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This hearty slow cooker chili is packed with ground beef, Italian sausage, beans, and smoky bacon, then simmered low and slow for the best flavor. Perfect for game day or a cozy dinner!
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!
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).
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!
Now go get yourself a big bowl and spoon and dig in!
Slow Cooker Chili
Ingredients
MEAT & BASE
- Drizzle of extra virgin olive oil
- 1 pound ground beef
- 12 –16 oz Italian sausage mild or hot
- 8 strips bacon cooked and chopped
VEGETABLES
- 1 yellow onion chopped
- 2 stalks celery chopped
- 3 garlic cloves finely diced
- 1 red or green bell pepper seeded and chopped
- 6 oz jar roasted red peppers chopped
CANNED GOODS
- 3 cans 15 oz each mild chili beans (use hot for spicier chili)
- 1 28 oz can Ro*Tel diced tomatoes with green chilies
- or substitute 24 oz diced tomatoes + 1–2 cans diced green chilies
- 1 6 oz can tomato paste
- 1 cup beef stock or broth
SEASONINGS
- ¼ cup chili powder
- 1 teaspoon salt
- 1 ½ 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
- 2 tablespoons Worcestershire sauce
FOR SERVING
- Fritos
- Sour cream
- Shredded cheddar cheese
- Diced onion
Instructions
- Cook the Meat: Heat a drizzle of olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until softened, about 3–4 minutes.
- Stir in the ground beef and Italian sausage, cooking until browned. Drain any excess fat.
- Assemble the Chili: Transfer the meat mixture to the bowl of your slow cooker.
- Add the chili beans, Ro*Tel, tomato paste, celery, garlic, bell pepper, roasted red peppers, and chopped bacon.
- Season: Sprinkle in chili powder, salt, black pepper, paprika, sugar, oregano, cumin, basil, and cayenne pepper.
- Pour in beef stock, hot pepper sauce, and Worcestershire sauce.
- Stir everything together until well combined.
- Slow Cook: Cover and cook on LOW for 8 hours (recommended for best flavor).
- If short on time, simmer on the stovetop for at least 2 hours, though the flavor won’t be quite as rich as the slow cooker version.
- Serve: Ladle chili into bowls and top with Fritos, sour cream, shredded cheddar, and diced onion.
