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Slow Cooker Chili

Slow cooker chili

An easy slow cooker chili recipe that develops incredible flavor as it’s slow cooked in the crock pot all day long! Topped with sour cream, cheese and Fritos, this is a recipe everybody is going to love!

Chili is so much like pizza in that it changes depending on the region that you’re in. If you’re in Cincinnati the chili has some sweetness to it and is often served over spaghetti. If you’re in Texas, you’ll find that the chili has no beans. And then of course you have your bean and meat chili, vegetarian chili, white bean chili, and the list goes on and on. The chili recipe I’m sharing with you today is slow cooked all day long so that it’s bursting with flavor!

My Mom’s chili consisted of kidney beans and hamburger, and as a kid, I hated it! I’m sure it was delicious, but I was a little finicky and didn’t grow to like the stuff until probably my teen years. Now I love chili but, as luck would have it, I am married to someone who isn’t a huge fan of soups or chills in general, so I tend not to make them that often. Despite this, I try to make a pot of chili at least once a year to get my fix!

Slow cooker chili 5

Each time I make chili, I find myself tweaking the recipe and experimenting with different flavors. This year’s version turned out even better than I expected it to! It has just enough heat without being overbearing, and it’s got several ingredients that give it some good deep flavor (think bacon and roasted red peppers).

Slow cooker chili 4

My favorite way to serve this hearty chili is “loaded” with crunchy Fritos, diced onion, shredded cheddar, and a dollop (or two) of sour cream. And you must, I mean must, cook this Chili in the crockpot on low for at least 8 hours. I know, it’s a long time, but the longer this simmers, the better it’s going to be! This chili is just perfect for a cold day, or for the big game!

Slow cooker chili fb

Now go get yourself a big bowl and spoon and dig in!

Slow Cooker Chili

Slow cooker chili

Prep Time: 10mn
Cook Time: 8hr
Total Time: 8hr 10mn


  • Drizzle of extra virgin olive oil
  • 1 pound ground beef
  • 12-16oz Italian Sausage (mild or hot – I used mild)
  • 3 cans mild chili beans (use hot if you want it spicier)
  • 1- 28oz can Ro*tel (this is simply diced tomatoes with green chills – you can always sub with 24oz diced tomatoes and 1-2 small cans diced green chills)
  • 1 6oz can tomato paste
  • 2 stalks celery, chopped
  • 3 garlic cloves finely diced
  • 1 yellow onion chopped
  • 1 red or green bell pepper seeded and chopped
  • 6 ounces roasted red peppers chopped
  • 8 strips of bacon cooked and chopped
  • 1 cup beef stock or broth
  • 1/4 cup chili powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons coarse ground black pepper
  • 1 teaspoon paprika
  • 2 teaspoons sugar
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon dried basil
  • 1 teaspoon cayenne pepper
  • 3 teaspoons hot pepper sauce of your choice
  • 2 tablespoons Worcestershire sauce


  • Fritos
  • Sour Cream
  • Shredded Cheddar Cheese
  • Diced onion


  1. In a large skillet, drizzle a few teaspoons of extra virgin olive oil and sauté the chopped yellow onion. When the onion becomes translucent, add in the Italian sausage and ground beef and cook. Drain off excess fat.
  2. In the pot of your slow cooker, place meat/onion mixture on the bottom. Add in Ro*Tel, beans, Tomato Paste, Celery, Garlic, Bell Pepper, Roasted Red Pepper, and chopped bacon.
  3. Add in seasonings – chili powder, salt, black pepper, paprika sugar, oregano, cumin, basil, and cayenne pepper.
  4. To the pot add beef stock, hot pepper sauce, and Worcestershire.
  5. Use a large spoon to stir the ingredients so that the seasonings and veggies are incorporated throughout.
  6. Turn the slow cooker on low and let it cook for at least 8 hours. If you’re in a rush, you could cook this on the stove and would need to let everything simmer for at least two hours, but your results aren’t going to be quite as good as the slow cooker method.
  7. When ready to serve, top with your favorite garnishes including Fritos, sour cream, cheddar cheese, and diced onion.

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Comments (58)

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  1. We love trying new recipes for chili and this is a good one! Easy too! Very flavorful!

  2. This sounds fantastic ;-)

    I like mixing my beans so I’d use a combo of red pintos, black beans & either light red kidney or cannellini beans. For some odd reason I like putting sweet corn in it too. (I get corn on the cob during the summer, par boil it,Slice off kernels from a couple cobs and add to the mix. Leftovers work great in a taco salad!

  3. I love chili. There is nothing like a big bowl of chili, a cozy sweater, and sitting on the couch listening to the football game.

  4. I’m sorry I got a giggle this morning. This is like my spaghetti sauce. In Texas you never put celery, bell pepper or paprika. And no beans until its cooked and you add them if YOU want them. Sorry I like your recipe though sounds good. Ps they make fun of me because I like mine over a little rice. :D

    • I’m glad I could make you giggle. :) I think chili is definitely one of those foods that varies so much by region and even just from family to family.

    • How true. We have 3 different recipes floating around in my family, and then I decided to try my own, so now I have a 4th. And it’s one of those things you really cannot mess up. You just tweak each time until you get it perfect.

  5. This sounds amazing, as do all the recipes you post. Thank you.

  6. I must try this recipe because it sounds so hearty and delicious! I, too, am married to a man who turns his nose up and soups and chilis. However, I think he just might like yours!

  7. TY, I am currently putting this recipe together and am not sure if i’m to drain the beans or not?

  8. Margaret Grunseich

    I made this last week and was a little skeptical because of all the ingredients that I never put in chili before. It turned out really delicious! I think the only thing I left out was the hot sauce because I used the hot Ro-tel and it was HOT!!! But this is a keeper, thank you!!! I am going to make it again this weekend.

  9. This sounds awesome. I am making a version of GFree chili tonight..and now it will be with your recipe! Thanks for sharing!

    • Excellent, I hope you enjoy it! :)

    • ” “loaded” with crunchy Fritos, diced onion, shredded cheddar, and a dollop (or two) of sour cream” lol Thats the only way we have ever eaten it here! in Wisconsin! But Hubby is from TX , and he makes the best chili! Have to try this slow cooker recipe tho! Ty

  10. Is it really 1/4 cup of chili powder?? It sounds like a lot but I’ll give it a whirl if that’s correct. I LOVE chili and am always trying a new recipe.

    • Yes, 1/4 cup of chili powder. I hope you like it!

    • I picked this recipe for our Superbowl item this year and I think I agree with Pat Cody.
      I’d probably half the amount of chili powder. If you’ve got the sour cream that may level it out, but as a stand alone meal it tastes to me like a little much!
      We’re going to go with some greek yogurt as a leveler.

  11. What is the serving size?

  12. I can just image how wonderful my house would smell on a cold day with this chili cooking CenterCutCook!

  13. Marjory Lynn Dudek-Betchkal

    Chili would be perfect on a day like today. Close is loaded Nacho’s which is what lunch will be for us.

  14. im making chili tonight I already got the slow cooker and beans going..

  15. Boy does this look good, and it is definitely the right time of year for it.

  16. Made this today and it was so good.will be making this my #one chili recipe .
    thank you.

  17. Why is it that chili always tastes better on a really cold day? This one sounds wonderful!

  18. This recipe for chili sounds really good,& actually I’m really impressed with all the recipes I’ve seen on this site; however, I’ll bet none of you have heard of putting cabbage in your chili! I think it’s a German influence from my family from many, many years ago! No cheese, just good ol’ ground beef, onion, celery, tomato, tomato juice,kidney beans & spices. Not hot, but you can do what you want with chili powder, & ground red pepper!
    Thanks for the wonderful website, Ashley! So happy to have found it!

  19. I need to make some more chili. This looks great! (What is it about Fritos anyways? They make EVERYTHING better!)

  20. I made this tonight – it was wonderful! I didn’t have eight hours, so I cooked on high for two hours, then low for four hours. It was perfect. The ONLY problem I had is that my husband thought it was a tad bit too spicy – but he doesn’t like spicy food AT ALL. It wasn’t so hot that he couldn’t eat it, though, but the heat just caught up with him after awhile. I did cut down on the cayenne pepper and the hot sauce initially (for his benefit, not mine!), and I think, only because the husband is SO sensitive to spicy food, I’ll leave those two ingredients out completely next time. Otherwise – I made it as written and it was awesome! I personally LOVE spicy food, and I didn’t think it was too spicy at all (in fact, I added Tabasco and jalapenos to my bowl as I was eating it). I was also initially concerned by the 1/4 cup of chili powder, but I thought it was perfect. So for those who enjoy a chili with a bit of heat, but not too much, this recipe is fantastic! The flavor is so good – I normally have to salt my food, and I didn’t even add any salt at all to my serving!

    • Another way that you can cut back on spice is to use diced tomatoes instead of the Ro*Tel. Hope this helps!

      • Oh that’s a great idea – I will definitely try that next time, as I really want to make this my ‘go-to’ chili recipe. It really is one of the best I’ve ever tried (and definitely the best I’ve ever personally cooked!). And then I guess, much to my dismay, I’ll leave out the hot sauce and the cayenne (I can always add more in to my bowl after it’s made). My husband thought the flavor was great, he’s just so sensitive to ANY type of heat. Thanks for the suggestion – I’ll let you know how it turns out! :)

  21. doesn’t 3 teaspoons equal 1 tablespoon??????

  22. This is the best chili.. Make it all the time..:)

  23. So you buy the roasted peppers already cooked?

  24. We swapped out a can of chipotle peppers for the roasted peppers. Yum

  25. By Roasted Red Peppers you mean Red Bell Peppers correct? I’m from New Mexico and Red Peppers mean *spicy*. I was thinking of substitutING with Green Chile but I donly not think that is what you meant.

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