I still remember the first time I made this crockpot chili recipe for a small-town chili cook-off. The day was cold, the air smelled like wood smoke, and I wanted a dish that would feel like home in a bowl. After weeks of testing spice levels, trying different meats, and adjusting the simmering time, I finally found the balance that made everyone ask for seconds. That batch didn’t just win the cook-off—it became the chili I make every fall without fail.
This hearty crockpot chili recipe brings together tender ground beef, smoky bacon, and Italian sausage slow-cooked with tomatoes, beans, and bold spices until everything melds into one rich, comforting pot. It’s the kind of meal that fills the kitchen with warmth and tastes even better the next day.
Whether you’re gearing up for game day, a family dinner, or a cook-off of your own, this recipe delivers deep, layered flavor with very little effort. Once the ingredients are browned and loaded into the slow cooker, time does the rest.
Table of Contents
Why This Crockpot Chili Wins Every Time
There’s chili, and then there’s slow-cooked chili that tastes like it simmered all day on the back of a stove. The secret to this award-winning crockpot chili recipe is flavor layering. Each ingredient gets the attention it deserves before it ever reaches the slow cooker, creating depth and richness that simple “dump-and-go” recipes can’t match.
1. Browning for flavor:
Browning the beef and sausage before adding them to the crockpot gives the chili that deep, roasted meatiness. It also builds fond — those caramelized bits at the bottom of the pan — which add complexity when you scrape them into the pot.
2. Slow cooking magic:
The long, gentle heat of the crockpot allows the spices, tomatoes, and beans to blend seamlessly. Instead of sharp, separate flavors, you get a smooth, balanced chili where every bite is rich and consistent.
3. A smoky touch:
A few slices of crisp bacon give this chili a subtle smoky base that enhances the spice and rounds out the flavor without overpowering it.
4. Cook-off confidence:
This method has been tested and refined to hold up in competitions, potlucks, and weeknight dinners alike. The texture is thick and hearty, the spice level is customizable, and the aroma alone is enough to gather everyone around the table.
Ingredients You’ll Need (and Why They Matter)
A great crockpot chili recipe is all about balance — smoky, spicy, savory, and a touch sweet. Each ingredient adds a purpose, so here’s what you’ll need and why it matters.
Bacon:
Cooked until crisp, bacon sets the foundation for this recipe. The rendered fat is used to sauté vegetables, infusing the whole dish with a subtle smoky flavor that sets it apart from ordinary chili.
Ground Beef and Italian Sausage:
Using two meats gives this chili unbeatable texture and depth. The beef brings a classic, hearty base, while Italian sausage adds richness and spice. You can use mild sausage for balance or hot sausage if you love heat.
Bell Peppers, Celery, Onion, and Jalapeño:
This vegetable mix adds natural sweetness, crunch, and color. The jalapeño is optional but helps wake up the flavor without overpowering the dish.
Garlic and Tomato Paste:
A quick sauté of garlic and tomato paste in the bacon fat adds intensity. The paste deepens the tomato flavor and helps thicken the chili as it cooks.
Chili Beans and Diced Tomatoes:
These form the heart of the chili. Using beans in chili sauce boosts flavor right from the start, and the tomatoes give body and tang. Choose good-quality canned tomatoes for the best result.
Spice Blend:
Chili powder, cumin, oregano, paprika, and a touch of sugar round out the seasoning. A bit of Worcestershire sauce and beef bouillon cubes create savory depth. Adjust the cayenne or jalapeño to suit your spice tolerance.
Optional Swaps:
- Substitute ground turkey for a leaner version.
- Use smoked paprika instead of regular for extra depth.
- Swap kidney beans or black beans if you prefer different textures.
- Add a bit of dark chocolate or espresso for a chef’s twist — they enrich the chili without making it sweet.
Step-by-Step: How to Make Crockpot Chili Recipe
Making this crockpot chili recipe is simple once you follow the layering process that builds deep flavor from the start. Here’s how to do it right.
Step 1 – Crisp the Bacon
Cook chopped bacon in a large skillet over medium heat until golden and crisp. Remove the bacon and set it aside on a paper towel. Keep a few tablespoons of the bacon grease in the pan — this is where the flavor begins.
Step 2 – Sauté the Veggies for Sweet Depth
Add diced bell peppers, celery, onion, jalapeño, and garlic to the skillet with the bacon grease. Sauté for about 5 to 8 minutes, until the vegetables soften and begin to brown around the edges. Stir in tomato paste and your spice blend, letting it cook for a minute or two to bring out its aroma.
Step 3 – Brown the Meats
In the same skillet, cook the ground beef and Italian sausage in batches if necessary so it can brown properly instead of steaming. Stir occasionally, breaking it up into crumbles. Drain excess fat once browned, but leave enough to keep things juicy.
Step 4 – Load the Slow Cooker
Add everything to your crockpot — the cooked meat, sautéed vegetables, bacon, beans with their sauce, diced tomatoes, Worcestershire sauce, and crumbled bouillon cubes. Give it a good stir so the spices are evenly distributed.
Step 5 – Slow Cook for Flavor Perfection
Cover and cook on low for 6 to 8 hours or on high for about 3 to 4 hours. The long, low simmer allows every ingredient to meld into a rich, thick, flavorful chili. Before serving, give it a taste and adjust seasonings — add salt, pepper, or extra chili powder if needed.
Tip: For even deeper flavor, cook the chili a day ahead, refrigerate overnight, and reheat it on low before serving. The spices intensify beautifully by the next day.
Expert Tips for Perfect Chili Every Time
Even a simple crockpot chili recipe can taste restaurant-quality when you know a few tricks. These tips come from years of making chili for everything from family dinners to neighborhood cook-offs.
1. Prevent watery chili
If your chili turns out thinner than you like, remove the lid during the last 30 to 45 minutes of cooking to let excess liquid evaporate. You can also stir in a tablespoon of cornmeal or masa harina to thicken it naturally.
2. Don’t rush the cooking time
The low-and-slow method is what turns this into an award-winning dish. Cooking on low for at least six hours gives the beans time to soften, the meat to tenderize, and the flavors to fully develop.
3. Adjust the heat level
The spice blend here has a gentle kick, but you can tone it down by skipping the jalapeño or using half the cayenne pepper. To make it spicier, add chipotle chili powder or diced green chiles.
4. Taste and balance before serving
Right before ladling into bowls, taste your chili. Add a small pinch of sugar if it’s too acidic or a splash of lime juice if it needs brightness. A quick adjustment can make a big difference.
5. Let it rest overnight for deeper flavor
Chili always tastes better the next day. Cool it completely, store it in the fridge, and reheat slowly in the crockpot or on the stove. The resting time lets the spices settle and the texture thicken.
6. Serve it hot, with contrast
Pairing the rich chili with cooling toppings like sour cream or Greek yogurt balances the spice and adds creaminess in every bite.
Best Chili Toppings and Serving Ideas
One of the best parts about making this crockpot chili recipe is dressing it up just the way you like. The right toppings add texture, creaminess, or a little crunch that makes every bowl unique. Set up a chili bar and let everyone build their own masterpiece.
Classic Toppings
- Shredded cheese: Cheddar, Monterey Jack, or pepper Jack melt beautifully over hot chili.
- Sour cream or Greek yogurt: Cool and creamy, they balance the spice and add richness.
- Fresh cilantro or green onions: A burst of freshness that brightens every bite.
For Crunch
- Tortilla chips or corn chips: Crushed on top for texture.
- Saltine crackers: A traditional favorite that soaks up the flavor.
- Fried onions or cornbread crumbles: Add a little Southern flair.
Fresh Additions
- Avocado: Diced or sliced for creamy contrast.
- Lime wedges: A squeeze of citrus cuts through the hearty flavor.
- Jalapeño slices: Perfect for spice lovers.
Creative Serving Ideas
- Chili-stuffed baked potatoes: Spoon over a fluffy potato and top with cheese.
- Chili dogs: Pour over grilled hot dogs for a crowd-pleasing meal.
- Chili nachos: Layer over tortilla chips with melted cheese for game day.
- Chili mac: Stir into macaroni and cheese for the ultimate comfort dish.
This recipe is perfect for gatherings because it stays warm in the crockpot for hours. Set out bowls of toppings and let everyone customize their own bowl — it’s hearty, interactive, and fun.
Serving Suggestions and Creative Leftover Ideas
This crockpot chili recipe makes a generous batch, which means you’ll have plenty for leftovers — and that’s a good thing. The flavors deepen overnight, and it’s easy to transform into new meals without feeling repetitive. Here are some of my favorite ways to repurpose it.
Chili-Stuffed Baked Potatoes
Spoon warm chili over freshly baked russet potatoes and top with shredded cheese, sour cream, and a sprinkle of green onions. The creamy potato balances the hearty chili perfectly.
Chili Dogs or Chili Burgers
Pile a spoonful of chili over grilled hot dogs or burgers. Add shredded cheese and diced onions for a classic cookout favorite.
Chili Mac
Mix leftover chili with cooked macaroni and a bit of shredded cheddar for the ultimate comfort meal — rich, filling, and family-approved.
Loaded Nachos
Spread tortilla chips on a baking sheet, top with chili and cheese, and broil until bubbly. Finish with jalapeños, avocado, and a dollop of sour cream.
Chili Shepherd’s Pie
Use leftover chili as the base, spread mashed potatoes on top, and bake until golden. It’s a great make-ahead dinner for busy nights.
Freezer-Ready Meals
Let leftover chili cool, then portion it into freezer-safe containers or bags. Freeze flat for easy storage. It reheats beautifully on the stove or in the slow cooker with just a splash of broth or water to loosen it up.
Tip: If you plan to meal-prep, divide the chili into individual containers with rice or cornbread muffins for quick, satisfying lunches all week.
Storage, Freezing & Reheating Tips
One reason I love this crockpot chili recipe is that it tastes just as good days later. With proper storage, you can enjoy it all week or freeze portions for quick meals anytime.
Refrigerator Storage
Allow the chili to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. The flavors continue to develop as it sits, making it even more flavorful by day two.
Freezer Storage
You can freeze this chili two ways:
- Before cooking: Combine all uncooked ingredients in a large freezer bag, remove excess air, and freeze flat. Thaw overnight in the fridge and cook in the crockpot on low for 6–8 hours.
- After cooking: Cool the cooked chili completely, portion it into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating Instructions
- On the stove: Warm over medium heat, stirring occasionally until heated through. Add a splash of broth or water if it thickened too much in the fridge.
- In the crockpot: Set on low for 1–2 hours until hot.
- In the microwave: Heat individual servings in short intervals, stirring often to ensure even reheating.
Safety Tip: Never reheat chili more than once. Instead, reheat only the amount you plan to serve.
More Cozy Slow Cooker Recipes to Try Next
If this crockpot chili recipe won you over, you’ll love these other slow-cooked favorites that bring the same comfort, flavor, and ease to your table. Each one is designed for busy days when you want a homemade meal without standing over the stove.
Crockpot Birria Tacos
Slow-simmered beef packed with smoky chiles and warm spices. Dip the tacos in the rich broth for a bold, comforting bite that rivals restaurant versions.
Shredded Chicken Recipe
Juicy, tender chicken cooked in the slow cooker until it falls apart with a fork. Perfect for tacos, sandwiches, or mixing into soups on chilly nights.
Marry Me Dip Recipe
A creamy, cheesy dip that’s perfect to serve alongside chili during game day or gatherings. It’s rich, indulgent, and always disappears fast.
Salmon Rice Bowl
A lighter option that still feels cozy. Flaky salmon, warm rice, and a drizzle of sauce make this a refreshing weeknight alternative after a hearty chili dinner.
Chicken Milanese
Crispy, golden chicken cutlets that pair beautifully with leftover chili as a hearty side or next-day meal. Simple, classic, and full of flavor.
These slow-cooked and comforting recipes prove that delicious doesn’t have to mean complicated. Each one brings its own twist to cozy, satisfying cooking — the kind of meals that make coming home even better.
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FAQs About Crockpot Chili Recipe
1. How do I make chili thicker in the crockpot?
If your chili feels too thin, remove the lid during the last 30–45 minutes of cooking to let extra liquid evaporate. You can also stir in a tablespoon of cornmeal, masa harina, or tomato paste to naturally thicken it without altering the flavor.
2. Can I cook crockpot chili on high instead of low?
Yes, but for the best flavor and texture, low and slow is key. Cooking on high for 3–4 hours will still yield great results, but low for 6–8 hours allows the spices and meat to blend more fully.
3. What beans work best for chili?
Chili beans (pinto beans in chili sauce) are ideal for this recipe because they add seasoning right into the mix. You can also use kidney beans, black beans, or a mix of all three for a varied texture.
4. How spicy is this recipe, and how can I adjust it?
This chili has a gentle kick. For a milder version, skip the jalapeño and reduce the cayenne or chili powder. To turn up the heat, add chipotle powder or diced green chiles — just balance it with a dollop of sour cream when serving.
5. Can I prep crockpot chili the night before?
Definitely. You can brown the meat, sauté the vegetables, and combine everything in the slow cooker insert. Cover and refrigerate overnight, then start cooking the next morning. It’s a great way to save time and let the flavors meld early.
Best Crockpot Chili Recipe – Award-Winning Slow Cooker Chili
Ingredients
- 6 slices bacon, chopped
- 1 lb ground beef
- 1 lb Italian sausage (mild or hot)
- 1 bell pepper, diced
- 2 stalks celery, diced
- 1 yellow onion, chopped
- 1 jalapeño, seeded and minced (optional)
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cans chili beans in sauce (15 oz each)
- 2 cans diced tomatoes (14.5 oz each)
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp sugar
- 1 tbsp Worcestershire sauce
- 2 beef bouillon cubes, crumbled
- 1/4 tsp cayenne pepper (optional)
- to taste salt and black pepper
Instructions
- Cook chopped bacon in a skillet over medium heat until crisp. Remove and set aside on a paper towel. Reserve a few tablespoons of bacon grease.
- Add bell pepper, celery, onion, jalapeño, and garlic to the bacon grease. Sauté for 5–8 minutes until soft. Stir in tomato paste and spices; cook for 1–2 minutes until fragrant.
- In the same skillet, brown the ground beef and Italian sausage. Break it into crumbles, drain excess fat, but keep it juicy.
- Add cooked meat, sautéed veggies, bacon, beans, tomatoes, Worcestershire sauce, and bouillon cubes to crockpot. Stir to combine well.
- Cover and cook on low for 6–8 hours (or high for 3–4 hours) until thick and flavorful. Taste and adjust seasoning before serving.
Notes
Equipment
- skillet
- slow cooker
- wooden spoon
- measuring spoons
- cutting board
- knife
- paper towels
