If you are craving a hearty, comforting meal that warms you from the inside out, this Crockpot Chili Recipe is exactly what you need. Combining savory ground beef and Italian sausage with a colorful medley of beans, tomatoes, and spices, this chili simmers slowly in the crockpot to develop deep, complex flavors that only time can achieve. It’s perfect for a cozy family dinner, a casual gathering with friends, or even meal prepping for the week ahead. Trust me, this recipe will quickly become your go-to for an irresistible bowl of chili.

Ingredients You’ll Need

Gathering the ingredients for this Crockpot Chili Recipe is refreshingly simple, and each one plays a vital role in building layers of flavor, texture, and vibrant color. From the meaty richness to the fragrant spices and tender beans, every component is essential—and most of them might already be sitting in your pantry or fridge, waiting to be turned into this delicious meal.

1 pound lean ground beef: Provides a rich, hearty base with plenty of savory flavor.
1 pound Italian sausage: Adds a spicy, aromatic kick that complements the beef perfectly.
1 medium yellow onion (diced): Offers sweetness and depth when softened.
1 red bell pepper (seeded and chopped): Brings a subtle sweetness and delightful color contrast.
1 to 2 garlic cloves (minced): Enhances aroma and adds sharp, savory notes.
30 ounces kidney beans (rinsed well and drained): Gives creamy texture and protein.
15 ounces pinto beans (rinsed well and drained): Adds earthiness and hearty body.
29 ounces diced tomatoes (with juice): Contributes brightness and acidity that balance the richness.
3 ounces tomato paste: Intensifies tomato flavor and thickens the chili.
8 ounces tomato sauce: Helps create a smooth, cohesive base.
2 tablespoons Worcestershire sauce: Adds umami depth and savory complexity.
1 cup beef broth: Keeps the chili juicy and flavorful during cooking.
1 teaspoon hot sauce: Introduces gentle heat and a tangy punch.
2 tablespoons chili powder: The foundation of chili’s warm, smoky spice.
1 teaspoon ground cumin: Elevates aroma with its earthy, nutty notes.
1 teaspoon smoked paprika: Infuses subtle smokiness for extra depth.
¼ teaspoon cayenne: Adds a touch of heat without overpowering.
½ teaspoon salt: Balances and enhances all the flavors.
½ teaspoon ground black pepper: Provides gentle bite.
1 tablespoon brown sugar or granulated sugar: Complements acidity and deepens flavor complexity.

How to Make Crockpot Chili Recipe

Step 1: Brown the Meats

Start by browning the lean ground beef and Italian sausage in a large skillet over medium heat. Aim for a nice sear that locks in flavor, cooking the meat until it’s mostly done but still a little pink inside. This slightly undercooked state will finish cooking later in the crockpot, ensuring juicy, tender meat in every bite.

Step 2: Sauté Vegetables

Next, add the diced yellow onion, red bell pepper, and minced garlic to the skillet with the meat. Stir everything together and cook over medium heat until the onions become translucent and fragrant. This step softens the veggies and blends their sweetness with the savory meat base.

Step 3: Transfer to Crockpot

After sautéing, transfer the entire meat and vegetable mixture to your crockpot or slow cooker. Using a 6-quart crockpot ensures there’s plenty of room for all the ingredients to mingle as they cook down slowly.

Step 4: Add the Beans

Pour in the rinsed and drained kidney and pinto beans. These beans bring protein and a luscious, creamy texture, balancing the meatiness with their tender bite.

Step 5: Incorporate Tomatoes and Broth

Now, add the diced tomatoes (including the juice), tomato paste, and tomato sauce. Then pour in the Worcestershire sauce and beef broth to add savory umami and keep the chili delightfully moist as it simmers.

Step 6: Season It Perfectly

Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne, salt, black pepper, and brown sugar. Stir everything thoroughly to distribute the spices evenly, ensuring every spoonful bursts with balanced, warming flavors.

Step 7: Slow Cook to Perfection

Put the lid on the slow cooker and let the chili cook on low for 4 to 6 hours, or on high for 2 to 3 hours. Stir occasionally if you can—it helps to keep the mix combined and intensify the melded flavors. The slow cooking is what makes this Crockpot Chili Recipe truly spectacular, giving the spices time to deepen and the ingredients plenty of time to meld into a perfect, comforting stew.

How to Serve Crockpot Chili Recipe

Garnishes

Don’t hold back on the toppings! Add shredded cheese for creamy richness, a dollop of sour cream for tang, or sliced jalapeños for extra heat. Fresh cilantro, chopped green onions, or a squeeze of lime juice also add vibrant pops of freshness that brighten up every bite.

Side Dishes

This chili shines alongside simple sides like crispy corn chips, warm tortilla chips, or freshly baked cornbread. A green salad with a light vinaigrette offers a refreshing contrast, while warm flour tortillas can be used to scoop and savor every bit.

Creative Ways to Present

Want to impress guests? Serve your Crockpot Chili Recipe in mini bread bowls for a fun, edible presentation. Or, turn leftovers into loaded chili nachos or chili-topped baked potatoes. The possibilities are endless and sure to delight hungry friends and family.

Make Ahead and Storage

Storing Leftovers

After enjoying your chili, store leftovers in an airtight container in the refrigerator for up to 4 days. This helps the flavors continue developing, making each reheated serving even more delicious.

Freezing

If you want to prep meals for busy days, this Crockpot Chili Recipe freezes beautifully. Portion it into freezer-safe containers or bags, leaving some space for expansion. It will keep well for up to 3 months, perfect for quick meals that feel homemade.

Reheating

To reheat, thaw frozen chili overnight in the refrigerator if frozen, then warm gently on the stove over low heat, stirring occasionally. This keeps the texture tender and the flavors vibrant without drying it out. You can also microwave single servings, covered, stirring midway for even heating.

FAQs

Can I make this Crockpot Chili Recipe vegetarian?

Absolutely! Swap out the ground beef and Italian sausage for plant-based crumbles or add extra beans and vegetables like mushrooms and zucchini. Adjust the spices to your taste, and enjoy a meatless version that’s just as hearty and flavorful.

What type of sausage works best in this recipe?

Italian sausage adds a nice herby, slightly spicy note to the chili, but you can use spicy or mild Italian sausage according to your preference. If sausage isn’t your favorite, extra ground beef or turkey works well too.

How spicy is this Crockpot Chili Recipe?

This recipe has a moderate heat level, balanced with rich savory and sweet undertones. If you like it milder, reduce or omit the cayenne and hot sauce. For an extra kick, add more cayenne or fresh hot peppers.

Can I prepare the chili the night before?

Yes! You can do all the browning and sautéing in advance and refrigerate the mixture overnight. The next day, just dump everything into the crockpot with the beans, tomatoes, and spices, then cook as directed. The flavors will be even better.

Do I have to rinse canned beans?

Rinsing canned beans removes excess sodium and can improve the texture by washing away the canned flavor. It’s a small step that makes a noticeable difference in the final taste and mouthfeel of your chili.

Final Thoughts

This Crockpot Chili Recipe is one of those rare dishes that’s both incredibly easy to make and wildly satisfying. Its rich flavors and hearty textures will keep you coming back for more, whether you’re feeding a crowd or just treating yourself to a cozy night in. So don’t wait—fire up your crockpot and dive into a bowl of pure comfort today!