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Ultimate Crockpot Chili Recipe (Award-Winning, Easy 5-Min Prep)

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Thick hearty crockpot chili blending ground beef sausage tender beans bell peppers custom spice blend simmers 8 hours award-winning flavor easy 10min prep feeds 10-12 freezes beautifully customizable toppings family favorite reheats better day two perfect game days winter dinners

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 2 pounds ground beef (80/20 for flavor)
  • 1 pound Italian sausage, mild or hot
  • 2 tablespoons olive oil
  • 3 bell peppers (2 red, 1 green), diced small
  • 1 large yellow onion, diced
  • 3 celery ribs, diced
  • 1 jalapeño, seeded and minced
  • 6 cloves garlic, minced
  • 3 cans (15 oz each) chili beans (in mild chili sauce), undrained
  • 2 cans (14.5 oz each) petite diced tomatoes, undrained
  • 1 can (6 oz) tomato paste
  • 1 can (8 oz) tomato sauce
  • 2 cups beef broth
  • 4 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon smoked paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons beef bouillon
  • Salt and black pepper to taste
  • Optional heat boosters: 1/2 teaspoon cayenne or chipotle powder

Instructions

  • 1. Crisp the bacon in a large skillet over medium heat until golden, about 5 minutes. Remove bacon to paper towels, then crumble once cool. Keep 2 tablespoons bacon grease in the pan; pour off excess
  • 2. Add olive oil to the grease if needed. Sauté diced bell peppers, onion, celery, and jalapeño over medium-high heat for 5-7 minutes until softened and lightly charred for extra flavor
  • 3. Stir in minced garlic for 30 seconds until fragrant
  • 4. Crumble in ground beef and sausage. Brown thoroughly, breaking up chunks, for 8-10 minutes until no pink remains and edges caramelize. Drain excess fat if desired, but keep some for richness
  • 5. Transfer browned meat and veggies to a 6-7 quart crockpot
  • 6. Add undrained chili beans, petite diced tomatoes, tomato paste, tomato sauce, beef broth, Worcestershire, brown sugar, and beef bouillon
  • 7. Sprinkle in all spices: chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, plus cayenne if using. Crumble in cooked bacon
  • 8. Stir everything gently to combine without crushing beans
  • 9. Cover and cook on low for 6-8 hours or high for 3-4 hours. Stir once halfway through if possible
  • 10. Taste at the end; adjust salt, pepper, or sugar. For thicker chili, simmer uncovered on high 20-30 minutes
  • 11. Serve hot with your favorite toppings
  • 12. Enjoy immediately or cool for storage

Notes

Brown meat veggies first for best flavor. Low overnight intensifies taste. Fridge 5 days freeze 3 months. Vegetarian: plant-based crumbles extra beans. Milder: omit jalapeño half chili powder.

Nutrition

Find it online: https://yummyyrecipe.com/ultimate-crockpot-chili-recipe-award-winning-easy-5-min-prep/