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slow cooker chili served in a bowl and topped with cheese, sour cream and Fritos
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Slow Cooker Chili

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!
Prep Time10 minutes
Cook Time8 hours

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.