texture and flavor.

How long can I leave the chili on ‘keep warm’ in the crockpot?

Your Crockpot Chili can safely stay on the keep warm setting for up to 2 hours. Beyond that, the texture might begin to change, so it’s best to serve or refrigerate within that time frame.

Final Thoughts

This Crockpot Chili is a true crowd-pleaser that combines ease, comfort, and terrific flavor all in one pot. It’s the kind of dish you’ll want to make again and again, whether feeding a hungry family or entertaining friends. Give this recipe a try and discover just how rewarding slow-cooked chili can be—it’s like a warm hug in a bowl!

Crockpot Chili Recipe

★★★★★

5.1 from 26 reviews

Author: lilan
Total Time: 4 hours 15 minutes to 6 hours 15 minutes
Yield: 8 servings 1x
Diet: Low Fat

Print Recipe

Description

This Crockpot Chili recipe is a hearty and flavorful dish combining lean ground beef, Italian sausage, a variety of beans, and rich tomato elements. Slow-cooked to perfection with a blend of spices, it’s an easy, comforting meal great for chilly days or casual gatherings.

Instructions

Brown meat: In a large skillet over medium heat, cook the ground beef and Italian sausage together until they are mostly cooked through. It’s okay if there is still a little pink remaining.
Add vegetables: Stir in the diced yellow onion, chopped red bell pepper, and minced garlic. Continue cooking over medium heat until the onion becomes translucent and the vegetables soften.
Transfer to crockpot: Pour the meat and vegetable mixture into a 6-quart crockpot or slow cooker.
Add beans: Add the rinsed and drained kidney beans and pinto beans to the crockpot.
Add tomatoes and broth: Top the mixture by adding the diced tomatoes with their juice, tomato paste, tomato sauce, Worcestershire sauce, beef broth, and hot sauce.
Add spices: Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, ground black pepper, and sugar. Stir thoroughly to combine all ingredients.
Slow cook: Cover with the crockpot lid and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Stir occasionally during cooking to blend flavors.
Serve: Spoon the chili into bowls and serve with your favorite toppings like shredded cheese, sour cream, corn chips, or tortilla chips.

Notes

For a spicier chili, increase the amount of cayenne pepper or hot sauce according to taste.
To make this recipe gluten-free, ensure that Worcestershire sauce used is gluten-free.
You can substitute ground turkey or chicken for the beef and sausage for a leaner option.
This chili freezes well – store leftover portions in airtight containers for up to 3 months.
For thicker chili, cook uncovered in the last 30 minutes or add a slurry of cornstarch and water.

Prep Time: 15 minutes
Cook Time: 4 to 6 hours on low or 2 to 3 hours on high
Category: Main Dish
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 310 kcal
Sugar: 7 g
Sodium: 540 mg
Fat: 14 g
Saturated Fat: 5.5 g
Unsaturated Fat: 7 g
Trans Fat: 0.2 g
Carbohydrates: 24 g
Fiber: 7 g
Protein: 23 g
Cholesterol: 65 mg

Keywords: crockpot chili, slow cooker chili, beef chili, easy chili recipe, comforting chili, hearty chili, chili with beans, homemade chili