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
Scale
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.
