Chili in a Crock Pot Recipe Easy

This amazing Crockpot Chili recipe is delicious, hearty, and perfect for chilly weather! Super easy to make and perfect for loading up with all your favorite toppings! Great for parties, game day celebrations and potlucks!

Easy comfort food is my FAVORITE. Make sure to try this Lazy Day Lasagna and Zuppa Toscana Soup!

Best Crockpot Chili Recipe

Without a doubt, chili is my husband's favorite food. He asks for it every chance he gets and I'm only too happy to oblige. We are all big time chili lovers.

We make lots of variations of this classic chili recipe, mainly because we're always trying to see if we can top this. I've come to the conclusion based on lots of feedback from friends and family over the years, that this truly is the best chili recipe on the planet.

The Best Ways to Eat Chili

Here's what I love about chili y'all. It's easily the most versatile main dish EVER. Think about this for a second:

1. Chili is great on it's own, served in a bowl or bread bowl.
2. It can top hot dogs and burgers and take them to new delicious heights.
3. It's great in a nacho bar or served atop baked potatoes.

I mean, really, the options are endless!This is why I'm always secretly hoping for leftovers so I don't have to be too creative the following day 😆

This weekend, I will be making this crockpot chili, yet again. It's a staple for our Super Bowl party each year and it's something my family looks forward to. I look forward to making this chili recipe because it's incredibly easy to make.

What You'll Need

This Crockpot Chili recipe is a weeknight go-to for us. It's filling, delicious, and comes together so quickly.As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post.Let's take a look at what you'll need:

• lean ground beef and/or Italian sausage – any combination will do, you'll need two pounds.
• yellow onion – diced
• red bell pepper – seeded and chopped. You could also use green bell pepper or another color.
• garlic cloves – minced.
• beans – I like to use a combination of kidney beans and pinto beans but black beans are also delicious.
• tomatoes – canned diced tomatoes, tomato sauce as well as tomato paste
• Worcestershire sauce – adds depth of flavor.
• beef broth – creates the consistency we want the chili to have.
• hot sauce – use your favorite flavor.
• spices and seasonings – chili powder, ground cumin, smoked paprika, cayenne, salt, pepper
• brown sugar or granulated sugar – you won't taste it, it just helps with the acidity of all those tomatoes.

How To Make Crockpot Chili

1. Brown the beef (and sausage if you want to use that as well) in a skillet.
2. Add the onion, bell pepper, and garlic and cook until soft and fragrant.
3. Transfer mixture to your favorite 6 quart crockpot or slow cooker.
4. Top with the tomato trio: diced tomatoes, tomato sauce, and tomato paste.
5. Add the spices and seasonings to really bring complexity and depth of flavor to the chili.
6. Give it a good stir and place the lid on the slow cooker.
7. Cook for at least 2 hours on high or 4 hours on low. It only gets better the more time it has.
8. Serve with your favorite toppings! See my suggestions below.

The Best Chili Toppings

As a general guideline, if you put in on your tacos or in your burritos, it can go on chili. Now, I'm not a rule follower so I certainly don't expect you to be. Do not in anyway limit your chili toppings to these suggestions. Do what feels right 🙂

• Cheese – sharp cheddar is my favorite
• Corn Chips or Tortilla Chips – this extra bit of saltiness is sublime
• Avocados – you can go sliced, diced, or guacamole
• Jalapeños – pickled or fresh
• Green Onions – adds a bright, fresh flavor
• Cilantro – the same as green onions, and my personal favorite
• Bacon – we love to add bacon to this recipe on occasion. It adds a lovely smokiness to the chili. If you don't want to do that, maybe as a topping? Make it nice and crispy!

What To Serve With Crockpot Chili

Okay, here's where I blow your mind. Chris's mom is Peruvian so he grew up on chili con carne. His mom always served the chili with warmed tortillas that had been slathered with butter. I mean, yes, uber decadent. And I was super skeptical, that is, until I tasted it.

You guys! This is LEGIT the best way to eat chili.

Heat the tortillas up, (we do it on a griddle) and then immediately spread with softened butter and roll up super tight, like a flauta or taquito. We slice them in half and then just stack them high and serve alongside the chili. Thank me later.

We also like to serve chili with:

1. Biscuits
2. Cheesy Mexican Cornbread
3. Garlic Parmesan Breadsticks
4. Homemade Flour Tortillas
5. Angel Biscuits
6. Dinner Rolls

Storage Information

Refrigerator: Leftovers should be stored in an airtight container and enjoyed within 4 days.

To freeze: Let chili cool completely and then transfer to a freezer safe container for up to 3 months. When ready, remove from freezer and thaw overnight in the refrigerator. Chili can be reheated in the microwave or saucepan until warmed through.

Crockpot Chili Recipe FAQs

How do you reheat chili?

Chili can be reheated in the microwave or saucepan until warmed through.

Can this chili be frozen?

Yes! Let chili cool completely and then transfer to a freezer safe container for up to 3 months. When ready, remove from freezer and thaw overnight in the refrigerator.

More Crockpot Recipes You'll Love

1. Crockpot Ham and Bean Soup
2. Crockpot Ham and Bean Soup
3. Slow Cooker Kielbasa and Barbecue Beans
4. Crockpot Shrimp Boil
5. Slow Cooker Queso Blanco
6. Crockpot Cocktail Meatballs
7. Slow Cooker Cowboy Beans

How To Make Crockpot Chili

Crockpot Chili Recipe

This easy Crockpot Chili recipe is delicious, hearty, and perfect for chilly weather! Super easy to make and perfect for loading up with all your favorite toppings!

Course Dinner, Main Course, Main Dish

Cuisine American

Keyword crockpot chili, crockpot chili recipe

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

Servings 10

Calories 433 kcal

• 1 pound lean ground beef
• 1 pound Italian sausage or spicy Italian sausage or ground beef
• 1 medium yellow onion diced
• 1 red bell pepper seeded and chopped
• 1 to 2 garlic cloves minced
• 30 ounces kidney beans rinsed well and drained (2 15 oz cans)
• 15 ounces pinto beans rinsed well and drained (1 can)
• 29 ounces diced tomatoes use the entire can, juice and all
• 3 ounces tomato paste
• 8 ounces tomato sauce
• 2 tablespoons Worcestershire sauce
• 1 cup beef broth
• 1 teaspoon hot sauce
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ¼ teaspoon cayenne
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 tablespoon brown sugar or granulated sugar

• Brown the ground beef and sausage in a large skillet over medium heat until mostly cooked through. A little pink is fine.

  1 pound lean ground beef, 1 pound Italian sausage

• Add the diced onion, bell pepper, and garlic and stir to combine. Cooking cooking over medium heat until onion is translucent.

  1 medium yellow onion, 1 red bell pepper, 1 to 2 garlic cloves

• Transfer the beef mixture to a 6 quart crockpot or slow cooker.

• Add the kidney and pinto beans.

  30 ounces kidney beans, 15 ounces pinto beans

• Top with diced tomatoes, tomato paste, tomato sauce, Worcestershire sauce, beef broth and hot sauce.

  29 ounces diced tomatoes, 3 ounces tomato paste, 8 ounces tomato sauce, 2 tablespoons Worcestershire sauce, 1 cup beef broth, 1 teaspoon hot sauce

• Next add the seasonings (chili powder, cumin, paprika, cayenne, salt, pepper and sugar). Stir to combine

  2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ¼ teaspoon cayenne, ½ teaspoon salt, ½ teaspoon ground black pepper, 1 tablespoon brown sugar or granulated sugar

• Place the lid on the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours, stirring occasionally.

• Serve with desired toppings such as shredded cheese, sour cream, corn chips, tortilla chips, etc.

Storage Information: Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Defrost overnight in the refrigerator for best results.

Leftovers can be reheated over medium-low heat on the stovetop or in the microwave.

Calories: 433 kcal | Carbohydrates: 40 g | Protein: 29 g | Fat: 17 g | Saturated Fat: 6 g | Cholesterol: 62 mg | Sodium: 836 mg | Potassium: 1220 mg | Fiber: 12 g | Sugar: 6 g | Vitamin A: 1290 IU | Vitamin C: 29.4 mg | Calcium: 99 mg | Iron: 7 mg

Originally published February 2, 2019.

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Source: https://www.momontimeout.com/crockpot-chili-recipe/

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