The Best Crock-Pot Chili Recipe

Chili is a classic dish that warms the soul and fills the belly. Whether it’s a chilly day or a gathering with friends, nothing beats a hearty bowl of chili. The Best Crock-Pot Chili Recipe is a delightful mix of flavors that cooks slowly to create a rich and savory dish perfect for any occasion. With a variety of beans, seasoned meats, and vibrant vegetables, this recipe will quickly become a family favorite.

Why Make This Recipe

There are many reasons to love this Crock-Pot chili recipe. First, it’s incredibly easy to prepare; simply combine your ingredients, set it to cook, and let the slow cooker do the work. Second, the rich flavors develop over time, making every bite comforting and delicious. Lastly, it’s perfect for feeding a crowd or meal prepping for the week ahead. Just imagine coming home to the warm scent of chili waiting for you after a long day!

How to Make The Best Crock-Pot Chili

Making the best crock-pot chili is simpler than you might think. Follow these easy steps to create a mouthwatering dish that everyone will love.

Ingredients

• 3 lb chuck roast (cut into 1 1/2 inch pieces)
• 1 TBS salt
• 2 tsp black pepper
• 2 TBS vegetable oil
• 1 diced onion
• 1 diced bell pepper
• 1 TBS diced jalapeños
• 1 TBS minced garlic
• 1 (28 oz) can of crushed tomatoes
• 1 (14.5 oz) can of diced tomatoes
• 2 TBS tomato paste
• 2 (15 oz) cans of chili beans or red kidney beans (drained)
• 2 TBS Worcestershire sauce
• 1/3 cup ancho chili powder
• 2 TBS light brown sugar
• 2 TBS onion powder
• 1 TBS garlic powder
• 1 T Italian seasoning
• 1 tsp cumin
• 1 tsp allspice
• 1 cup beef broth
• Salt and pepper to taste

Directions

1. In a small bowl, mix the ancho chili powder, brown sugar, onion powder, garlic powder, Italian seasoning, cumin, and allspice together to make the Chili Seasoning. Set aside.
2. Season the roast pieces with 1 TBS of salt, 2 tsp black pepper, and 1 TBS of the Chili Seasoning.
3. Heat the vegetable oil in a pan over medium-high heat.
4. Sear the roast pieces until all sides are brown. Do this in batches so that you don’t crowd the pan.
5. Once all pieces have been seared, remove the roast from the pan.
6. In the same pan, add the onion, bell pepper, and jalapeños. Sauté until the veggies have some color and the brown bits at the bottom of the pan have lifted.
7. Spray the Crockpot (slow cooker) with nonstick cooking spray.
8. Add in the seared roast with its rendered juices.
9. Pour in the sautéed veggies, crushed tomatoes, diced tomatoes, tomato paste, beans, Worcestershire sauce, beef broth, and the rest of the Chili Seasoning. Stir well.
10. Cover with the lid and slow cook on HIGH for 6-7 hours or on LOW for 10-12 hours.
11. Taste and adjust seasoning as needed before serving.
12. Serve with your favorite toppings. Enjoy!

How to Serve The Best Crock-Pot Chili

Serve your delicious chili in bowls and top it with shredded cheese, sour cream, chopped green onions, or crushed tortilla chips. These toppings add that extra layer of flavor and texture. You can also serve it with warm cornbread or over rice for a filling meal.

How to Store The Best Crock-Pot Chili

Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, let the chili cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat on the stove or microwave.

Tips to Make The Best Crock-Pot Chili

• For extra flavor, you can add a splash of beer or a bit of cocoa powder.
• If you want a thicker chili, let it cook uncovered for the last hour.
• Adjust the heat level by adding more or fewer jalapeños or using a different variety of beans.

Variation

For a vegetarian version, replace the chuck roast with lentils or quinoa, and use vegetable broth instead of beef broth. You can also add more vegetables like zucchini or mushrooms to expand the flavor profile.

FAQs

Q: Can I use ground beef instead of chuck roast?

A: Yes, you can use ground beef. Brown it in the pan before adding it to the Crock-Pot.

Q: How can I make this recipe spicier?

A: Add more diced jalapeños or include some chopped fresh chili peppers for extra heat.

Q: Can I make this chili ahead of time?

A: Absolutely! Chili tastes even better after sitting for a day, so feel free to make it a day in advance.

Enjoy making and sharing this delicious crock-pot chili with family and friends!

Crock-Pot Chili

A hearty and flavorful chili made in a slow cooker, perfect for chilly days or gatherings with friends.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 hours hrs

Total Time 12 hours hrs 30 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 8 servings

Calories 300 kcal

Ingredients

  

Meat

• 3 lb chuck roast (cut into 1 1/2 inch pieces)

Seasonings

• 1 TBS salt for seasoning the roast
• 2 tsp black pepper for seasoning the roast
• 1 TBS ancho chili powder
• 2 TBS light brown sugar
• 2 TBS onion powder
• 1 TBS garlic powder
• 1 T Italian seasoning
• 1 tsp cumin
• 1 tsp allspice

Vegetables

• 1 diced onion
• 1 diced bell pepper
• 1 TBS diced jalapeños
• 1 TBS minced garlic

Canned Ingredients

• 1 28 oz can crushed tomatoes
• 1 14.5 oz can diced tomatoes
• 2 TBS tomato paste
• 2 15 oz cans chili beans or red kidney beans (drained)

Liquids

• 2 TBS Worcestershire sauce
• 1/3 cup beef broth

Cooking Essentials

• 2 TBS vegetable oil for searing
• Salt and pepper to taste

Instructions

 

Preparation

• In a small bowl, mix the ancho chili powder, brown sugar, onion powder, garlic powder, Italian seasoning, cumin, and allspice together to make the Chili Seasoning. Set aside.
• Season the roast pieces with 1 TBS of salt, 2 tsp black pepper, and 1 TBS of the Chili Seasoning.

Searing the Meat

• Heat the vegetable oil in a pan over medium-high heat.
• Sear the roast pieces until all sides are brown. Do this in batches so that you don't crowd the pan.
• Once all pieces have been seared, remove the roast from the pan.

Cooking the Vegetables

• In the same pan, add the onion, bell pepper, and jalapeños. Sauté until the veggies have some color and the brown bits at the bottom of the pan have lifted.

Combining Ingredients

• Spray the Crockpot (slow cooker) with nonstick cooking spray.
• Add in the seared roast with its rendered juices.
• Pour in the sautéed veggies, crushed tomatoes, diced tomatoes, tomato paste, beans, Worcestershire sauce, beef broth, and the rest of the Chili Seasoning. Stir well.

Cooking

• Cover with the lid and slow cook on HIGH for 6-7 hours or on LOW for 10-12 hours.
• Taste and adjust seasoning as needed before serving.

Notes

Serve with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or crushed tortilla chips. Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Keyword Chili Recipe, Comfort Food, Crock-Pot Chili, Hearty Chili, Slow Cooker Chili