Ultimate Chili Recipe Slow Cooker

Here's a delicious Crockpot Chili with dozens of 5-star reviews and winner of multiple chili cook-offs! This Crockpot Chili recipe is made with plenty of spice and packed with lots of flavor.

Crockpot Chili

First thing first: this chili is not your typical "dump it and forget about it" crockpot recipe (like most of the slow cooker recipes you see on my blog). This chili is made better by being slow-cooked.

While there is a good amount of prep time with this recipe, it's 100% worth it (and then some)! Not only are we making a massive batch of chili that you can use for several meals throughout the week (hello chili-loaded baked potatoes, chili dogs, chili mac, Navajo tacos, or taco salads), but it's also large enough to serve a crowd if you're taking it to a chili cook-off or potluck dinner.

So while this easy chili does take time, it is still extremely easy to make.

Slow cooking this chili allows all the different flavors to meld together, the meat to get ultra-tender, the beans to get delicate, and the veggies to get soft.

While we're talking exactly what you'll get with this recipe, I'll point out that this hearty chili is not the healthiest chili you can eat. If you're looking for a healthy crockpot chili, check out this recipe. (And that same recipe can be made into a vegetarian crockpot chili by leaving out the chicken.) If you're looking for a crockpot chicken chili, check out my famous White Chicken Chili Crockpot Recipe or this Creamy Chicken Enchilada Chili (both reader favorites!).

How to make chili in a Crock-pot®:

• Crock-Pot is the brand name of a slow cooker. I use the term generically to refer to any slow cooker appliance.
• Start by cooking the bacon in a very large pot. You'll use this same pot to cook the veggies and meat in.
• Add those veggies and meat into a large (must be 6-quart or larger) slow cooker.
• Add in everything else — the beans in chili sauce, tomatoes, tomato paste, and all the seasonings.
• Give it a good stir and 6-8 hours later, you're ready to devour this Crockpot Chili!

How do you make the best homemade chili? (My top tips)

Crockpot Chili FAQs:

• 5 slices hardwood smoked bacon chopped
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 1/2 cup (~2 stalks) celery, finely chopped
• 1 cup (~1 small) yellow onion finely chopped
• 1-2 small jalapeño peppers, optional* seeds removed and finely diced
• 30 ounces chili (pinto) beans in medium sauce
• 15 ounces chili (pinto or kidney) beans in mild sauce
• 56 ounces petite diced tomatoes, undrained
• 6 ounces tomato paste
• 2 pounds (32 ounces) ground beef chuck
• 1 pound (16 ounces) Italian sausage

Seasonings

• 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
• 1 teaspoon paprika
• 1 tablespoon white sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 3 regular-sized beef bouillon cubes
• Optional: fresh cilantro, sour cream, freshly grated sharp Cheddar cheese

• In a skillet over medium heat, cook the bacon until crisp. Remove to a paper towel-lined plate and dab off the excess grease. Set aside.

• Reserve the bacon grease in the skillet. Remove the stem and seeds from the peppers. Finely chop.

• Finely chop the celery. Remove the peel of the onion and finely chop. Chop the jalapeño pepper and remove the seeds if desired -- leave them in for extra heat.*

• Add the peppers, celery, onion, and jalapeño pepper to the skillet with the reserved bacon grease. Saute the veggies over medium heat until tender. Transfer to the slow cooker.

• Add in the three cans of chili beans (undrained and do not rinse), petite diced tomatoes, and tomato paste.

• In the same skillet used to cook the bacon and veggies, cook the ground chuck and Italian sausage over medium-high heat until no longer pink. Drain off all the fat and add to the slow cooker.

• Add all the seasonings to the crockpot. Crumble the bacon (or chop) into very small pieces and stir that in the crockpot. Or reserve the bacon in the fridge and add at the end. Stir everything together.

• Cover and cook on low for 6-8 hours. Taste and adjust seasonings (salt, pepper, chili powder, etc.) Enjoy with fresh cilantro, sour cream and Cheddar cheese.

I use a 6-quart slow cooker and this chili fills it to the top! It makes a lot, which we love to eat throughout a whole week, take to a chili cook-off, or freeze in batches. *The jalapeño pepper(s) adds a lot of heat. Omit or reduce as desired.

Calories: 620 kcal | Carbohydrates: 45 g | Protein: 33 g | Fat: 35 g | Saturated Fat: 13 g | Trans Fat: 1 g | Cholesterol: 99 mg | Sodium: 2264 mg | Potassium: 1791 mg | Fiber: 12 g | Sugar: 20 g | Vitamin A: 2165 IU | Vitamin C: 51 mg | Calcium: 165 mg | Iron: 9 mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

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Ultimate Chili Recipe Slow Cooker

Source: https://www.chelseasmessyapron.com/crockpot-chili/

Posted by: emerypurpoer2000.blogspot.com

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