This Crockpot Chili recipe is hearty, packed with flavor and can’t-stop-eating delicious. This recipe makes fantastic leftovers (it’s even better the next day) and is fabulous for make ahead meals and crowds!
Watch: How to make this Chili Crockpot Recipe
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This classic chili is to live for. It’s like a big, comforting, satisfying hug in soup form that will warm you from the inside out. It’s for all those busy days, chili days (pun intended), need-to-open-the-door-to-dinner days and want-to-please-everyone days. Because this Crockpot Chili is one recipe everyone can always agree upon; and crave; and request seconds.
Why you will love Crock Pot Chili
- Crockpot cooking: I love that this is Crockpot Chili is cooked in the slow cooker – no babysitting the stove – but the real win is the chili itself; the best chili is always made in the crockpot. The slow cooking enhances the flavors of the chili and allows them to build and meld together to a seamless explosion of YUM. The slow cooking creates buttery tender meat, soft beans (not mushy) and delicate veggies.
- Homemade chili seasonings: The YUM also factor comes from a homemade medley of chili seasonings. Instead of using any seasoning packets, our Crockpot Chili recipe is seasoned precisely with chili powder, ground cumin, dried oregano, smoked paprika, ground coriander, salt, pepper, beef bouillon with plenty of aromatic fresh onions and garlic. It is a symphony of epic proportions – and you will want epic portions.
- Even better leftovers: You will also love that this Crockpot Chili is not only so easy to make, but makes AMAZING leftovers! In fact, I encourage you to try and make it a day ahead of time because it tastes even the better the next day. This chili makes a large batch so it can be served throughout the week in multiple ways (see below) and used for several meals -winning.
- Versatile: In addition to chili in a bowl, this Crockpot Chili can be served on pasta (ramen or mac & cheese), on baked potatoes, rice, chili dogs, Navajo tacos, etc.
- Freezer friendly: Whatever chili you don’t consume, you can freeze for later, or make it intentionally to freeze because it freezes exceptionally well.
- Crowd pleaser: This easy Crockpot Chili makes enough to satisfy a crowd so it’s perfect for entertaining – and perfect for YOU for entertaining because it can be made ahead of time, is mostly hand’s off, and everyone can serve themselves along with a chili bar of all their favorite toppings.
Crockpot Chili Recipe Ingredients
Please don’t be scared when you see the somewhat lengthy ingredient list for this Slow Cooker Chili because most of them are just cans or seasonings that simply get dumped into the crockpot. You will need:
- Lean Ground beef: I recommend using 85-90% lean Angus beef for the best flavor. Angus meat is known for being more tender, marbled, and flavorful than regular beef.
- Hot Italian Sausage: this sausage will not make your Crockpot Chili recipe spicy due to the volume of other ingredients – just intensely flavorful. You can purchase Italian sausage in links or in bulk – both will work great. You can purchase Italian sausage fresh and use it within 3 days or purchase it and freeze for up to 30 days then defrost before using. I often keep both sausage and ground beef in my freezer so I can make this chili recipe any time.
- Vegetables: one chopped yellow onion, red bell pepper, green bell pepper and 6 garlic cloves add fabulous flavor. Please don’t substitute with powders. You may substitute the green bell pepper with celery.
- Mild diced green chilies: one (4 oz) can of diced green chilies adds a hint of tangy delight. Make sure you purchase MILD diced green chiles because the “hot” green chiles are HOT!
- Beef broth & beef bouillon: use reduced sodium beef broth so we can also use beef bouillon which is slightly salty and adds intense, concentrated flavor. The beef broth thins the Crockpot Chili out, so if you like super chunky chili, the you can leave it out. You can also add more after the chili is cooked to thin it out if you wish.
- Seasonings: our homemade chili seasoning is made with chili powder, ground cumin, dried oregano, smoked paprika, ground coriander, salt and pepper (and beef bouillon). It adds layers of complex flavors so please don’t skimp on any of them. You may also add cayenne pepper to taste if you use mild sausage or if you would like a spicier chili.
- Kidney beans: are the most satisfying beans in chili. I like to use three cans of kidney beans for their satisfyingly creamy, tender, and nutty flavor but you may also swap a can of kidney beans for pinto or black.
- Fire roasted diced tomatoes: are tomatoes that have been roasted which gives them a complex smokiness and removes the acidic bite. Fire roasted tomatoes are located next to the traditional diced tomatoes – just make sure you purchase the ones without any added seasonings.
- Crushed tomatoes: you will need one 28 oz can crushed tomatoes (often called crushed tomatoes in puree). Take care your crushed tomatoes don’t have any additional seasonings or added salt. The crushed tomatoes add texture and of course our full-bodied tomato flavor. I recommend the brands San Marzano, Cento and Muir Glen.
- Tomato sauce: one 15 oz. can creates a richer sauce than using just broth, and along with the crushed tomatoes, gives the chili its signature tomato base flavor.
- Soy sauce: two tablespoons of reduced sodium soy sauce grounds the chili with a depth of flavor.
Chili Crockpot Recipe Variations
I love how versatile chili recipes are! Here are just a few ways to customize this Crockpot Chili:
- Swap beans. Swap kidney beans for black beans to make black bean chili.
- Add veggies. Add sweet corn or whatever veggies your heart desires such as zucchini, poblanos, mushrooms, etc.
- Swap protein. Swap beef/sausage for ground turkey or chicken. You may want to add additional beef bouillon to taste (and then reduce salt). You can also swap the meat for sweet potatoes to make vegetarian chili.
- Add heat. Up the spice level by adding chipotle chili peppers, jalapenos or cayenne pepper to taste.
- Chile con Carne. Substitute the beef/sausage with chuck roast cut into 1-inch cubes. Pat beef dry and sear in 1 tablespoon hot oil. Add 1 tablespoon ancho chile powder and use a combination of pinto beans and kidney beans.
- Turkey Chili: Substitute the beef/sausage with ground turkey. Increase beef bouillon to 1 ½ tablespoons and salt to taste.
- Three Bean Chili: Prepare as directed except substitute the kidney beans with a combination of black, pinto and cannellini.
- Cincinnati Chili: Prepare as directed except omit the oregano, and add 1 teaspoon ground cinnamon, ¾ teaspoon all spice, ¼ teaspoon ground cloves and 1 tablespoon Worcestershire sauce. Serve over warm spaghetti.
- Sweet Potato-Bean: Replace meat with 3 cups diced peeled sweet potatoes. You may also use vegetable broth for beef broth.
- Mexican Chili: Prepare as directed except substitute the green bell pepper with one poblano pepper, substitute the tomato sauce with enchilada sauce and reduce chili powder to 1 tablespoon. Stir in ½ cup chopped cilantro and 1-2 tablespoons lime juice at the end of cooking. Add additional chili powder if needed.
How to make Crockpot Chili
This Crock Pot Chili is very simple to make in 4 easy steps. After sautéing the meat and veggies, the chili is finished in the slow cooker – no extra time or skills required than that!
Step 1: Brown Meat
Heat a large skillet over medium high heat. Add beef and sausage and cook until browned. Transfer to 6- or 7-quart slow cooker.
Step 2: Sauté Veggies
To the same skillet (don’t wipe out) add onions and bell peppers and cook until softened, about 5 minutes. Add garlic and sauté 30 seconds. Transfer to slow cooker. Add all remaining Chili Ingredients and give them a stir.
Step 3: Cook
Cook on LOW for 6-8 hours (recommended) or on HIGH for 3-4 hours. Taste and add salt/pepper/cayenne pepper to taste.
How long to cook Chili in Crock Pot
Like most soups, chili tastes better the longer it has time to cook low and slow, so I suggest cooking the chili on LOW instead of high. This gives the flavors time to build and meld. You can get away with cooking the crockpot chili on LOW for 4 hours, but 6-8 hours is really ideal, with 8 hours being optimal. After 8 hours you can turn your chili to the warm setting if you are not ready to serve yet.
Prepping Crock Pot Chili in advance
Although this Crockpot Chili is fairly quick to prep, it still requires some chopping and stove time which can be done 100% in advance:
- You may chop your veggies ahead of time and store them in an airtight container.
- You may also brown your beef ahead of time and store in an airtight container.
- You can combine the cooked veggies and browned meat with all the other chili ingredients in the crockpot insert, cover, and store in the refrigerator for up to two days before cooking. Add an additional 60 minutes to the cooking time. Now all you have to do is plug in your slow cooker and push and press a couple buttons!
BEST CROCKPOT CHILI RECIPE TIPS AND TRICKS
- Sear beef. For the best flavor, cook your beef in one batch and your Italian sausage in a second batch. This allows you larger surface are for the beef/sausage to brown.
- Use both beef AND sausage. Adds a depth of flavor and texture.
- Homemade chili seasonings. The ingredient list may look like a lot of seasonings, but they take just minutes to throw into the Crockpot Chili and are my perfected spice blend for this quantity of chili. You will never regret using homemade seasonings!
- Season to taste. I have included quantities for all of the seasonings except the salt – this will depend on how salty your beef broth and soy sauce are as well as personal preference. I would suggest starting with ¼ teaspoon salt, cook the chili then season to taste with additional salt as needed (I use ½ teaspoon total). Remember, you can add more salt, but you can’t take it away!
- Large crockpot. You will need at least a 6-quart slow cooker so your crockpot chili contents can fit comfortably.
- Half recipe. If you don’t have a large crockpot, you may half the recipe or cook in batches.
- Stovetop chili. Alternatively, you can simmer the chili, covered, on the stove for 60 minutes, stirring occasionally and replacing the lid. You will need to add additional beef broth as much more liquid is evaporated on the stove than the crockpot.
- Cook on low: Chili is meant to cook low and slow for maximum flavor, ultra tender beef and the best marriage of flavors. Plan on at least 6 hours.
- Thin chili. After you’ve given your Crockpot Chili a good stir at the end of cooking and still want it a little thinner, you can thin with additional beef broth, stirring in ¼ cup increments until it reaches desired consistency.
- Thick chili. If you like extra thick chili, you can start with just ½ cup beef broth or omit it altogether. If you would still like a thicker chili after cooking, then remove the lid of the slow cooker the last hour of cooking to allow some of the liquid to evaporate.
- No peeking. Don’t lift the lid of the slow cooker until you’re read to test the chili for doneness (or for the aforementioned last hour to thicken chili). Lifting the lid releases moisture and heat, and slows down cooking process. Plan on adding an additional 15 minutes to the cooking time every time you lift the lid.
- Spice up chili. Add jalapenos, hot sauce, cayenne pepper or chipotle peppers to spice it up. You may also want to use these as a garnish so everyone can customize their own chili.
- Refrigerate overnight: I always like to cook my chili the day before I serve it and then refrigerate it overnight. This doesn’t mean I don’t love a bowl (or two or three) the day I make it, but it is even more intoxicating if allowed to sit overnight. The Crockpot Chili becomes thicker and even more flavorful as the ingredients meld and build. This also makes for a stress-free meal any night of the week.
How to serve Crockpot Chili
I can down this Crockpot Chili recipe without any toppings and it is FAB, but it is even more delectable with toppings! A topping bar is also a great way for everyone to customize their chili. My personal favorite chili toppings are cheese, sour cream, Fritos and green onions, but I’ve given you a full rundown below:
- Cheese: Shredded Cheese is a best Crockpot Chili must! You can use grated sharp cheddar, Mexican cheese, Monterrey, or Pepper Jack. I personally prefer sharp cheddar with its contrasting bite.
- Sour Cream or Greek Yogurt: A healthy dollop of sour cream or Greek yogurt adds a depth of creaminess and rich tang. It also cuts through the robust seasonings.
- Fritos or Tortilla Chips: Chips add the perfect contrasting crunch and if you haven’t tried Fritos yet, they will change your chili eating life.
- Green Onions: Adding a tablespoon or so of chopped fresh green onions to your chili awakens the whole bowl with its fresh pop of flavor.
- Cilantro: Because cilantro makes everything better! It adds yet another layer of bright, fresh, Tex-Mex goodness.
- Diced Tomatoes: I love the contrast of fresh, juicy tomatoes in the warm, rich Crockpot Chili.
- Avocado or Guacamole: If you love avocados, chili is a beautiful canvas for their contrasting creaminess.
- Hot Sauce: Completely customize the heat of your chili with as much or as little hot sauce as you like.
What to serve with Crock Pot Chili
We LOVE our Crockpot Chili recipe with my favorite ever Moist Cornbread and a big green salad. Some people also love their chili over rice or pasta for some added texture. If you wanted a full spread, chili is also wonderful with:
- Potatoes: Baked Parmesan Fingerling Potato Fries or Twice Baked Potatoes
- Comforting Sides: Million Dollar Macaroni and Cheese,
- Breads: Soft and Fluffy Dinner Rolls, Garlic Parmesan Breadsticks, Cheesy Pull Apart Pesto Bread, Bacon Ranch Pull Apart Bread
- Salad: Wedge Salad with Blue Cheese Ranch, Cucumber Salad, Spinach Salad, Broccoli Strawberry Salad
- Veggies: Roasted Asparagus, Glazed Carrots, Roasted Cauliflower, Sautéed Lemon Garlic Brussels Sprouts, Roasted Broccoli, Roasted Honey Carrots
Other ways to serve this Crock Pot Chili Recipe
- Baked Potatoes: the most popular uses of chili has to be baked potatoes and chili dogs. Bake potatoes, slice them open and top with spoonfuls of chili, sharp cheddar cheese, sour cream, green onions and bacon.
- Chili Dogs: transform hot dogs into chili dogs by spooning on this crockpot chili recipe and topping with sharp cheddar cheese and optional jalapenos, red onions or green onions.
- Chili Mac and cheese: stir chili into your favorite mac and cheese recipe like this Salsa Verde Mac and Cheese or layer it in this Million Dollar Mac and Cheese.
- Ramen: this might sound unconventional, but my husband’s favorite use of leftover chili is to stir it into ramen. The textures are a match made in heaven.
- Rice or Mashed Potatoes: Top rice or mashed potatoes with Crockpot Chili. Top with desired toppings.
- Chili Nachos: Top your favorite cheesy chips with this Slow Cooker Chili recipe with all the toppings – sour cream, green onions, jalapenos, etc.
- Cornbread and Chili Gravy: Smother your favorite cornbread with chili and dig in!
Storing Crock Pot Chili
How long is Chili good in the refrigerator?
Homemade chili can be stored in an airtight container in the refrigerator for up to four days. If you don’t think you’re going to finish your chili in four days, then be sure to freeze the leftovers.
Freezing Crockpot Chili
Crockpot Chili freezes exceptionally well because it does not contain any dairy products, pasta or potatoes which sometimes can become a funny texture once frozen. This chili makes a large quantity so you may need to freeze some leftovers (although there are never any in our house).
To freeze chili before cooking:
- Brown meat and sauté veggies according to recipe directions in a large Dutch oven (as opposed to a skillet).
- Add all remaining chili recipe ingredients and give it a good stir to combine.
- Divide chili into freezer friendly plastic containers or freezer bags. Squeeze out any air.
- Label and date.
- Freeze for up to 3 months. Lay freezer bags flat to safe space.
- Let frozen chili thaw in the refrigerator overnight.
- Transfer contents to crockpot and cook on LOW for 7-9 hours.
to freeze leftover crockpot chili:
- Let chili cool completely. If you have a full recipe of Crockpot Chili, you will want to divide it into multiple containers so it can cool down more quickly, otherwise it will stay at the danger zone for too long.
- Divide chili into freezer friendly plastic containers or freezer bags. Squeeze out any air.
- Label and date.
- Freeze for up to 3 months. Lay freezer bags flat to safe space.
- Let frozen chili thaw in the refrigerator overnight.
- Transfer contents into a soup pot, microwave safe dish or crock pot to reheat. To reheat in the crockpot, cook on low for 1-2 hours depending on leftover volume.
Chili Recipe Crock Pot FAQs
CAN YOU PUT RAW GROUND BEEF IN A SLOW COOKER?
Although it might be tempting to add raw beef and/or sausage to your crockpot, this is a big no-no. I know cooking your ground beef on the stove before adding it to the slow cooker might diminish some of the “dump and run” allure of crockpot chili, but browning meat first is a MUST for two reasons:
- Safe meat temperature: Ground beef must reach a safe temperature of 140 F in less than two hours (preferably much less), in the slow cooker. If it takes longer than this, then it has lingered in the “danger zone” temperature for too long and grows unsafe bacteria. Cooking the beef quickly in the skillet ensures this bacterium doesn’t have time or the environment to grow.
- More complex flavor. Like all meats, cooking ground beef in the skillet firsts develops more complex flavors (known as the maillard reaction) which cannot be achieved any other way. It also prevents the meat from clumping up in the crockpot. In addition, we use the skillet grease from the ground beef and hot sausage to cook the onions, bell peppers, and garlic which means even more flavor.
Why does my crockpot chili taste bland?
If your crockpot chili tastes bland, it just needs salt or heat to enhance all of the flavors – it has plenty of seasonings already! Add salt ¼ teaspoon at time, tasting after each addition. Add heat with chipotle chili pepper, cayenne or hot sauce to taste.
How long is too long to cook chili in crockpot?
Cooking chili in a crockpot for longer than 8 hours on the low setting, can lead to overcooking, where the ingredients become too soft and the flavors might diminish. To avoid overcooking, it’s a good practice to check the chili’s consistency at the earlier end of the cooking window, turning the crockpot to warm when the taste and texture reach your liking. Remember, the meat is already cooked, the slow cooker is simply cooking the beans and allowing the flavors to meld.
Do you have to brown meat before crockpot chili?
Browning ground beef before adding it to chili in the crockpot is essential for several reasons:
- It enhances the flavor by caramelizing the meat and creating a deeper, richer taste.
- Browning also helps render and remove excess fat, preventing the chili from becoming overly greasy during the slow cooking process.
- It’s an important step to ensure the meat is fully cooked and doesn’t linger in the “danger zone.”
- It creates the best possible texture.
LOOKING FOR MORE SOUP RECIPES?
- Cheesy Taco Soup
- Thai Chicken Noodle Soup
- Lasagna Soup
- Mexican Chicken Corn Chowder (Lightened Up)
- Italian Vegetable Soup
- Broccoli Cheese Soup (Lightened Up
- Tomato Basil Soup
- Slow Cooker Beef Stew
- Creamy Chicken Gnocchi Soup
- New England Clam Chowder
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Crockpot Chili Recipe
This Crockpot Chili recipe is mega hearty, packed with flavor and can’t-stop-eating delicious. It’s made with a combination of lean ground beef, hot Italian sausage, kidney beans, bell peppers, tomatoes, onions, garlic and robust seasonings that slow cook all day as it fills your home with the tantalizing aroma of the BEST Crockpot Chili! Or more accurately, best chili – period. Top your easy Crockpot Chili with all your favorite toppings – cheese, sour cream, corn chips, green onions and just try and stop at one bowl. This Crockpot Chili recipe makes fantastic leftovers (it’s even better the next day) so it’s fabulous for make ahead meals and crowds and it also freezes beautifully for an instant dinner any night of the week.
Servings: 10 -12
Total Time: 6 hours 10 minutes
Prep Time: 10 minutes
Cook Time: 6 hours
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Ingredients
- 1 pound lean ground beef
- 1 pound Hot Italian sausage
- 1 onion chopped
- 1 large green bell pepper chopped
- 1 large red bell pepper chopped
- 6 garlic cloves minced
- 1 28 oz. can crushed tomatoes (no salt/seasonings added)
- 1 15 oz. can tomato sauce
- 2 14.5 oz. cans fire roasted diced tomatoes, with juices
- 3 15 oz. cans dark kidney beans rinsed and drained
- 1 4 oz. can mild diced green chiles
- 1 cup reduced sodium beef broth
- 2 tablespoons reduced sodium soy sauce
- 3 tablespoons chili powder
- 1 TBS EACH ground cumin, beef bouillon
- 2 teaspoons dried oregano
- 1 tsp EACH smoked paprika, ground coriander
- 1/2 teaspoon pepper
- salt to taste (I use ½ teaspoon – but start with less)
- 1 bay leaf
Toppings (your favs!)
- cheese
- green onions
- cilantro
- Avocados/guacamole
- crackers
- chips
- Sour cream/Greek yogurt
- amazing with my Sweet Cornbread!
Instructions
- Heat a large skillet over medium high heat. Add beef and sausage and cook until browned. Transfer to 6 or 7 quart slow cooker.
- To the same skillet (don’t wipe out) add onions and bell peppers and cook until softened, about 5 minutes. Add garlic and sauté 30 seconds. Transfer to slow cooker. Add all remaining Chili Ingredients to the slow cooker and give them a stir.
- Cook on LOW for 6-8 hours (recommended) or on HIGH for 3-4 hours. Taste and add salt/pepper/cayenne pepper to taste. Serve with desired toppings such as cheese, sour cream, green onions, corn/tortilla chips, etc.
Video
Notes
Don’t miss the “how to make” recipe video at the top of the post!
BEST CROCKPOT CHILI TIPS AND TRICKS
- Sear beef. For the best flavor, cook your beef in one batch and your Italian sausage in a second batch. This allows you larger surface are for the beef/sausage to brown.
- Use both beef AND sausage. Adds a depth of flavor and texture.
- Homemade chili seasonings. The ingredient list may look like a lot of seasonings, but they take just minutes to throw into the Crockpot Chili and are my perfected spice blend for this quantity of chili. You will never regret using homemade seasonings!
- Season to taste. I have included quantities for all of the seasonings except the salt – this will depend on how salty your beef broth and soy sauce are as well as personal preference. I would suggest starting with ¼ teaspoon salt, cook the chili then season to taste with additional salt as needed (I use ½ teaspoon total). Remember, you can add more salt, but you can’t take it away!
- Large crockpot. You will need at least a 6-quart slow cooker so your crockpot chili contents can fit comfortably.
- Half recipe. If you don’t have a large crockpot, you may half the recipe or cook in batches.
- Stovetop chili. Alternatively, you can simmer the chili, covered, on the stove for 60 minutes, stirring occasionally and replacing the lid. You will need to add additional beef broth as much more liquid is evaporated on the stove than the crockpot.
- Cook on low: Chili is meant to cook low and slow for maximum flavor, ultra tender beef and the best marriage of flavors. Plan on at least 6 hours.
- Thin chili. After you’ve given your Crockpot Chili a good stir at the end of cooking and still want it a little thinner, you can thin with additional beef broth, stirring in ¼ cup increments until it reaches desired consistency.
- Thick chili. If you like extra thick chili, you can start with just ½ cup beef broth or omit it altogether. If you would still like a thicker chili after cooking, then remove the lid of the slow cooker the last hour of cooking to allow some of the liquid to evaporate.
- No peeking. Don’t lift the lid of the slow cooker until you’re read to test the chili for doneness (or for the aforementioned last hour to thicken chili). Lifting the lid releases moisture and heat, and slows down cooking process. Plan on adding an additional 15 minutes to the cooking time every time you lift the lid.
- Spice up chili. Add jalapenos, hot sauce, cayenne pepper or chipotle peppers to spice it up. You may also want to use these as a garnish so everyone can customize their own chili.
- Refrigerate overnight: I always like to cook my chili the day before I serve it and then refrigerate it overnight. This doesn’t mean I don’t love a bowl (or two or three) the day I make it, but it is even more intoxicating if allowed to sit overnight. The Crockpot Chili becomes thicker and even more flavorful as the ingredients meld and build. This also makes for a stress-free meal any night of the week.
Prep ahead Crockpot Chili
Although this Crockpot Chili is fairly quick to prep, it still requires some chopping and stove time which can be done 100% in advance:- You may chop your veggies ahead of time and store them in an airtight container.
- You may also brown your beef ahead of time and store in an airtight container.
- You can combine the cooked veggies and browned meat with all the other chili ingredients in the crockpot insert, cover, and store in the refrigerator for up to two days before cooking. Add an additional 60 minutes to the cooking time. Now all you have to do is plug in your slow cooker and push and press a couple buttons!
How to use leftover chili
- Baked Potatoes: the most popular uses of chili has to be baked potatoes and chili dogs. Bake potatoes, slice them open and top with spoonfuls of chili, sharp cheddar cheese, sour cream, green onions and bacon.
- Chili Dogs: transform hot dogs into chili dogs by spooning on this crockpot chili recipe and topping with sharp cheddar cheese and optional jalapenos, red onions or green onions.
- Chili Mac and cheese: stir chili into your favorite mac and cheese recipe like this Salsa Verde Mac and Cheese or layer it in this Million Dollar Mac and Cheese.
- Ramen: this might sound unconventional, but my husband’s favorite use of leftover chili is to stir it into ramen. The textures are a match made in heaven.
- Rice or Mashed Potatoes: Top rice or mashed potatoes with Crockpot Chili. Top with desired toppings.
- Chili Nachos: Top your favorite cheesy chips with this Slow Cooker Chili recipe with all the toppings – sour cream, green onions, jalapenos, etc.
- Cornbread and Chili Gravy: Smother your favorite cornbread with chili and dig in!
HOW TO FREEZE CROCKPOT CHILI
Crockpot Chili freezes exceptionally well because it does not contain any dairy products, pasta or potatoes which sometimes can become a funny texture once frozen. This chili makes a large quantity so you may need to freeze some leftovers (although there are never any in our house).To freeze chili before cooking:
- Brown meat and sauté veggies according to recipe directions in a large Dutch oven (as opposed to a skillet).
- Add all remaining chili recipe ingredients and give it a good stir to combine.
- Divide chili into freezer friendly plastic containers or freezer bags. Squeeze out any air.
- Label and date.
- Freeze for up to 3 months. Lay freezer bags flat to safe space.
- Let frozen chili thaw in the refrigerator overnight.
- Transfer contents to crockpot and cook on LOW for 7-9 hours.
to freeze leftover crockpot chili:
- Let chili cool completely. If you have a full recipe of Crockpot Chili, you will want to divide it into multiple containers so it can cool down more quickly, otherwise it will stay at the danger zone for too long.
- Divide chili into freezer friendly plastic containers or freezer bags. Squeeze out any air.
- Label and date.
- Freeze for up to 3 months. Lay freezer bags flat to safe space.
- Let frozen chili thaw in the refrigerator overnight.
- Transfer contents into a soup pot, microwave safe dish or crock pot to reheat. To reheat in the crockpot, cook on low for 1-2 hours depending on leftover volume.
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Sharing crunchy says
Good job! I always like your recipes. Thanks for sharing your blog with us.
Jen says
You’re so welcome, thank you for your kind comment! I hope this crockpot chili becomes a new favorite!
Ann from AK says
This has to be one of THE BEST articles on crockpot chili I’ve ever seen. Usually, it’s the “Oh, no… Not another chili recipe in my email” scenario once again. This time, I decided to find out what was the ruckus about this particular chili. (Goodness knows I’ve had my share of chili including competitive best chili wins.) I was blown away! I like knowing where I can make changes and what changes I can make. Toppings! Sides! Make-aheads! What if I do or don’t like heat? Damn! Fabulous article!! Pat yourselves on the back for a great effort! Huzzah!
Jen says
Thank you so much for your super thoughtful comment Ann, you made my day! I’m honored you found the crockpot chili article helpful and informative! I hope it wins you another competition!
Naomi says
I have been wanting a good chili recipe! I do have one question though: since you use Italian sausage, can you taste the fennel/anise in the chili? I am not a fan of fennel/anise in my food (I guess I am weird!) and wonder if I should just substitute more ground beef instead.
Thanks, Jen. I do love your recipes and know that I can trust that they will always come out delicious!
Jen says
Hi Naomi, no you can’t taste the fennel-it just tastes flavorful but you are welcome to substitute ground beef and add a pinch of cayenne pepper – but I think you’ll like the Italian sausage. Thanks for making and trusting my recipes – I’m excited for you to try this chili recipe!
Colleen Gardner says
This looks great ! My family hates beans however. Should I add 1 lb of meat?
Jen says
HI Coleen, yes you can substitute the beans with an extra one pound of meat or a combination of meat and extra veggies. Enjoy!
Sahar says
The BEST chili I’ve ever had. Thanks a million Jen! You’re my kitchen superstar ;):)
Jen says
Yassssss! I’m thrilled you made it already and loved it! Thanks so much Sahar!
Laura says
THIS LOOKS SO GOOD! Have you tried it in an Instant Pot? Wondering if that would work and curious about settings? THANK YOU!!
Jen says
Hi Laura, I haven’t perfected it in the instant pot yet – sorry!
Susan says
Absolutely delicious!!! I was so excited when I saw that you had posted a chili recipe because I have been looking for a good one and now I think I found it. Thank you so much for taking the time to perfect this recipe and share it. It is definitely going in the rotation and will be used a whole lot this winter season. Thanks!
Jen says
Wahoo! Thanks for your awesome comment Susan! I’m thrilled this crockpot chili was a winner and will be on repeat!
Emily says
Do you mean bouillon granules? Would you use the same amount of the paste? Looks good, can’t wait to try it!
Jen says
Hi Emily, you can use either bouillon granules or better than bouillon -same amount. Enjoy!
Patty says
Your recipes are a consistent 5* for my husband and I, “another recipe from favorite blogger.” Wanted to say thank you! Now my question, can you sub chorizo for the italian sausage? And if so any other changes that should be made? I also wanted to incorporate bacon. Thanks!!
Jen says
Thank you Patty, I love your comments and I’m honored you are still loving my recipes! so THANK YOU! Yes, you can absolutely substitute chorizo for the Italian sausage. That being said, chorizo is extremely flavorful so you may wish to cut the seasonings in half and then add to taste. As far as bacon, I would cook it first until crisp, crumble or chop it into small pieces then stir half into the chili in the crockpot to cook and stir in the other half at the end of cooking. Also, use the leftover bacon grease to cook the chorizo, veggies, etc. I hope that helps!
Patty says
Thank you!!
Patty says
We hosted our 2nd annual chili cookoff this past weekend, and I won with your recipe! I took your considerations for using chorizo and bacon (just 5 crisp cooked slices) and actually used all of the spice mix (your spice blends are the best!). I ended up adding a little brown sugar earlier on in the cooking to offset heat, but I am not sure that was even necessary. Thank You! My sister asked afterwards where did you fine this recipe? I said my favorite food blogger!
Jen says
Wahoo, thanks so much Patty, that is AWESOME you won the chili cookoff with this crockpot chili recipe – and I love that you added chorizo and bacon – YUM! Thank you for making my recipes and for taking the time to comment! I’m honored to be your “favorite food blogger!” Happy Thanksgiving!
Rachel says
I made this over the weekend and loved it, especially after a night in the fridge to round out the flavors. Loved the combination of beef and Italian sausage for flavor and texture. I added a full 28 oz of tomato sauce (that’s what I had on hand) and added an extra of beans to make it a triple bean chili. Plus it makes so much so I have plenty leftover in my freezer, which I will thank myself for later. Next time I will leave out the added salt until I can taste it. Highly recommend!
Jen says
Hi Rachel, I’m so happy you loved the Crockpot Chili recipe and YAY for freezer leftovers! Thanks for taking the time to comment!
Sara says
Hi!
How spicy is this with the hot sausage?
I would like to be able to give it to my 2 year old.
Thanks!
Jen says
Hi Sara, it has a little kick which I don’t think would be too spicy for most people, but I’m not sure about a 2 year old. To be extra safe you could either use mild sausage or reduce the amount of chili powder.
Shelbie says
Ok so you recommend to make it the day before you to serve it but do I cook it the full 6 to 8 hours and then just put it in the fridge? And then the next day to reheat it can I just heat up the crock pot again, should I do it for more hours? Or just keep it warm?
Jen says
Yes Shelbie, cook it the complete 6 to 8 hours, refrigerate then just warm it up the next day. Enjoy!
Tammy says
Made this last night. It was delicious! My husband and company loved it! It’s an easy recipe to put together. I Can’t wait to make this for my kids when they come to visit over Thanksgiving. I love your website!
Jen says
Thank you Tammy, I’m so pleased this chili recipe was an easy winner! I hope your kids love it too! Thanks for making my recipes and taking the time to comment!
Jaina says
Awesome recipe! Thanks so much! I’ve been making Chili now for about 30 years, and have tried many recipes. This is the BEST BEST BEST out there! I think those Fire Roasted tomatoes are really Key!
I can’t wait to try more of your recipes. You are one talented lady 🙂
Jen says
Thank you so much Jaina for taking the time to comment and make my day! I’m honored this is the best Chili recipe you’ve tried! I hope you have fun exploring my site!
Gregory says
This chili recipe makes the best chili on the planet! I added a teaspoon of liquid smoke to the mix to give it a deeper flavor. Thank you Jen for this delicious recipe. Carlsbad Cravings is now my go to site for making interesting and delicious foods!
Jen says
Thank you Gregory for your awesome comment and making my day! I’m thrilled you loved this crockpot chili recipe and that you’re loving my site!
Trisa says
My husband won a chili cook off with this recipe as a foundation!! We added more diced tomato, spices, and molasses! Thank you!
Jen says
That is awesome Trisa, thanks so much for letting me know! Your additions sound superb!
Amy says
I strongly recommend using ground turkey instead of beef or pork. The texture is much better. Also, I add 2 tablespoons of dark brown sugar and 1/2 tablespoon of baking chocolate and omit the soy sauce. It gives you the smoky taste (similar to mole you want. With the added brown sugar and baking chocolate the green pepper is essential.
Jen says
Thanks for the tips Amy!
Carol says
Been cooking for over 50 years. Over the years, I have swapped out the recipes as I was introduced to new and better ones, so I am pretty proud of my collection. Your crockpot chili beat mine hands down and is the new shining star in my arsenal! I was blown away by the flavor. Thank you for upping my chili game! Old dogs CAN learn new tricks with your help. I make a number of your recipes and enjoy them and your thoroughness. I am glad you helped solve my dilemma of how much Better Than Bouillon to use but think since there is several forms available, it should be noted which kind in the ingredients list. Thanks so much and hope you will stay with us for many years.
Jen says
Thank you so much for your awesome comment Carol! I am honored this Crockpot Chili recipe just earned your new coveted “chili” spot!
Laura Pendergrass says
Our new favorite chilli but I drain my meat and make in instant pot! I am able to sauté meat and veggies in my IP! Cook on high pressure on my chilli setting and it cooks for 30 min and natural release for 15! So good!
Jen says
I’m so happy this is your new favorite chili recipe! Thanks so much for the Instant Pot directions!
Lisa says
I made this chili exactly per the recipe and it was sooooo delicious! Can’t wait to have leftovers tonight! Love all your recipes!
Jen says
Yesss! Thank you so much Lisa!
Amanda says
This was the best chili recipe I’ve ever made! Definitely a family favorite, I didn’t have a second can of fire roasted tomatoes so i used a can of rotel I had on hand, but followed everything else, turned out fantastic. I come to your blog every week to find new recipes to try and they are always sooo good!! Thanks for sharing!
Jen says
Yess! Thank you for the ultimate compliment Amanda, I’m honored it was the best chili you’ve ever made! Thank you also for your kind words, I love hearing you’re enjoying my recipes!
Kellie S. says
This has been my favorite Chili recipe that I have ever tried !!! I also have to say that I use your flour tortilla recipe too it never fails me thanks!!
Jen says
I am so happy to hear this is your new favorite chili recipe, thanks so much Kellie!
Kathy Ford says
This has became my family’s favorite chili. Although is there a nutritional chart for this recipe. I have to count my calories and all that stuff and don’t know what it is.
Jen says
Thanks Kathy, I’m so pleased it’s a favorite! You can calculate nutritional info at https://www.myfitnesspal.com/recipe/calculator
Clare N. says
I absolutely love this chili! But I do tweak a few things just because my father in law and I love a spicy chili haha. I use poblano peppers instead of green and I throw in 1-2 jalapeños chopped up as well! I also use 2 cans of kidney beans because my husband doesn’t like them that much. I have it in the crockpot cooking now and I think today I threw in a bit of hot paprika on. Smells so spicy and good so far!
Jen says
Thank you for taking the time to comment Clare! I love that you like things spicy! Your additions sound fabulous – I’m sure my husband would adore your spiced up version!
Cameron says
I tell you what…every single recipe I’ve tried here is amazing. I made this tonight with the cornbread and *chefs kiss*. So good. Never thought to use sausage! Will be making this time and time again. Thank you for all the wonderful recipes!
Jen says
Thanks so much for making my day Cameron! I’m honored you’ve loved all my recipes so far including this chili!
Jen Sammeroff says
I can’t wait to make this! Whenever I’m looking for a new recipe to try, you are my first stop! Your food is consistently delicious and always crowd pleasers!
Jen says
Thanks for making my day and my recipes Jen! I hope this chili is another hit!
Janie says
My sister and I cook all your recipes, but this one is for sure in my top 5.
Jen says
I love hearing that Janie, thank you so much!
Eksa says
I am making a day ahead. Do I cook the meat first. Then chop the veggies but not cook them before I put in the fridge for the next day?
Jen says
I would sauté the veggies, combine everything, so all you have to do is cook the next day.
Cathy Lynn says
One of reviews mentioned your insights using “Better than Bouillon”. Please advise as I can’t find your insights. You got me hooked on Knorr tomato bouillon. Any thoughts on adding this to chili? Need to remove another spice?
Your Recipes are The Best!
Jen says
Hi Cathy, I think tomato bouillon would be delicious! I would swap it evenly with the 1 TBS beef bouillon. If you use Better Than Bouillon, then use 1 TBS in place of the beef bouillon. Enjoy!
MKSChi says
Could I use two pounds of stew meat/chuck roast instead of the ground meats?
Jen says
Yes! I would cut into smaller pieces, sear, then cook until fall apart tender.
Diane Haines says
Did you possibly use Mexican oregano? I bought some recently, but have never tasted Mexican oregano. I have heard it has a very different taste than regular oregano. Which one would you recommend to use in this chili recipe? I’d love to try this recipe. I, also bought a variety of Chili powders from Amazon; Ancho, Guajillo, Chipotle, and Chili Arbol, but haven’t tasted them yet. Should I try one of these chili powders, and if so, which one would work best for chili? Thank you so much.
Jen says
Hi Diane, I didn’t but Mexican oregano would be tasty in this chili and all my Mexican dishes! Chili powder is a blend of chilies as well as many other spices so I’m not sure how the ones you purchased compare. If you were to try one, I would go with ancho chili and you can add a little chipotle to taste. Enjoy!
B says
DELICIOUS! Super easy to put together & the crockpot does all the work so I can go about my day and come home to a tasty dinner. My favorite kind of recipe!!
Jen says
Win, win, win! I’m so pleased you loved it!
Chris says
Like every other recipe of yours that I’ve made, this chili is very good. It is, however, a bit more tomato forward than I’m used to. Would you suggest reducing the amount of the crushed tomatoes or tomato sauce? Use more beef broth and let it cook down? Add sugar or cinnamon? I’d love your advice!
Jen says
Hi Chris, I would swap the can of tomato sauce for beef broth. Hope this helps!
Susan says
Can I sun with ground turkey?
Jen says
Absolutely!
Jill S. says
This chili could not have been better!! We absolutely loved it!
Jen says
Thank you! I’m so glad that it was a hit!
Brenda Graham says
I won first place in a work place chili cook off today! I have you all the credit and shared your website with everyone. It is such a great chili recipe, and I followed your recipe exactly as you have it.
Jen says
YAY! I’m so glad you and this recipe made a winning combo!
Diane Horvat says
This chili is so delicious!! Your recipes are always amazing and I am very impressed with how fantastic they ALL are !!!!! I’ve ordered your cookbook (3 copies in total as I will give 2 away as gifts) and cannot wait for them to arrive!
Jen says
Wow Diane, thank you for your amazing feedback and support! It makes all the effort so worth it! I’m so happy that you loved this chili recipe as well!
Bobbie Lewis says
This is THE BEST chili recipe. I have been making it for a couple of years now ( have a batch in the crockpot as I am typing). It gets the best compliments whenever I serve it. I do not change one thing— and it’s perfect every time.
Jen says
Hi Bobbie! I am so happy that you love it enough to keep coming making it! Thank you for your wonderful review!