Introduction

This hearty Crockpot Chili is a comforting and flavorful dish perfect for chilly days or feeding a crowd. Made with a blend of ground beef, Italian sausage, beans, and a rich mix of spices, it simmers low and slow for six to eight hours, filling your home with an irresistible aroma.

A close-up view of a black slow cooker filled with thick chili, showing one layer of rich, chunky chili made of red kidney beans, browned ground meat, and diced tomatoes in a red sauce with visible bits of pepper. The chili has a glossy and stew-like texture, with steam rising from it, and a rustic wooden spoon is partially dipped into the chili from the right side, covered in the sauce. The entire pot is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 slices bacon, chopped
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, optional, finely diced
1 tablespoon minced garlic
6 ounces tomato paste
48 ounces chili beans (pinto beans in chili sauce, 3 cans of 16 ounces each)
56 ounces petite diced tomatoes (2 cans of 28 ounces each)
2 pounds ground beef (80/20)
1 pound Italian sausage (mild or hot)
4 tablespoons chili powder
1 tablespoon dried oregano
2 teaspoons cumin
1 teaspoon dried basil
1 teaspoon seasoned salt
3/4 teaspoon pepper
1 teaspoon cayenne pepper, optional
1 teaspoon paprika
1 tablespoon granulated sugar
1 tablespoon Worcestershire sauce
3 beef bouillon cubes
Toppings as desired (sour cream, cheddar cheese, cilantro, etc.)

Instructions

Step 1: In a skillet over medium heat, cook the chopped bacon until crisp. Remove bacon and place on a paper-towel-lined plate to drain. Leave the bacon grease in the skillet.
Step 2: Add the diced red and green bell peppers, celery, onion, jalapeño (if using), and garlic to the skillet. Sauté over medium heat, stirring occasionally, until tender, about 5–8 minutes.
Step 3: Stir in the chili powder, oregano, cumin, basil, seasoned salt, pepper, cayenne (if using), paprika, and tomato paste. Cook for 1–3 minutes until fragrant, then transfer this mixture to the slow cooker.
Step 4: Add the chili beans with liquid, diced tomatoes with liquid, granulated sugar, Worcestershire sauce, and crumbled beef bouillon cubes to the slow cooker.
Step 5: In the same skillet, cook and crumble the ground beef and Italian sausage over high heat in batches if needed, ensuring the meat browns deeply instead of steaming. Drain excess fat.
Step 6: Add the browned meat and reserved bacon to the slow cooker. Stir everything thoroughly to combine.
Step 7: Cover and cook on low for 6 to 8 hours to allow flavors to meld.
Step 8: Taste and adjust seasonings such as salt, pepper, and chili powder as desired. Serve hot with your choice of toppings like sour cream, sharp cheddar cheese, fresh cilantro, or diced avocado.

Tips & Variations

This recipe fills a 6-quart slow cooker completely and makes a large batch ideal for meal prep or entertaining.
Omit or reduce the jalapeño and cayenne pepper for a milder chili.
Try topping your chili with diced avocado, lime wedges, jalapeños, or corn chips for extra flavor and texture.
Use smoked paprika instead of regular paprika for a subtle smoky depth.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Reheat gently on the stovetop or in the microwave until warmed through.

How to Serve

A white bowl filled with thick, dark reddish-brown chili, showing visible chunks of ground meat, beans, and small pieces of tomatoes and vegetables in a rich sauce. A black spoon rests inside the bowl on the right side. Surrounding the bowl are scattered bright orange crispy strips and fresh green leafy herbs at the top, all placed on a white marbled surface with a blue striped cloth partially visible on the lower right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without the bacon?

Yes, the bacon adds smoky flavor, but you can omit it if you prefer or want a leaner chili. Consider adding a bit of smoked paprika or liquid smoke to compensate.

Do I have to use ground beef and Italian sausage together?

You can use just one type of meat if you prefer, but the combination of ground beef and Italian sausage provides extra flavor and texture. Using both is recommended for the best taste.