This is a hearty, comforting chili recipe made in a slow cooker (crockpot). I brown meat with vegetables, then let everything simmer with beans, tomatoes, and spices until thick and flavorful. It’s ideal for feeding a crowd or having leftovers. The Ultimate Crockpot Chili

Why I’ll Love This Recipe

I love this chili because it’s set‑and‑forget friendly, yet the flavors deepen over time. The mix of meats, beans, and spices yields rich complexity. It’s versatile: I can top it with cheese, avocado, chips, sour cream—or serve it over potatoes or in bread bowls. Leftovers reheat beautifully, and it’s warming and satisfying on cool days.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound lean ground beef
1 pound Italian sausage (or spicy Italian sausage, or additional ground beef)
1 medium yellow onion, diced
1 red bell pepper, seeded and chopped
1 to 2 garlic cloves, minced
30 ounces kidney beans, rinsed and drained (typically two 15‑oz cans)
15 ounces pinto beans, rinsed and drained (one 15‑oz can)
29 ounces diced tomatoes (including their juice)
3 ounces tomato paste
8 ounces tomato sauce
2 tablespoons Worcestershire sauce
1 cup beef broth
1 teaspoon hot sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon brown sugar (or granulated sugar)

directions

In a large skillet over medium heat, I brown the ground beef and the Italian sausage until mostly cooked through (a little pink is fine).
I add the diced onion, chopped red bell pepper, and minced garlic to the skillet and cook until the onion becomes translucent and fragrant.
I transfer that meat and vegetable mixture into a 6‑quart crockpot or slow cooker.
Into the crockpot I add the kidney beans and pinto beans.
Then I pour in the diced tomatoes (with juice), tomato paste, tomato sauce, Worcestershire sauce, beef broth, and hot sauce.
I sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, black pepper, and brown sugar. Then I stir everything to combine well.
I place the lid on the slow cooker and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, stirring occasionally.
When done, I ladle the chili into bowls and serve with desired toppings (cheese, sour cream, tortilla chips, avocado, green onions, etc.).

Servings and timing

Servings: about 10
Prep time: 15 minutes
Cook time: 2 to 3 hours on high, or 4 to 6 hours on low
Total time: approximately 2 hours 15 minutes

Variations

Use all beef (skip the sausage) or use turkey or chicken sausage if you prefer lighter meat.
Swap or mix different beans (black beans, white beans) depending on what I have.
Adjust the heat: reduce or omit cayenne and hot sauce for milder chili, or add extra if I like spicier.
Add vegetables like corn, zucchini, or chopped carrots for extra texture and nutrition.
Stir in a little cocoa powder or dark chocolate at the end for a deeper flavor twist.

storage/reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Let chili cool fully, then freeze in freezer‑safe containers up to 3 months.
When ready to eat, thaw overnight in the refrigerator.
Reheat on the stove over medium-low heat or in the microwave until warmed through, stirring occasionally.

FAQs

What’s the best way to reheat chili?

I reheat it gently on the stovetop over medium-low heat, stirring now and then. In a pinch I use the microwave, stirring halfway through to promote even heating.

Can I freeze this chili?

Yes, absolutely. After it cools, I freeze it in sealed containers or freezer bags for up to 3 months. When I’m ready, I thaw overnight in the fridge.

Can I skip the sausage or substitute a different meat?

Yes. I sometimes omit the sausage and use all ground beef, or use ground turkey or chicken sausage. The flavor shifts slightly, but it still works well.

How can I adjust the spiciness?

To reduce heat, I cut back on the cayenne and hot sauce. For more heat, I increase them or add chopped jalapeños or chipotle peppers.

What toppings go well with this chili?

I like to top mine with shredded cheese (sharp cheddar), sour cream, avocado or guacamole, tortilla chips, chopped green onions, jalapeños, or cilantro. Sometimes I serve it in a bread bowl or with cornbread on the side.

Conclusion

This crockpot chili is one of my favorite go-to meals—it’s simple, flexible, and deeply flavorful. Whether I’m feeding a crowd or just cooking for myself, it holds up well as leftovers and is even better the next day. I hope you’ll make it, experiment with your variations, and enjoy it as much as I do.