Description

Thick hearty crockpot chili blending ground beef sausage tender beans bell peppers custom spice blend simmers 8 hours award-winning flavor easy 10min prep feeds 10-12 freezes beautifully customizable toppings family favorite reheats better day two perfect game days winter dinners

Ingredients

Scale

6 slices thick-cut bacon
2 pounds ground beef (80/20 for flavor)
1 pound Italian sausage, mild or hot
2 tablespoons olive oil
3 bell peppers (2 red, 1 green), diced small
1 large yellow onion, diced
3 celery ribs, diced
1 jalapeño, seeded and minced
6 cloves garlic, minced
3 cans (15 oz each) chili beans (in mild chili sauce), undrained
2 cans (14.5 oz each) petite diced tomatoes, undrained
1 can (6 oz) tomato paste
1 can (8 oz) tomato sauce
2 cups beef broth
4 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon smoked paprika
2 teaspoons dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons beef bouillon
Salt and black pepper to taste
Optional heat boosters: 1/2 teaspoon cayenne or chipotle powder

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Instructions

1. Crisp the bacon in a large skillet over medium heat until golden, about 5 minutes. Remove bacon to paper towels, then crumble once cool. Keep 2 tablespoons bacon grease in the pan; pour off excess
2. Add olive oil to the grease if needed. Sauté diced bell peppers, onion, celery, and jalapeño over medium-high heat for 5-7 minutes until softened and lightly charred for extra flavor
3. Stir in minced garlic for 30 seconds until fragrant
4. Crumble in ground beef and sausage. Brown thoroughly, breaking up chunks, for 8-10 minutes until no pink remains and edges caramelize. Drain excess fat if desired, but keep some for richness
5. Transfer browned meat and veggies to a 6-7 quart crockpot
6. Add undrained chili beans, petite diced tomatoes, tomato paste, tomato sauce, beef broth, Worcestershire, brown sugar, and beef bouillon
7. Sprinkle in all spices: chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, plus cayenne if using. Crumble in cooked bacon
8. Stir everything gently to combine without crushing beans
9. Cover and cook on low for 6-8 hours or high for 3-4 hours. Stir once halfway through if possible
10. Taste at the end; adjust salt, pepper, or sugar. For thicker chili, simmer uncovered on high 20-30 minutes
11. Serve hot with your favorite toppings
12. Enjoy immediately or cool for storage

Notes

Brown meat veggies first for best flavor. Low overnight intensifies taste. Fridge 5 days freeze 3 months. Vegetarian: plant-based crumbles extra beans. Milder: omit jalapeño half chili powder.

Prep Time: 10 minutes
Cook Time: 8 hours
Category: Main Course, Dinner, Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 8g
Sodium: 1200mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 10g
Protein: 28g
Cholesterol: 95mg