There’s nothing quite like the comforting aroma of slow-cooked chili wafting through your home. This recipe for homemade crockpot chili combines hearty ingredients and spices for a flavorful and warming dish that’s perfect for any cozy night in or gathering with friends and family.
We were anticipating a historic snowfall for our region in Texas, which naturally led me to think about a favorite dish I love to prepare on chilly days. It’s definitely a crockpot recipe, because who has the time to spend cooking all evening?
The comforting warmth of this slow-cooked homemade chili fills the house, wrapping everyone in its cozy embrace. As the snowflakes begin to fall, creating a soft, white blanket over everything, the anticipation of a hearty meal becomes even more delightful. The crockpot takes center stage in the kitchen, effortlessly transforming simple ingredients into a rich, savory delight. It’s the perfect companion for a snowy day, allowing us to enjoy the beauty of winter from the warmth of our home. With each passing hour, the mouthwatering aroma builds, promising a satisfying meal that’s sure to bring smiles to everyone gathered around the table.
To get started you’ll need these ingredients:
Ingredients:
- 1 pound bacon, cut into small pieces
- 1 1/2 pounds ground beef
- 1 onion, diced
- 1 red bell pepper, diced
- 1 jalapeno, diced
- 2 (15 ounce) cans kidney beans, rinsed and drained (you can also use black beans or pinto beans)
- 1 (28 ounce) can fire roasted crushed tomatoes
- 3–4 tablespoons tomato paste
- 4 cloves garlic, minced
- 2 cups beef broth or chicken broth (plus more to thin as needed)
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon balsamic vinegar
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 ½ teaspoons smoked paprika
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
- 2 teaspoons salt
My Favorite Toppings for the Best Homemade Crockpot Chili:
- Avocado
- Cotjia cheese or cheddar cheese
- Cilantro
- Green onion
- Red onion
- Sour cream
- Crushed tortilla chips or crumbled cornbread or Fritos if you’re classy… yes, yes, and yes.
Instructions:
- Prepare and Cook Bacon. Chop the bacon into pieces. I prefer using scissors, but a knife will work just as well. In a large skillet, cook the bacon until it becomes crispy, stirring frequently to ensure even cooking.
- Remove Bacon. Remove the bacon from the pan, keeping 1-2 tablespoons of the grease.
- Cook Ground Beef and Chop Veggies. Begin by adding ground beef to the skillet and allowing it to brown. Incorporate the reserved bacon grease into the skillet as well. Chop the peppers and onion; I recommend using an onion chopper to save time and prevent smelly hands. Add the chopped onions and peppers to the skillet, cooking until the onions turn golden and the meat is nicely browned.
- Add Mixture to Slow Cooker. Transfer the mixture to a slow cooker and incorporate the remaining ingredients. If you prefer, you can continue cooking on the stovetop, but be sure to use a large pot instead of a skillet. (See Frequently Asked Questions for Stove Top directions.)
- Cook. Cook on high for 3 to 4 hours or on low for 6 to 8 hours if you have the time, as it’s ideal for it to simmer throughout the day.
- Serve and Enjoy! Serve with preferred toppings and corn bread.
Equipment:
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Best Homemade Crockpot Chili
- Total Time: 8 Hours
Description
This recipe for homemade crockpot chili combines hearty ingredients and spices for a flavorful and warming dish that’s perfect for any cozy night in or gathering with friends and family.
Ingredients
- 1 pound bacon, cut into small pieces
- 1 1/2 pounds ground beef
- 1 onion, diced
- 1 red bell pepper, diced
- 1 jalapeno, diced
- 2 (15 ounce) cans kidney beans, rinsed and drained (you can also use black beans or pinto beans)
- 1 (28 ounce) can fire roasted crushed tomatoes
- 3–4 tablespoons tomato paste
- 4 cloves garlic, minced
- 2 cups beef broth or chicken broth (plus more to thin as needed)
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon balsamic vinegar
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 ½ teaspoons smoked paprika
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
- 2 teaspoons salt
Instructions
- Prepare and Cook Bacon. Chop the bacon into pieces. I prefer using scissors, but a knife will work just as well. In a large skillet, cook the bacon until it becomes crispy, stirring frequently to ensure even cooking.
- Remove Bacon. Remove the bacon from the pan, keeping 1-2 tablespoons of the grease.
- Cook Ground Beef and Chop Veggies. Begin by adding ground beef to the skillet and allowing it to brown. Incorporate the reserved bacon grease into the skillet as well. Chop the peppers and onion; I recommend using an onion chopper to save time and prevent smelly hands. Add the chopped onions and peppers to the skillet, cooking until the onions turn golden and the meat is nicely browned.
- Add Mixture to Slow Cooker. Transfer the mixture to a slow cooker and incorporate the remaining ingredients. If you prefer, you can continue cooking on the stovetop, but be sure to use a large pot instead of a skillet. (See Frequently Asked Questions for Stove Top directions.)
- Cook. Cook on high for 3 to 4 hours or on low for 6 to 8 hours if you have the time, as it’s ideal for it to simmer throughout the day.
- Serve and Enjoy! Serve with preferred toppings and corn bread.
Notes
Looking for extra heat? Consider adding 1/4 to 1 teaspoon of cayenne pepper.
- Prep Time: 30 Minutes
- Cook Time: 3-4 Hours on Low/6-8 Hours on High
- Method: Crockpot
Frequently Asked Questions:
Can I make this Homemade Chili on the stovetop? Yes!
- Prepare and Cook Bacon. Chop the bacon into pieces. I prefer using scissors, but a knife will work just as well. In a large skillet, cook the bacon until it becomes crispy, stirring frequently to ensure even cooking.
- Remove Bacon. Remove the bacon from the pan, keeping 1-2 tablespoons of the grease.
- Cook Ground Beef and Chop Veggies. Begin by adding ground beef to the skillet and allowing it to brown. Incorporate the reserved bacon grease into the skillet as well. Chop the peppers and onion; I recommend using an onion chopper to save time and prevent smelly hands. Add the chopped onions and peppers to the skillet, cooking until the onions turn golden and the meat is nicely browned.
- Add Mixture to Large Pot. Transfer the mixture to a large pot and incorporate the remaining ingredients.
- Cook. Heat until boiling, stirring nearly continuously, then lower the heat to a simmer. Allow it to simmer uncovered for approximately 30 minutes, stirring frequently to prevent the bottom from burning.
- Serve. Taste and adjust salt and pepper amounts. Serve warm in bowls topped with your favorite chili toppings.
Can I make this Homemade Chili in the Instant Pot? Of Course!
- Chop and Cook Bacon. Chop your bacon into small pieces. Set your Instant Pot to the Sauté setting and cook the bacon until crispy. Once it’s done, remove the bacon and leave 2 tablespoons of the bacon grease in the Instant Pot to sauté the onions.
- Add onion into Instant Pot. Sauté the onion, stirring occasionally, until it becomes tender, which should take about 5 minutes. Incorporate the garlic and continue cooking, stirring, until it releases its aroma, around 1 minute more. Mix in the tomato paste until well combined. Next, add the beef, breaking it apart with a wooden spoon, and cook until it is no longer pink, approximately 7 minutes.
- Add Remaining Ingredients into Instant Pot. Combine black beans, tomatoes, kidney beans, chili powder, oregano, cumin, smoked paprika, and cinnamon; then season with salt and black pepper. Secure the lid and set the cooker to Pressure Cook on High for 14 minutes.
- Slow Release. Let the Instant Pot release pressure naturally before removing the lid.
- Serve. Taste and adjust salt and pepper amounts. Serve warm in bowls topped with your favorite chili toppings.
Can I freeze leftover Homemade Chili? Absolutely!
This homemade chili can be stored in the freezer for 4 to 6 months.
