Award Winning Crockpot Chili Recipe

Are you in the mood for a cozy and comforting dinner that's bursting with flavor? Look no further than this award winning crockpot chili recipe!

Packed with hearty ingredients like ground beef, bacon, and beans, and loaded with spices, this recipe is sure to become a family favorite. Plus, with the convenience of the slow cooker, it's easy to make and perfect for busy weeknights.

Looking for more? Try my Pork Rib Chili, White Bean Turkey Chili served with Corn Bread or Corn Cake!

Why You'll Love This Award Winning Crockpot Chili Recipe

• The flavorful spice mixture: With a blend of chili powder, cumin, smoked paprika, and other delicious spices, this chili recipe packs a punch of flavor that will have your taste buds dancing.
• The hearty ingredients: Loaded with ground beef, bacon, and beans, as well as plenty of vegetables, this chili is a complete meal in a bowl that will keep you feeling full and satisfied.
• The convenience of the slow cooker: Simply assemble the ingredients in the morning and let the slow cooker work its magic throughout the day. You'll come home to a hot and delicious meal without any extra effort on your part!

Ingredients & Substitutions

Full list of ingredients with measurements listed below in recipe card. 

• Ground beef - This protein-rich ingredient adds heartiness and flavor to the chili. You can substitute it with ground turkey or chicken for a healthier version.
• Bacon - The smoky flavor and texture of the bacon complements the beef and other ingredients in the chili. You can use turkey bacon or skip it altogether if you prefer a vegetarian option.
• Bell peppers - The sweet and crunchy bell peppers add color, texture, and nutrition to the chili. You can substitute them with poblano peppers for a milder flavor or jalapeno peppers for a spicier version.
• Celery - The celery provides a slight bitterness and crunchiness that balances out the richness of the beef and other ingredients. You can use chopped carrots or zucchini instead of celery if you prefer.
• Yellow onion - The pungent and sweet flavor of the onion adds depth and complexity to the chili. You can use red or white onions instead of yellow onions if you prefer.
• Jalapeno pepper - The spicy and aromatic jalapeno pepper adds heat and flavor to the chili. You can adjust the amount of jalapeno pepper or substitute it with chipotle peppers for a smokier flavor.
• Beef consomme (or beef stock) - The beef consomme or stock provides a rich and savory base for the chili. You can use vegetable broth or chicken broth instead of beef consomme for a vegetarian or lighter version.
• Tomato paste - The tomato paste adds a thick and rich texture to the chili and enhances the flavor of the other ingredients. You can substitute it with canned tomato sauce or fresh diced tomatoes if you prefer.
• Worcestershire sauce - The Worcestershire sauce adds a tangy and savory flavor to the chili. You can use soy sauce or balsamic vinegar instead of Worcestershire sauce for a different flavor profile.
• Diced tomatoes - The canned diced tomatoes add acidity and freshness to the chili. You can use canned whole or crushed tomatoes instead of diced tomatoes if you prefer.
• Chili beans - The chili beans (pinto beans in mild or medium sauce) add protein, fiber, and flavor to the chili. You can use black beans or kidney beans instead of chili beans for a different texture and flavor.
• Kidney beans - The canned kidney beans in mild chili sauce add protein, fiber, and color to the chili. You can use black beans or pinto beans instead of kidney beans for a different texture and flavor.

Equipment Needed

• Crockpot/slow cooker - This recipe requires a crockpot or slow cooker to cook the chili slowly and evenly.
• Cast iron skillet - The cast iron skillet is used to cook the bacon, vegetables, and beef before adding them to the crockpot.
• Wooden spoon or spatula - The wooden spoon or spatula is used to stir the ingredients in the crockpot and cook the beef and vegetables in the skillet.
• Measuring cups and spoons - The measuring cups and spoons are used to measure the spices, tomato paste, and beef consomme accurately.
• Cutting board and knife - The cutting board and knife are used to chop and prepare the vegetables, bacon, and beef.
• Paper towels - The paper towels are used to drain and remove excess bacon grease from the vegetables and beef.
• Small bowl - The small bowl is used to mix the spices together before adding them to the crockpot.
• Can opener - The can opener is used to open the cans of diced tomatoes, chili beans, and kidney beans.
• Plate - The plate is used to drain and remove the cooked bacon from the skillet.

How to Make this Award Winning Crockpot Chili Recipe

Full step-by-step instructions listed below in recipe card. 

To make this award-winning crockpot chili recipe, start by preparing the vegetables. Roughly chop the red and green bell peppers and celery, seed and finely dice the jalapeno pepper, and peel and dice a small yellow onion. Cook the bacon in a large cast iron skillet until it is lightly crisp but not overdone. Remove the bacon and drain it on a paper towel-lined plate.

Using the same skillet with the bacon grease, sauté the vegetables for about 5 minutes until they are tender. Remove the vegetables from the skillet, draining as much bacon grease from them as possible. Cook the ground beef in the same skillet with the bacon grease, one pound at a time, breaking it into pieces about 1-2 inches. When cooked through, remove from the skillet and repeat with the remaining meat.

Measure all of the spices into a small bowl and mix them together. Next, assemble all of the ingredients into the slow cooker. Mix the beef consomme or beef stock with the tomato paste in the crockpot. Add the Worcestershire sauce and spice mixture, and stir to blend. Taste the mixture and adjust the spices as desired. Add the cans of tomatoes and beans, all undrained. Finally, add the beef and sautéed vegetables. Chop or cut the bacon into about ½ inch pieces and add them to the crockpot chili mixture.

Cover the slow cooker and cook on low for about six hours. Stir occasionally to prevent sticking. Once the chili is cooked, taste it again and adjust the seasoning if necessary. Serve hot with your choice of toppings such as shredded cheese, sour cream, or diced avocado.

Overall, this crockpot chili recipe is easy to make, hearty, and packed with flavor. It's perfect for a cold day or a cozy night in with family or friends. With the use of a slow cooker, it's also a convenient and hassle-free meal that can be prepared in the morning and ready to eat by dinnertime. Give this recipe a try and enjoy a delicious and satisfying bowl of chili!

Toppings

• Shredded Cheese: Cheddar or Monterey Jack cheese are classic choices that pair well with chili.
• Sour Cream: A dollop of sour cream adds a cool, creamy contrast to the spicy chili.
• Green Onions: Sliced green onions add a fresh, mild onion flavor and a pop of color to the chili.
• Avocado: Diced avocado adds a creamy texture and healthy fats to the chili.
• Cilantro: Fresh cilantro leaves add a bright, herbaceous flavor to the chili.
• Tortilla Chips: Crushed tortilla chips or strips add a crunchy texture to the chili.
• Hot Sauce: For those who like it extra spicy, a few dashes of hot sauce can be added to the chili or used as a topping.

Variations

• Vegetarian Chili: Omit the ground beef and bacon, and instead add more beans and vegetables such as zucchini, corn, and sweet potatoes.
• Turkey Chili: Replace the ground beef with ground turkey for a leaner option. Use turkey bacon or omit the bacon altogether.
• Spicy Chili: Add more cayenne pepper, jalapenos, or hot sauce to make the chili extra spicy.
• White Bean Chili: Replace the kidney beans and chili beans with white beans such as cannellini or great northern beans. Use chicken broth instead of beef broth, and add shredded cooked chicken to the chili.
• Sweet Potato Chili: Add diced sweet potatoes to the recipe along with the other vegetables. The sweetness of the potatoes adds a delicious and unique flavor to the chili.
• Chili Mac and Cheese: Cook elbow macaroni separately and add it to the chili just before serving. Top with shredded cheese and broil until the cheese is melted and bubbly.

Wine Pairing

When it comes to pairing wine with chili, a full-bodied red wine is a great choice. The bold flavors and spices of the chili can be complemented by a wine with similar characteristics. Here are a few suggestions for a wine pairing with this award-winning crockpot chili recipe:

• Zinfandel: Zinfandel is a great choice for chili because it has a fruity flavor that can balance the spiciness of the dish. It also has a good acidity that can cut through the richness of the beef.
• Syrah/Shiraz: This wine has bold flavors and a peppery note that can complement the chili. It has a tannic structure that can hold up well to the rich, meaty flavors.
• Cabernet Sauvignon: Cabernet Sauvignon has a strong flavor profile with notes of black currant and oak. It is a full-bodied wine that can stand up well to the robust flavors of the chili.
• Malbec: Malbec is a wine that has a strong tannic structure and a fruity flavor. It can help to balance the spice of the chili and has a bold enough flavor to hold its own against the rich flavors of the dish.

Ultimately, the choice of wine pairing depends on personal preference. It's best to choose a wine that you enjoy and that complements the flavors of the chili.

FAQ's

Can I make this chili in an Instant Pot or pressure cooker?

Yes, this recipe can be adapted for an Instant Pot or pressure cooker. Brown the meat and vegetables first, then add the remaining ingredients and cook on high pressure for 20-25 minutes.

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes in this recipe. Use about 2-3 cups of chopped fresh tomatoes in place of the canned tomatoes.

Can I make this chili in a regular pot on the stove?

Yes, you can make this recipe on the stove. Brown the meat and vegetables in a large pot, then add the remaining ingredients and simmer for about 1-2 hours on low heat, stirring occasionally.

Can I use different types of beans?

Yes, you can use different types of beans in this recipe. Black beans, navy beans, or garbanzo beans would all work well.

Can I adjust the consistency of the chili?

Yes, you can adjust the consistency of the chili by adding more beef consomme or tomato paste to thicken it, or more water or broth to thin it out.

Tips

• Use a cast iron skillet to brown the meat and vegetables, if possible. This will add a deeper flavor to the chili.
• Drain as much fat as possible from the cooked ground beef before adding it to the slow cooker. This will help to reduce the amount of grease in the finished dish.
• If you don't like spicy food, you can reduce the amount of chili powder and cayenne pepper in the spice mixture, or omit them entirely.
• Be sure to taste the chili before serving and adjust the seasoning as needed. You may want to add more salt, pepper, or other spices to suit your taste.
• If you prefer a thicker chili, add more tomato paste or reduce the amount of liquid in the recipe. If you prefer a thinner chili, add more beef consomme or water.
• For a more complex flavor, consider adding a splash of red wine or a tablespoon of balsamic vinegar to the chili.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days, or freeze them for longer storage. The flavors will develop even more over time, making for a delicious meal later on.

Looking for more recipes?

Try my White Bean Turkey Chili served with Corn Bread or Corn Cake!

Did You Make this Recipe?

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Recipe Card

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