If you are searching for the ultimate comfort food that bursts with rich flavors and warms you from the inside out, this Crockpot Chili Recipe (Cook-off Winner!) Recipe is the one. Imagine layers of tender ground beef and Italian sausage melded with perfectly sautéed veggies, smoky bacon, and a medley of bold spices simmered low and slow until everything is tender and deliciously infused. This chili isn’t just any weeknight meal; it’s a hearty, crowd-pleasing sensation that’s earned top honors at cook-offs thanks to its balanced seasoning and irresistible depth of flavor. Whether it’s game day, a cozy family dinner, or a potluck, this recipe delivers in every bite.
Ingredients You’ll Need
The simplicity of these ingredients is what makes this recipe a winner. Each item plays a vital role in creating the complex, mouthwatering profile you’ll love—the bell peppers add crunch and color, the bacon brings smoky richness, and the spices weave everything together with perfect harmony.
- Bacon (5 slices, chopped): Adds smoky depth and a crispy texture that contrasts beautifully with the tender chili.
- Red bell pepper (1, finely diced): Provides a sweet, vibrant flavor that brightens the dish.
- Green bell pepper (1, finely diced): Brings a slightly more bitter, fresh note to balance the sweetness.
- Celery (½ cup, finely diced): Offers subtle crunch and earthy undertones for texture variety.
- Yellow onion (1 cup, finely diced): Lays the savory foundation with its natural sweetness once sautéed.
- Jalapeño (1 small, finely diced, optional): Adds an optional spicy kick for those who like it hot.
- Minced garlic (1 tablespoon): Infuses a fragrant, aromatic punch essential for chili.
- Tomato paste (6 ounces): Thickens the chili and provides concentrated tomato flavor.
- Chili beans (48 ounces, 3 cans of pinto beans in chili sauce): Adds creaminess and classic chili texture with a subtle spice.
- Petite diced tomatoes (56 ounces, 2 cans): Contributes fresh tomato chunks and acidity to balance richness.
- Ground beef (2 pounds, 80/20): Brings hearty, meaty substance and flavor.
- Italian sausage (1 pound, mild or hot): Enhances savory complexity and a bit of spice.
- Chili powder (4 tablespoons): The signature seasoning that layers smoky and spicy warmth.
- Dried oregano (1 tablespoon): Adds herbal brightness and depth.
- Cumin (2 teaspoons): Offers a nutty, earthy aroma essential for authentic chili taste.
- Dried basil (1 teaspoon): Subtly sweet and aromatic to round out the flavors.
- Seasoned salt (1 teaspoon): Boosts the overall savory profile.
- Pepper (¾ teaspoon): Adds a gentle bite to balance the seasoning.
- Cayenne pepper (1 teaspoon, optional): Delivers heat that wakes up the palate without overpowering.
- Paprika (1 teaspoon): Imparts smoky warmth and color.
- Granulated sugar (1 tablespoon): Brightens acidity and balances spice with subtle sweetness.
- Worcestershire sauce (1 tablespoon): Boosts umami for a deeper savory richness.
- Beef bouillon cubes (3 cubes): Intensify meaty flavor and add robust body.
- Toppings as desired: Fresh cilantro, sour cream, shredded Cheddar cheese, and other favorites to customize your bowl.
How to Make Crockpot Chili Recipe (Cook-off Winner!) Recipe
Step 1: Cook the Bacon
Start by placing chopped bacon in a skillet over medium heat. Cook until perfectly crisp and golden. This step launches the chili’s smoky base and the rendered bacon fat will be the secret weapon in the next stage of sautéing your veggies.
Step 2: Sauté the Vegetables
Leave the bacon grease in the skillet – this flavorful fat is gold. Add your finely diced red and green bell peppers, celery, onion, jalapeño if you’re feeling bold, and the minced garlic. Cook over medium heat, stirring occasionally, until everything softens and becomes aromatic. This usually takes about 5 to 8 minutes. Then stir in the seasonings and tomato paste and cook for another 1 to 3 minutes; this step helps unlock the spices’ full flavor. Transfer this fragrant mix straight to your slow cooker.
Step 3: Add the Beans, Tomatoes, and Flavor Boosters
Next, pour in the chili beans with their sauce and the petite diced tomatoes, also with their juices. Stir in the sugar, Worcestershire sauce, and crumbled beef bouillon cubes. These ingredients add the magic layers of sweetness, umami, and deep savory notes that make this chili stand out.
Step 4: Brown the Meat
Using the same skillet, brown your ground beef and Italian sausage over high heat. Cook them in batches if needed to ensure they sear properly rather than steam, which maximizes flavor. Once the meat is deeply browned, drain any excess fat before adding it to the slow cooker along with the cooked bacon. Stir everything together thoroughly to combine all the ingredients.
Step 5: Slow Cook to Perfection
Cover your slow cooker and let it cook on low for 6 to 8 hours. This slow simmer lets all the flavors meld beautifully and the meats and veggies become tender while the spices deepen and balance, creating that award-winning taste.
Step 6: Final Touches Before Serving
When the cooking time is up, give your chili a taste and adjust seasonings like salt, pepper, or chili powder as needed. This is your moment to tailor it to your palate before sharing the deliciousness with friends or family.
How to Serve Crockpot Chili Recipe (Cook-off Winner!) Recipe
Garnishes
The right garnishes take this chili to another level. Fresh cilantro adds herbaceous brightness, cool sour cream balances the heat, and shredded Cheddar cheese melts into glorious pockets of creamy goodness. Don’t hesitate to pile on your favorites for texture and flavor contrasts.
Side Dishes
Classic chili companions like warm cornbread, crunchy tortilla chips, or even fluffy rice make fantastic sides that soak up all the chili’s rich sauce. A crisp green salad can also add a refreshing contrast for a well-rounded meal.
Creative Ways to Present
For a party or gathering, try serving the chili in small bread bowls or over baked potatoes for a comforting presentation. You can also transform it into a chili cheese dip by topping with melted cheese and serving with chips. The possibilities for impressing guests with this cook-off winner are endless!
Make Ahead and Storage
Storing Leftovers
Crockpot chili tastes even better the next day as the flavors have more time to blend. Store leftovers in sealed airtight containers in the refrigerator for up to four days to keep it fresh and delicious.
Freezing
This recipe freezes beautifully. Portion it into freezer-safe containers, leaving some room for expansion, and freeze for up to three months. This makes it perfect for meal prep or quick dinners on busy nights.
Reheating
Reheat your chili gently on the stovetop over medium-low heat, stirring regularly to prevent sticking and ensure even warming. Microwave reheating works well too—just cover and heat in intervals, stirring between, until piping hot.
FAQs
Can I make this chili without bacon?
Absolutely! While bacon adds wonderful smokiness and texture, you can skip it or substitute with smoked paprika or a touch of liquid smoke to preserve some of that rich flavor without the meat.
Is it possible to make this recipe vegetarian?
Yes, by swapping the ground beef, Italian sausage, and bacon for plant-based alternatives or extra beans and vegetables, you can still enjoy hearty, flavorful chili. Consider adding mushrooms for umami depth.
How spicy is this Crockpot Chili Recipe (Cook-off Winner!) Recipe?
It’s moderately spicy, but you can adjust the heat by controlling the amount of jalapeño and cayenne pepper. Leaving out the optional ingredients results in a milder chili suitable for all tastes.
Can I use canned beans other than pinto chili beans?
Certainly! Kidney beans or black beans can be substituted to change the flavor and texture profile, but the classic pinto chili beans in sauce add a unique authentic touch to this particular cook-off winner.
Do I need to brown the meat before adding it to the slow cooker?
Yes, browning the meat builds flavor by caramelizing the surface and improves texture by reducing excess moisture. This step contributes to the rich, satisfying taste that sets this recipe apart.
Final Thoughts
I can’t recommend enough giving this Crockpot Chili Recipe (Cook-off Winner!) Recipe a try. It’s a labor of love that yields incredible rewards in every spoonful. Whether feeding a crowd or indulging in leftovers, this chili embodies cozy, comforting food at its finest. So gather your ingredients, embrace the slow cooker magic, and prepare to share a dish that’s earned its place as a true winner in anyone’s recipe collection.
Print
Crockpot Chili Recipe (Cook-off Winner!) Recipe
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 30 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Chili recipe is a hearty, flavorful, and easy-to-make meal that won a cook-off! It features a delicious blend of ground beef, Italian sausage, bacon, beans, and a variety of spices slow-cooked to perfection. Perfect for gatherings or a cozy family dinner, this chili offers rich depth of flavor with tender vegetables and a spicy kick balanced by savory seasonings.
Ingredients
Meats
- 5 slices bacon, chopped
- 2 pounds ground beef (80/20)
- 1 pound Italian sausage (mild or hot)
Vegetables
- 1 red bell pepper, finely diced
- 1 green bell pepper, finely diced
- 1/2 cup finely diced celery (about 2 stalks)
- 1 cup finely diced yellow onion (1 small onion)
- 1 small jalapeño, finely diced (optional)
- 1 tablespoon minced garlic
Canned Goods
- 6 ounces tomato paste
- 48 ounces chili beans (pinto beans in chili sauce, 3 x 16-ounce cans)
- 56 ounces petite diced tomatoes (2 x 28-ounce cans)
Spices and Seasonings
- 4 tablespoons chili powder
- 1 tablespoon dried oregano
- 2 teaspoons cumin
- 1 teaspoon dried basil
- 1 teaspoon seasoned salt
- 3/4 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional)
- 1 teaspoon paprika
- 1 tablespoon granulated sugar
- 3 beef bouillon cubes, crumbled
Other
- 1 tablespoon Worcestershire sauce
- Toppings as desired (fresh cilantro, sour cream, Cheddar cheese recommended)
Instructions
- Cook Bacon: In a skillet over medium heat, cook the chopped bacon until crisp. Remove the bacon and place it on a paper-towel-lined plate to drain excess grease. Set aside for later use in the chili.
- Sauté Vegetables: Leave the bacon grease in the skillet. Add the finely diced red and green bell peppers, celery, yellow onion, jalapeño (if using), and minced garlic. Sauté over medium heat, stirring occasionally, until the vegetables are tender, about 5 to 8 minutes. Add the chili powder, oregano, cumin, dried basil, seasoned salt, black pepper, cayenne pepper (if using), paprika, and tomato paste. Cook for another 1 to 3 minutes until fragrant, stirring to combine. Transfer this vegetable and spice mixture to the slow cooker.
- Add Beans and Tomatoes: To the slow cooker, add the chili beans (including their liquid), petite diced tomatoes (including their liquid), granulated sugar, Worcestershire sauce, and crumbled beef bouillon cubes. Stir well to combine with the sautéed vegetable mixture.
- Cook and Brown Meats: Using the same skillet, increase heat to high. Cook and crumble the ground beef and Italian sausage in batches, making sure not to overcrowd the pan so the meat browns nicely and does not steam. Continue cooking until meat is deeply browned. Drain excess fat, then transfer the cooked meats to the slow cooker. Add the cooked bacon as well. Stir all ingredients together thoroughly.
- Slow Cook Chili: Cover the slow cooker and cook the chili on low heat for 6 to 8 hours, allowing flavors to meld and the chili to thicken.
- Final Seasoning and Serve: Before serving, taste the chili and adjust seasonings with additional salt, pepper, or chili powder if desired. Serve hot topped with fresh cilantro, sour cream, and shredded Cheddar cheese or your favorite chili toppings.
Notes
- Adjust the jalapeño and cayenne pepper amounts to control the heat level of the chili according to your preference.
- For a thicker chili, cook uncovered during the last 30 minutes or remove the lid slightly ajar.
- Great toppings include diced onions, sliced jalapeños, avocado slices, or crushed tortilla chips for added texture.
- This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
