This is the best chili recipe you'll ever try! It's rich, hearty, and full of flavor. This chili is perfect for a simple family dinner with lots of leftovers, or for an easy prep meal for a large group. This recipe is my go-to when we have people over--it's always a crowd pleaser!
Over the years, I've tested and adjusted my own chili recipe more times than I can count, and this is the version that I finally got just right. This recipe uses both ground beef and sausage, two kinds of beans, and some fire-roasted diced tomatoes to add more of that smoky flavor that chili is known for. This slow cooker chili is easily one of our family's favorite meals, and the fact that it only takes 20 minutes of prep makes it perfect for busy nights!
Ingredient Notes
- Ground Beef & Italian Sausage: I like having a combo of these two kinds of meat. But if you'd rather not use sausage, just double the ground beef instead. I also use mild Italian sausage, but use hot if you'd like to add some extra heat.
- Light Kidney Beans & Pinto Beans: I like this combination of beans, but some people may prefer the stronger flavor of dark kidney beans. Feel free to use whichever you like!
- Fire-Roasted Diced Tomatoes: Adding canned fire-roasted tomatoes gives the chili a smoky flavor. Just make sure to choose a brand that doesn't include additional seasonings or garlic.
- Worcestershire Sauce: Worcestershire sauce adds a little bit of "umami" flavor that brings out chili's signature meaty taste.
- Low-Sodium Beef Broth: I prefer to use low-sodium broth to better control the salt content in the chili. However, if you only have regular beef broth, maybe scale back on the salt.
- Frank's Hot Sauce & Cayenne: Both of these ingredients add some heat to the chili, but definitely don't make it overly spicy. If you're sensitive to spice, try adding less of one or both of these ingredients, and then add more at the end if the chili needs it.
- Brown Sugar: Tomatoes, especially canned tomatoes, are extremely acidic, and adding a little bit of sugar helps to balance that out.
How to Make Homemade Chili
Heat a large frying pan on medium heat, and add the ground beef and sausage. Breaking the meat into smaller pieces, brown it until cooked through (but don't overcook it). Drain the excess liquid and add the cooked meat to your slow cooker.
Add the diced onion and red bell pepper to the slow cooker. Then add the kidney and pinto beans, diced tomatoes, tomato paste, Worcestershire sauce, beef broth, garlic, hot sauce, and brown sugar as well.
In a small mixing bowl, whisk together the chili powder, oregano, cumin, smoked paprika, cayenne, salt, and black pepper. Add the mixed spices to the slow cooker, and stir well.
Place the lid on the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours. I usually cook on low for the full 6 hours, until the onions are cooked through. Serve the chili with your favorite toppings, and enjoy!
Frequently Asked Questions
Store the chili in an air-tight container in the refrigerator, and it should stay fresh for 3-4 days.
This chili also stores great in the freezer, and will last for about 3 months, making it perfect for meal prep.
Pay attention to the vegetables in the chili, especially the onions. Once they've softened, it's done!
This can vary depending on your slow cooker, but it generally takes 4-6 hours on low, or 2-3 hours on high. However, I've found that this chili tastes best cooking it on low because it allows the flavors of the spices and other ingredients enough time to blend together. Cooking on high will sometimes overcook the spices and meat.
Other Slow Cooker Recipes
As a mom, I'm always a fan of dinner in the crockpot. It keeps meal prep simple, which is a lifesaver on busy nights! Here are a few of my other favorite slow cooker recipes:
If you try out this slow cooker chili or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe, or if you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.
Now get cooking, and enjoy!
Homemade Slow Cooker Chili
Print Pin RateIngredients
- 1 lb lean ground beef
- 1 lb ground italian sausage mild
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 2 15 oz cans of light kidney beans (30 oz total) drained and rinsed
- 1 15 oz can pinto beans drained and rinsed
- 1 15 oz can fire roasted diced tomatoes* NOT drained
- 1 15 oz can petite diced tomatoes NOT drained
- 6 oz tomato paste
- 2 tablespoon Worcestershire sauce
- 2 cup low sodium beef broth
- 2 teaspoon minced garlic
- 2 teaspoon Frank's hot sauce**
- 1 tablespoon brown sugar
- 2 tablespoon chili powder
- 1 ½ teaspoon dried oregano
- 1 ½ teaspoon ground cumin
- 1 ½ teaspoon smoked paprika
- ½ teaspoon cayenne**
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
Instructions
- Heat a large frying pan on medium heat, and add the ground beef and sausage. Breaking it into smaller pieces, brown the meat until cooked through (but don't over cook it). Drain the excess liquid and add the cooked meat to your slow cooker.1 lb lean ground beef, 1 lb ground italian sausage
- Add the diced onion and bell pepper to the slow cooker. Then add the kidney and pinto beans, diced tomatoes, tomato paste, Worcestershire sauce, beef broth, garlic, hot sauce, and brown sugar as well.1 medium yellow onion, 1 red bell pepper, 2 15 oz cans of light kidney beans (30 oz total), 1 15 oz can pinto beans, 1 15 oz can fire roasted diced tomatoes*, 1 15 oz can petite diced tomatoes, 6 oz tomato paste, 2 tablespoon Worcestershire sauce, 2 cup low sodium beef broth, 2 teaspoon minced garlic, 2 teaspoon Frank's hot sauce**, 1 tablespoon brown sugar
- In a small mixing bowl, whisk together the chili powder, oregano, cumin, smoked paprika, cayenne, salt, and black pepper.2 tablespoon chili powder, 1 ½ teaspoon dried oregano, 1 ½ teaspoon ground cumin, 1 ½ teaspoon smoked paprika, ½ teaspoon cayenne**, 1 teaspoon fine sea salt, ½ teaspoon ground black pepper
- Add the mixed spices to the slow cooker, and stir well.
- Place the lid on the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours. I usually cook on low for the full 6 hours, until the onions are cooked through.Serve with your favorite toppings, and enjoy!
Notes
Equipment
- crockpot or any slow cooker
- large frying pan
- small mixing bowl
- rubber spatula
- measuring spoons
- measuring cups
- can opener
Laura says
This recipe is amazing! Truly the best chili I’ve ever had! All You Can Eats has done it again??