Introduction
crockpot chilli recipe There’s nothing quite like a bowl of rich, hearty chili to warm your soul. Today, we bring you an award-winning crockpot chili recipe that has taken home trophies in chili competitions. Packed with juicy beef, hearty beans, fresh vegetables, and a special spice blend, this recipe is guaranteed to impress your guests. Whether you’re hosting a game night, a cozy dinner, or a chili cook-off, this slow-cooked masterpiece will have everyone coming back for seconds!
Recipe Ingredients
Let’s talk about what makes this chili truly special! The magic lies in the carefully selected ingredients that create the perfect balance of flavors and textures.
Beef: Ground beef forms the heart of this chili, providing a deep, meaty richness.
Beans: A mix of chili beans and kidney beans adds body and a subtle earthiness.
Vegetables: Diced bell peppers, onions, celery, and jalapeños bring layers of sweetness, crunch, and a touch of heat.
Bacon: Smoky, thick-cut bacon gives an extra depth of flavor.
Spices: A powerhouse blend of chili powder, smoked paprika, cumin, oregano, garlic powder, and cayenne enhances every bite.
Liquids: Beef consommé, tomato paste, Worcestershire sauce, and diced tomatoes create a thick and hearty sauce.
Ingredients
1x (Standard Serving)
- 1 lb ground beef
- 5 slices thick-cut smoked bacon
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño, diced (remove seeds for less heat)
- 3 stalks celery, chopped
- 1 small yellow onion, diced
- 4 tbsp chili powder
- 1 tbsp oregano
- 1 tbsp white sugar
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp seasoned salt
- 3 tsp garlic powder
- ½ tsp cayenne pepper
- 1 tsp basil
- ½ tsp black pepper
- 1 (10.5 oz) can beef consommé
- 1 (6 oz) can tomato paste
- 1 tbsp Worcestershire sauce
- 2 (14.5 oz) cans diced tomatoes
- 1 (15 oz) can chili beans
- 1 (15 oz) can kidney beans
2x (Double the Recipe)
2 lb ground beef- 10 slices thick-cut smoked bacon
- Double all vegetables and seasonings
- 2 cans beef consommé, 2 cans tomato paste, etc.
4x (For a Big Crowd)
- 4 lb ground beef
- 20 slices thick-cut smoked bacon
- Quadruple all vegetables and seasonings
- 4 cans beef consommé, 4 cans tomato paste, etc.
How to Make the Recipe
Step 1: Prepare the Vegetables
- Dice the red and green bell peppers, jalapeño (adjust for spice level), celery, and onion.
- Set aside for sautéing.
Step 2: Cook the Bacon
- In a large skillet, cook the bacon until crispy.
- Remove and set aside on a paper towel-lined plate.
- Reserve bacon fat for cooking the vegetables and beef.
Step 3: Sauté the Vegetables
- In the same skillet, sauté the chopped vegetables in the bacon fat for 5 minutes.
- Remove from the pan and set aside.
Step 4: Brown the Beef
- Cook the ground beef in batches to ensure even browning.
- Stir and break into chunks as it cooks.
Step 5: Mix the Spice Blend
Combine chili powder, oregano, cumin, paprika, garlic powder, cayenne, basil, salt, and pepper in a small bowl.
Step 6: Assemble in the Crockpot
- Pour beef consommé, tomato paste, Worcestershire sauce, and spice mix into the crockpot.
- Stir thoroughly.
- Add diced tomatoes, beans (undrained), cooked bacon, ground beef, and sautéed vegetables.
Step 7: Slow Cook
- Cover and cook on LOW for 6 hours.
- Stir occasionally and adjust seasoning as needed.
Moist & Flavorful Chili
- Use beef consommé instead of broth for a richer base.
- Slow-cooking enhances flavors and tenderness.
- Adding bacon fat boosts depth and moisture.
- Don’t drain the beans—the liquid adds thickness.
- Stir occasionally to prevent burning and to meld flavors.
10 Test Kitchen Tips
Use fresh spices for maximum flavor.
- Add a splash of beer for depth.
- Let it rest for 10 minutes before serving.
- Use a mix of ground meats for variety.
- Add a cinnamon stick for a subtle warmth.
- Use fire-roasted tomatoes for a smoky touch.
- Taste and adjust seasoning throughout cooking.
- Garnish wisely—cheese, sour cream, and Fritos make great toppings.
- Make it a day ahead for even better flavor.
- Pair with cornbread for a perfect meal.
How to Store the Recipe
Refrigerator: Store in an airtight container for up to 5 days.
Reheat: Warm on the stove or microwave before serving.
Can You Freeze Chili?
- Yes! Let the chili cool completely.
- Store in freezer-safe containers for up to 3 months.
- Thaw overnight in the fridge and reheat on the stove.
Nonvegkahani Community Tips & Praise Rahul K.:
“This is hands-down the best crockpot chili I’ve ever made! The spice blend is spot on, and the slow cooking makes all the difference. My guests couldn’t stop raving about it.”
Nutrition (Per Serving)
Calories: 350
Protein: 25g
Carbs: 30g
Fat: 15g
Fiber: 8g