This crockpot chili recipe is a hearty slow-cooker dinner made with ground beef, Italian sausage, beans, tomatoes, and warm spices. Browning the meat first builds a savory base, while the slow cooker gives the chili time to become rich and cohesive. Set out toppings so everyone can finish a bowl exactly the way they like. It is generous enough for a family dinner and convenient enough to prepare ahead for a busy evening.
What is crockpot chili?
Crockpot chili is a bean-and-tomato stew finished slowly in a covered cooker. The low, steady heat gives the browned meat and vegetables time to share their flavor. Unlike a quick stovetop version, this method is forgiving: once the ingredients are combined, the cooker does most of the work. Keep the lid closed, check the texture near the end, and serve when the beans are tender and the sauce is thick.
Why this crockpot chili recipe works
The combination of beef and sausage gives the chili depth, while kidney beans and pinto beans make it substantial. Tomato paste, diced tomatoes, broth, Worcestershire sauce, and hot sauce create a rounded base. A long, gentle cook brings the spices together without complicated steps.
Ingredients
- 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 cloves garlic, minced
- 30 ounces kidney beans, rinsed and drained
- 15 ounces pinto beans, rinsed and drained
- 29 ounces diced tomatoes, with juices
- 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
- 1/4 teaspoon cayenne
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar, or granulated sugar
How to make crockpot chili
- Brown the ground beef and sausage in a large skillet over medium heat until mostly cooked through.
- Add the onion, bell pepper, and garlic; cook until the onion is translucent.
- Transfer the meat mixture to a 6-quart slow cooker.
- Add the beans, tomatoes, tomato paste, tomato sauce, Worcestershire sauce, beef broth, and hot sauce.
- Stir in the chili powder, cumin, paprika, cayenne, salt, pepper, and sugar.
- Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours, stirring occasionally.
- Serve with shredded cheese, sour cream, corn chips, or tortilla chips.
Serving ideas
Chili is especially useful because it welcomes a range of textures at the table. Offer crunchy corn chips, creamy sour cream, shredded cheese, chopped cilantro, sliced green onions, diced avocado, or pickled jalapeños. A topping bar lets children and adults adjust the heat and richness without changing the main pot. Serve smaller portions with cornbread for lunch, or make larger bowls the centerpiece of a relaxed dinner.
If you are planning ahead, brown the meat and chop the vegetables in the morning, then refrigerate them until you are ready to assemble the slow cooker. The measured spices can be combined in a small bowl so the final assembly takes only a few minutes. This simple preparation keeps the cooking process calm when guests or family members are hungry.
Serve the chili hot with shredded cheddar, sour cream, sliced green onions, corn chips, or tortilla chips. Warm cornbread or a simple green salad makes an easy side.
Tips for the best slow-cooker chili
Use a slow cooker large enough to hold the ingredients without filling it to the rim. The mixture should have room to bubble gently, and the lid should sit flat so steam and heat stay inside. Stir once or twice if convenient, but avoid lifting the lid repeatedly because each opening releases heat and extends the cooking time.
For a milder pot, reduce the cayenne and choose a mild sausage. For more smoky depth, keep the smoked paprika and add the optional heat only after tasting. Beans vary slightly in firmness, so rinsing them well and adding them with the tomatoes keeps their flavor clean. The finished chili should be thick enough to mound slightly on a spoon while remaining saucy around the beans.
Drain and rinse the beans well so the sauce stays balanced. Taste near the end and adjust the heat with hot sauce or cayenne. If the chili is thinner than you prefer, cook uncovered briefly after the slow-cooker stage.
Optional variation: use ground turkey in place of one meat, or add diced jalapeño with the bell pepper. Keep the primary recipe unchanged when you want its classic beef-and-sausage flavor.
Storage and reheating
Cool leftovers promptly and refrigerate them in a covered container. Reheat gently on the stovetop or in the microwave, stirring until hot throughout. Chili also freezes well in serving-size containers; thaw it in the refrigerator before reheating.
FAQ: crockpot chili recipe
A cozy make-ahead dinner
This recipe also makes a useful foundation for meal planning. Portion cooled chili into containers for weekday lunches, label the date, and keep toppings separate so they stay fresh. When reheating, add a spoonful of broth or water if the sauce has tightened. Warm it gradually and stir from the center outward so every portion heats evenly.
The flavor often becomes even more rounded after a night in the refrigerator. That makes this a good choice for a weekend cook who wants a ready dinner later in the week. Keep refrigerated leftovers covered, reheat only the amount you plan to eat, and return the rest promptly to the refrigerator. Frozen portions are handy for nights when a full meal needs to come together quickly.
With a short browning step and a slow, hands-off finish, this crockpot chili recipe is practical for busy evenings. Prepare the toppings while the chili cooks, then serve warm bowls straight from the slow cooker.
The Ultimate Crockpot Chili Recipe
Ingredients
Ingredients
- 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 cloves garlic minced
- 30 ounces kidney beans rinsed and drained
- 15 ounces pinto beans rinsed and drained
- 29 ounces diced tomatoes with juices
- 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
- 1/4 teaspoon cayenne
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar or granulated sugar
Instructions
Instructions
- Brown the ground beef and sausage in a large skillet over medium heat until mostly cooked through.
- Add the onion, bell pepper, and garlic; cook until the onion is translucent.
- Transfer the meat mixture to a 6-quart slow cooker.
- Add the beans, tomatoes, tomato paste, tomato sauce, Worcestershire sauce, beef broth, and hot sauce.
- Stir in the chili powder, cumin, paprika, cayenne, salt, pepper, and sugar.
- Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours, stirring occasionally.
- Serve with shredded cheese, sour cream, corn chips, or tortilla chips.
