The Crockpot Chili recipe is a delicious and hearty dish that is perfect for cold winter nights or game day gatherings. Made with a combination of ground beef, beans, and spices, this award-winning recipe is easy to prepare and always a crowd-pleaser. Plus, it cooks low and slow in the crockpot, making it a hands-off recipe that frees up your time for other things.
- Red pepper
- Green pepper
- Jalapeno pepper
- Thick-cut bacon
- Ground beef
- Chili powder
- White sugar
- Smoked paprika
- Seasoned salt
- Garlic powder
- Cayenne pepper
- Black pepper
- Beef consomme
- Tomato paste
- Worcestershire sauce
- Tomatoes with juice
- Chili beans, undrained
- Kidney beans, undrained
Making Delicious Chili in The Crockpot
First, we’re going to get our vegetables ready. We need to chop up one red, one green, and one jalapeno pepper, three stalks of celery, and one small onion.
Start by removing the seeds from the jalapeno and dicing half of it. If your crew likes it spicy, use the whole jalapeno. How spicy do you like your chili? Let us know in the comments below. Peel and dice one small yellow onion.
Once our veggies are all chopped and ready, fry up five pieces of smoked thick-cut bacon. Cut the slices in half to make it easier to get them all in the pan. We usually cook our bacon in the oven, but we’re going to be using the bacon fat to saute our vegetables and give our beef a flavor boost. That’s why we’re going to be using a large pan and skillet today. When the bacon is nice and crisp, remove it and drain it on a paper towel-lined plate.
Add the chopped veggies and saute for about five minutes over medium heat, until they’re tender. Then remove them from the pan, draining off the bacon grease as well as you can.
We’re going to cook the ground beef in two batches, about one pound in each batch so that the meat isn’t crowded and has enough room to brown and not steam. Break the ground beef into nice size chunks about one to two inches thick, and use tongs to turn them in the bacon grease. When the first batch of beef is done, remove it from the pan and repeat with the second pound.
Now for the spice mixture, we’ll need four tablespoons of chili powder, one tablespoon of oregano, one tablespoon of white sugar, two teaspoons of cumin, one teaspoon of smoked paprika, one teaspoon of seasoned salt, three teaspoons of garlic powder, a half teaspoon of cayenne pepper, one teaspoon of basil, and a half teaspoon of black pepper. This spice mixture is packed with tons of flavor, but it’s still mild enough for almost everyone to enjoy.
To add more spice, you can add more chili powder or more cayenne pepper at this stage. I love that this is a crockpot recipe. It’s so easy to assemble in the morning and have delicious chili ready for dinner.
Okay, now we’re ready to assemble in the crockpot. Pour one 10-and-a-half-ounce can of beef consomme and one six-ounce can of tomato paste into the slow cooker and stir. Add one tablespoon of Worcestershire sauce and our spice mixture, and then stir thoroughly to incorporate.
I like to taste my chili at this point to see if I might need to add more salt. Make any additions that you like, and then add two cans of diced tomatoes with the juice, one can of chili beans, and one can of kidney beans, both undrained. Add the cooked bacon, cutting it into pieces, right into the crockpot. Add the ground beef and the sautéed vegetables and stir to mix everything together.
Then just cover and cook on low for about six hours, our crockpot chili is ready. Dive in and fix yourself a bowl and serve with a chili fixin’ bar. Today I’m serving it with Fritos, sour cream, cheese, more jalapenos, and so many choices. Your guests are going to love this chili, and once you’ve had a taste, you’ll know why.
It’s one of my favorites. Doesn’t it look gorgeous? A thick, spicy red sauce, lots of color from the red, green, and jalapeno peppers, the onions and the celery, and then the two different kinds of beans and big pieces of beef. This chili is so delicious. Now you know why I just can’t stop eating it.
- Crockpot/slow cooker
- Cutting board
- Skillet/frying pan
- Paper towel-lined plate
- Measuring spoons
- Can opener
- 1 red pepper
- 1 green pepper
- 1 jalapeno pepper
- 3 stalks of celery
- 1 small onion
- 5 pieces of smoked thick-cut bacon
- 2 pounds of ground beef
- 4 tablespoons of chili powder
- 1 tablespoon of oregano
- 1 tablespoon of white sugar
- 2 teaspoons of cumin
- 1 teaspoon smoked paprika
- 1 teaspoon seasoned salt
- 3 teaspoons of garlic powder
- 1/2 teaspoon of cayenne pepper
- 1 teaspoon of basil
- 1/2 teaspoon of black pepper
- 1 can (10.5 oz) of beef consomme
- 1 can (6 oz) of tomato paste
- 1 tablespoon of Worcestershire sauce
- 2 cans of diced tomatoes with juice
- 1 can of chili beans, undrained
- 1 can of kidney beans, undrained
- Chop the peppers, celery, and onion.
- Fry the bacon and then sauté the chopped vegetables in the bacon grease.
- Cook the ground beef in two batches and add it to the vegetables.
- Add the spice mixture and stir to incorporate.
- Pour in the beef consomme, tomato paste, Worcestershire sauce, diced tomatoes, and beans.
- Add the cooked bacon and stir everything together.
- Cook in a slow cooker on low for six hours.
Nutrition Information:Yield: 8 Serving Size: per serving
Amount Per Serving: Calories: 427kcalTotal Fat: 22gSodium: 1197mgCarbohydrates: 25gFiber: 8gSugar: 9g