Crockpot chili has been my go-to comfort food for years, especially on those chilly evenings when I crave something warm and satisfying. I remember my mom making a huge pot of chili every fall, and the aroma of simmering spices filled our entire house. This slow cooker chili recipe is my own take on that classic, packed with robust flavors and tender meat that just melts in your mouth. It’s so easy to throw everything in the crockpot and let it do all the work, leaving you with a delicious meal ready to enjoy. Let’s get cooking!

Why You’ll Love This Crockpot Chili

This recipe is a game-changer for busy weeknights and cozy weekends alike. Here’s why this easy crockpot chili will become your new favorite:

Effortless Preparation: Just a little chopping and browning, then your slow cooker does the rest.
Deep, Rich Flavor: The slow simmering process allows all the spices and ingredients to meld beautifully.
Perfect for Feeding a Crowd: This recipe makes a generous batch, ideal for gatherings or potlucks.
Incredible Leftovers: The flavors actually get better overnight, making it perfect for lunches.
Customizable Heat: Easily adjust the spice level to make it as mild or fiery as you like.
Satisfyingly Hearty: This hearty crockpot chili is packed with protein and fiber to keep you full and satisfied.
Minimal Cleanup: Your slow cooker does most of the work, meaning fewer dishes to wash.

Crockpot Chili: 4-6 Hours of Amazing Flavor - Crockpot Chili - main visual representation

Ingredients for Your Hearty Crockpot Chili

Gathering your crockpot chili ingredients is the first step to this delicious meal. This particular version focuses on a rich, savory flavor profile, making it an excellent beef crockpot chili.

1 pound lean ground beef – for a classic chili base
1 pound Italian sausage – adds depth and a little spice
1 medium yellow onion, diced – about 1 cup, provides a sweet aroma
1 red bell pepper, seeded and chopped – for a touch of sweetness and color
1 to 2 garlic cloves, minced – essential for that savory kick
30 ounces kidney beans, rinsed and drained – a classic chili bean for texture
15 ounces pinto beans, rinsed and drained – adds creaminess and a different bite
29 ounces diced tomatoes (including their juice) – the foundation of the chili sauce
3 ounces tomato paste – concentrates the tomato flavor
8 ounces tomato sauce – adds liquid and smooth consistency
2 tablespoons Worcestershire sauce – for a deep umami flavor
1 cup beef broth – helps meld the flavors and adjust consistency
1 teaspoon hot sauce – a little kick to awaken the palate
2 tablespoons chili powder – the star spice blend
1 teaspoon ground cumin – adds earthy warmth
1 teaspoon smoked paprika – for a lovely smoky undertone
¼ teaspoon cayenne pepper – for adjustable heat
½ teaspoon salt – to enhance all the flavors
½ teaspoon ground black pepper – for a little bite
1 tablespoon brown sugar – balances the acidity and spices

How to Make the Best Crockpot Chili Recipe

This simple method makes the best crockpot chili, turning everyday ingredients into a flavorful meal your whole family will love.

Step 1: Heat a large skillet over medium heat. Add the 1 pound lean ground beef and 1 pound Italian sausage. Cook, breaking up the meat with a spoon, until it’s mostly browned. Drain off any excess grease.
Step 2: Add the 1 medium yellow onion, diced, 1 red bell pepper, seeded and chopped, and 1 to 2 garlic cloves, minced to the skillet with the meat. Sauté for about 5-7 minutes, until the vegetables are softened and the onion is translucent and fragrant. This step builds a fantastic flavor base for your chili.
Step 3: Spoon the browned meat and vegetable mixture into your 6-quart crockpot or slow cooker. This is where the magic really begins for this chili recipe for slow cooker.
Step 4: Add the 30 ounces kidney beans, rinsed and drained, and the 15 ounces pinto beans, rinsed and drained to the crockpot. These beans add wonderful texture and heartiness.
Step 5: Pour in the 29 ounces diced tomatoes (including their juice), 3 ounces tomato paste, 8 ounces tomato sauce, 2 tablespoons Worcestershire sauce, 1 cup beef broth, and 1 teaspoon hot sauce. These liquids will create the rich sauce for your chili.
Step 6: Sprinkle in all the dry seasonings: 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ¼ teaspoon cayenne pepper, ½ teaspoon salt, ½ teaspoon ground black pepper, and 1 tablespoon brown sugar. Stir everything together until well combined.
Step 7: Place the lid on your slow cooker. Cook on the LOW setting for 4 to 6 hours, or on the HIGH setting for 2 to 3 hours. Stir occasionally, especially during the last hour, to ensure even cooking and flavor distribution. The aroma filling your kitchen will tell you it’s almost ready!
Step 8: Once the cooking time is complete and the chili is thick and flavorful, ladle your delicious how to make crockpot chili into bowls. Serve hot with your favorite toppings.

Pro Tips for the Best Crockpot Chili

Elevating your chili game is easy with these simple tricks:

For an even richer flavor, toast your chili powder and cumin in a dry skillet for a minute before adding them to the crockpot.
Don’t skip the browning step for the meat and vegetables; it adds a depth of flavor that simmering alone can’t achieve.
Taste and adjust seasonings before serving. You might need a little more salt, spice, or even a touch more sugar to balance everything.
If you have time, letting the chili rest for at least 30 minutes after cooking before serving really allows the flavors to meld.

What’s the secret to perfect crockpot chili?

The secret to truly perfect homemade crockpot chili lies in building layers of flavor. Browning the meat and aromatics first, then letting it all simmer low and slow, creates an unparalleled depth. Don’t be afraid to taste and adjust spices!

Can I make crockpot chili ahead of time?

Absolutely! You can prepare the entire chili and let it cool completely, then refrigerate it. The flavors actually deepen overnight, making it even better the next day. Reheat gently on the stovetop or in the microwave.

How do I avoid common mistakes with crockpot chili?

A common pitfall is not browning the meat and vegetables first, which sacrifices flavor. Another is over-seasoning too early; it’s better to add spices gradually and adjust at the end. Also, ensure you drain excess grease after browning meat.

Best Ways to Serve Your Crockpot Chili

This hearty crockpot chili is incredibly versatile and delicious served in so many ways. It’s a wonderfully simple crockpot chili to pair with your favorite sides, making weeknight dinners a breeze.

Classic Toppings: Ladle your hot chili into bowls and top with shredded cheddar cheese, a dollop of sour cream or Greek yogurt, diced red onion, and a sprinkle of fresh cilantro. A few crushed tortilla chips or Fritos add a delightful crunch.
Chili Dogs or Fries: For a fun twist, spoon your chili over hot dogs or a generous pile of french fries to create loaded chili dogs or chili cheese fries. It’s a crowd-pleasing, indulgent option!
With Cornbread: There’s nothing quite like a warm, crumbly piece of cornbread alongside a steaming bowl of chili. The slightly sweet, savory bread is the perfect complement, soaking up all that delicious chili goodness.

Nutrition Facts for Crockpot Chili

This hearty crockpot chili recipe is packed with flavor and satisfying ingredients. Here’s a breakdown of the estimated nutritional information per serving (approximately 1.5 cups), though keep in mind this can vary based on your specific ingredient choices and toppings.

Calories: Estimated 400-500 per serving
Fat: Estimated 15-25g
Saturated Fat: Estimated 5-10g
Protein: Estimated 30-40g
Carbohydrates: Estimated 30-40g
Fiber: Estimated 8-12g
Sugar: Estimated 10-15g
Sodium: Estimated 800-1200mg

Nutritional values are estimates and may vary based on specific ingredients, brands, and toppings used.

How to Store and Reheat Crockpot Chili

One of the best things about making a big batch of this delicious crockpot chili is how well it stores and reheats. Properly storing your chili means you can enjoy its amazing flavor for days to come! For the best results, always allow the chili to cool down for about an hour at room temperature before transferring it to storage containers. This helps prevent condensation and keeps the chili at a safe temperature.

Once cooled, portion your chili into airtight containers. It will keep well in the refrigerator for about 3 to 4 days. This makes it perfect for packing lunches or having a quick dinner ready to go. If you want to keep your chili for longer, freezing is an excellent option. Your homemade crockpot chili can be stored in the freezer for up to 3 months. Just be sure to use freezer-safe containers or heavy-duty freezer bags.

Reheating is just as simple. For refrigerated chili, gently warm it on the stovetop over medium-low heat, stirring occasionally, or microwave individual portions until heated through. Frozen chili should be thawed in the refrigerator overnight before reheating using the stovetop or microwave methods. This ensures your chili is safe and delicious every time!

Frequently Asked Questions About Crockpot Chili

What is the best crockpot chili?

The “best” crockpot chili is subjective, but this recipe offers a fantastic balance of savory, slightly spicy, and deeply flavorful elements that many people love. It uses a combination of ground beef and Italian sausage for richness, plenty of beans for texture, and a well-seasoned tomato base. The key is using quality ingredients and allowing it enough time to simmer and meld.

Why make crockpot chili?

Making crockpot chili is incredibly convenient! It’s a true “set it and forget it” meal, perfect for busy days. You get all the delicious, slow-cooked flavor without constant monitoring. Plus, it’s a fantastic way to feed a crowd, and the leftovers are always a welcome treat. It’s a comforting, filling dish that requires minimal effort.

Can I make crockpot chili vegetarian?

Absolutely! To make a delicious vegetarian crockpot chili, simply omit the ground beef and Italian sausage. You can replace the meat with extra beans (like black beans or cannellini beans), add more vegetables such as corn, zucchini, or sweet potatoes, or use plant-based crumbles. You might also want to use vegetable broth instead of beef broth for the best flavor.

How do I make my crockpot chili spicier?

If you love a fiery kick, you can easily make your chili spicy crockpot chili. Increase the amount of cayenne pepper and hot sauce called for in the recipe. You can also add chopped jalapeños or other fresh chilies along with the onions and peppers. For an extra layer of heat and flavor, consider using a spicier sausage or adding a pinch of red pepper flakes.

Variations of Crockpot Chili You Can Try

This basic recipe is a fantastic starting point, but don’t be afraid to get creative! Here are a few ways to switch up your crockpot chili to suit your tastes:

Vegetarian Crockpot Chili: Skip the meat and load up on extra beans like black beans and cannellini beans. Add hearty vegetables such as corn, zucchini, or chunks of sweet potato. Use vegetable broth for a rich, meat-free base.
Spicy Crockpot Chili: Craving more heat? Amp up the spice by adding more cayenne pepper, extra hot sauce, or even a few chopped jalapeños or serrano peppers along with the bell peppers. Using spicy Italian sausage will also add a nice kick.
Chicken or Turkey Chili: For a lighter option, swap the beef and Italian sausage for ground chicken or turkey. This creates a delicious, leaner chili that’s still packed with flavor. You might want to use chicken broth here for a more cohesive flavor profile.
White Bean Chicken Chili: A completely different, yet equally delicious, take is a white bean chili. Use chicken breast, white beans (like cannellini or Great Northern), green chilies, and chicken broth for a creamy, flavorful alternative.