Crockpot Chili

When I think of cozy evenings spent with family and friends, I can’t help but recall those nights filled with the warmth of my Crockpot Chili. There’s something incredibly comforting about a big pot of chili simmering away in the slow cooker, filling the house with tantalizing aromas that announce dinner is almost ready. I remember one chilly winter evening when I invited a few friends over for a casual get-together. With laughter echoing off the walls and the snow falling outside, I knew that my Crockpot Chili would be the perfect centerpiece for our meal. We gathered around the table, bowls steaming and filled to the brim, and the joy on everyone’s faces as they took their first bites was truly priceless.

Essential Ingredients for Crockpot Chili

The ingredients for this Crockpot Chili come together beautifully, creating a dish that’s packed with flavor and nourishment. Each ingredient plays a vital role in building the depth of this comforting meal. The key players include ground beef for richness, beans for protein, and a variety of spices that bring warmth and complexity to the dish.

• 1 pound lean ground beef: This forms the base of your chili, providing a hearty texture. I prefer lean beef to keep it healthier without sacrificing flavor.
• 1 pound Italian sausage: Adds a bit of spice and richness. You can opt for sweet or spicy depending on your preference.
• 1 medium yellow onion, diced: This provides a sweet and savory foundation to the chili.
• 1 red bell pepper, seeded and chopped: Adds a sweet crunch that balances the richness of the meat.
• 1 to 2 garlic cloves, minced: Essential for that aromatic depth; garlic enhances all the other flavors.
• 30 ounces kidney beans, rinsed well and drained: These add protein and a creamy texture that complements the meat.
• 15 ounces pinto beans, rinsed well and drained: Another layer of texture and flavor; they’re a classic in chili.
• 29 ounces diced tomatoes: They bring acidity and a juicy base to the chili.
• 3 ounces tomato paste: This thickens the chili and adds a rich tomato flavor.
• 8 ounces tomato sauce: Provides moisture and further deepens the tomato flavor.
• 2 tablespoons Worcestershire sauce: Adds complexity and umami to the mix.
• 1 cup beef broth: Keeps the chili moist and flavorful; you can also use vegetable broth for a lighter version.
• 1 teaspoon hot sauce: Adds a kick; adjust according to your heat preference.
• 2 tablespoons chili powder: The star of the show! It’s what gives chili its characteristic flavor and warmth.
• 1 teaspoon ground cumin: This spice adds a warm, earthy flavor that enhances the overall profile.
• 1 teaspoon smoked paprika: Provides a subtle smokiness, adding depth to the dish.
• ¼ teaspoon cayenne: For those who love heat, this will surely spice things up!
• ½ teaspoon salt: Enhances all the flavors; adjust to taste.
• ½ teaspoon ground black pepper: A classic seasoning that balances the dish.
• 1 tablespoon brown sugar or granulated sugar: A touch of sweetness to balance the acidity of the tomatoes.

Cooking Method for Crockpot Chili

Making this Crockpot Chili is as easy as it gets! With just a few simple steps, you can have a hearty meal ready to serve. Gather your ingredients, and let’s get started on this warming dish that’s perfect for any occasion.

1. First, brown the lean ground beef and Italian sausage in a large skillet over medium heat. You want the meat to be mostly cooked through, and a little pink is still okay. This step is essential as it builds the flavor right from the start.
2. Next, add the diced onion, red bell pepper, and garlic to the skillet. Stir everything together, cooking until the onion turns translucent. This usually takes around 5 to 7 minutes. You’ll know it’s ready when the kitchen is filled with that delicious aroma!
3. Once the vegetables are softened, transfer the meat mixture to a 6-quart crockpot or slow cooker. This allows the chili to cook evenly and for the flavors to meld beautifully.
4. Now, add the kidney beans and pinto beans to the slow cooker. Make sure they are rinsed and drained well; this keeps the chili from becoming too mushy.
5. Top everything with the diced tomatoes, tomato paste, tomato sauce, Worcestershire sauce, beef broth, and hot sauce. Stir well to combine all these ingredients. You want to ensure everything is mixed evenly.
6. Next, it’s time to add the seasonings. Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne, salt, ground black pepper, and brown sugar. Stir all of these in, making sure every bite of chili will be packed with flavor.
7. Place the lid on the slow cooker and select your cooking time. You can cook on low for 4 to 6 hours or on high for 2 to 3 hours. Stir occasionally if you’re home, as this helps the flavors meld even better.
8. When the chili is ready, it should be thick and bubbly. Serve it hot with your favorite toppings such as shredded cheese, sour cream, or tortilla chips. Each topping adds a unique twist, making the experience even more delightful.

Recipe Notes about Crockpot Chili

Here are some handy tips to ensure your Crockpot Chili is a success every time you make it.

• Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days, making it perfect for meal prep.
• Freezing: You can freeze this chili for up to 3 months. Just make sure to defrost it overnight in the refrigerator for the best results.
• Reheating: For reheating, do it over medium-low heat on the stovetop for even heating. The microwave works too, but keep an eye on it.
• Flavor Enhancement: If you have time, letting the chili sit for a few hours or overnight before serving will deepen the flavor.
• Variations: Feel free to add corn, zucchini, or even different types of beans to mix things up!

What Goes Well With This Crockpot Chili

Serving your Crockpot Chili can be as fun as making it! Here are some great ideas:

• Crunchy Toppings: Add toppings like shredded cheese, diced onions, or sour cream for extra flavor and texture.
• Serve with Bread: Pair with cornbread or crusty bread for a hearty meal that soaks up the chili.
• Perfect for Gatherings: This dish is ideal for game nights or casual get-togethers; everyone loves a good bowl of chili!
• Seasonal Occasions: It’s perfect for winter gatherings or cozy evenings by the fire.
• Meal Prep Delight: Cook a large batch and freeze portions for easy weeknight dinners.

FAQ

Conclusion

This Crockpot Chili is more than just a recipe; it’s a comforting dish that warms the heart and soul. The blend of spices and hearty ingredients creates a flavor profile that’s truly satisfying. I encourage you to try it for yourself, whether for a family gathering or just a cozy meal at home. You’ll find that it’s easy to make and even easier to enjoy, leaving you craving more with each bite.

Crockpot Chili

The ultimate comfort food, this Crockpot Chili is a hearty, flavorful dish packed with protein and spices! Perfect for cold nights and gatherings, it’s easy to prepare and even better as leftovers. Try it tonight for a satisfying meal!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 10 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound lean ground beef
• 1 pound Italian sausage
• 1 medium yellow onion diced
• 1 medium red bell pepper seeded and chopped
• 1 to 2 cloves garlic 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

Equipment

• Slow Cooker
• Cutting Board
• Skillet
• Wooden Spoon
• Chef's Knife
• Mixing Bowl

Method

 

1. Brown the ground beef and Italian sausage in a large skillet over medium heat until mostly cooked through. A little pink is fine.
2. Add the diced onion, bell pepper, and garlic and stir to combine. Cook over medium heat until the onion is translucent.
3. Transfer the beef mixture to a 6-quart crockpot or slow cooker.
4. Add the kidney beans and pinto beans to the slow cooker.
5. Top with diced tomatoes, tomato paste, tomato sauce, Worcestershire sauce, beef broth and hot sauce. Stir to combine.
6. Next, add the seasonings: chili powder, ground cumin, smoked paprika, cayenne, salt, ground black pepper, and brown sugar. Stir to combine.
7. 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.
8. Serve with desired toppings such as shredded cheese, sour cream, corn chips, or tortilla chips.

Notes

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

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.