Best 50 Chili For The Crockpot Recipes

CROCKPOT CHILI RECIPE

Crockpot Chili Recipe image

This easy Crockpot Chili recipe is delicious, hearty, and perfect for chilly weather! Super easy to make and perfect for loading up with all your favorite toppings!

Provided by Trish - Mom On Timeout

Time 2h15m

Number Of Ingredients 20

Ingredients

1 pound lean ground beef
1 pound Italian sausage (or spicy Italian sausage or ground beef)
1 medium yellow onion (diced)
1 red bell pepper (seeded and chopped)
1 to 2 garlic cloves (minced)
30 ounces kidney beans (rinsed well and drained (2 15 oz cans))
15 ounces pinto beans (rinsed well and drained (1 can))
29 ounces diced tomatoes (use the entire can, juice and all)
3 ounces tomato paste
8 ounces tomato sauce
2 tablespoons Worcestershire sauce
1 cup beef broth
1 teaspoon hot sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
¼ teaspoon cayenne
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon brown sugar or granulated sugar

Steps:

Brown the ground beef and sausage in a large skillet over medium heat until mostly cooked through. A little pink is fine.
Add the diced onion, bell pepper, and garlic and stir to combine. Cooking cooking over medium heat until onion is translucent.
Transfer the beef mixture to a 6 quart crockpot or slow cooker.
Add the kidney and pinto beans.
Top with diced tomatoes, tomato paste, tomato sauce, Worcestershire sauce, beef broth and hot sauce.
Next add the seasonings (chili powder, cumin, paprika, cayenne, salt, pepper and sugar). Stir to combine
Place the lid on the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours, stirring occasionally.
Serve with desired toppings such as shredded cheese, sour cream, corn chips, tortilla chips, etc.

Nutrition Facts : Calories 433 kcal, Carbohydrate 40 g, Protein 29 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 62 mg, Sodium 836 mg, Fiber 12 g, Sugar 6 g, ServingSize 1 serving

$50 CHILI - FOR THE CROCKPOT

$50 Chili - for the Crockpot image

First, thank you to Parsley - Chef # 199848 - for inspiring me with her "Thick and Chunky Crock Pot Game Day Chili," Recipe #251837. I had tried about 20 different recipes for Chili, and Parsley's was the best. But I've been tweaking it for a year and a half now, and I think I did it! This chili is medium to medium-hot, not very sweet, hearty and stew-like, with depth and a delicious aftertaste. I make in a 7-quart crockpot, for my large family. If you like your chili sweeter, use a red onion instead of a white onion; add more brown sugar; and/or add more chocolate chips. Be careful: a little chocolate - just like cumin and cinnamon - goes a looonnnngggg way!

Provided by DadOf6

Categories Stew

Time 5h45m

Yield 12 serving(s)

Number Of Ingredients 22

Ingredients

1 1/2 lbs stewing beef, cut into 1/2-inch to 3/4-inch cubes
1 1/2 lbs stewing pork, cut into 1/2-inch to 3/4-inch cubes
1 big white onion, chopped
3 small bell peppers, chopped, I like to use 1 each of red, yellow, and orange
1 -2 orange habanero pepper, chopped, careful, these are HOT
1 -1 1/2 tablespoon spice world chopped garlic
5 (15 1/2 ounce) cans beans, I use 2 cans dark red kidneys, 2 cans light red kidneys, and 1 can black
2 (16 ounce) jars chunky salsa, medium (I like Pace)
1 (6 ounce) can tomato paste
1 (14 1/2 ounce) can beef broth
1 1/2-2 cups crushed tostito tortilla chips
1 chicken bouillon cube, crushed
1 beef bouillon cube, crushed
1 1/4 teaspoons sazon goya
1/8 teaspoon cinnamon
5 teaspoons Mexican chili powder
4 teaspoons cumin
1 teaspoon ground coriander
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon light brown sugar
5 -10 dark chocolate chips, yes, between 5 and 10 chips, depending on desired sweetness

Steps:

Combine all ingredients in a 7-quart crockpot. It might be easier to combine in a larger vessel, mix, and THEN transfer to your crockpot. Cook on "High" for 5 hours, or "Low" for 8 hours.
I typically serve the chili over a bed of whole Tostito chips, with a layer of shredded cheese in between.

EASY CROCK POT CHILI

Easy Crock Pot Chili image

My latest chili recipe - I've found it tastes best if made the day before. Adjust the heat by using hot, medium or mild picante sauce and taco seasoning (I use hot for both). Red pepper flakes are optional, but I like it hot and use 2 teaspoons.

Provided by Lisa1

Categories < 4 Hours

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs lean ground beef, cooked and drained
1 tablespoon onion powder
2 teaspoons minced garlic
1 (16 ounce) jar picante sauce (mild, medium or hot)
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (1 1/4 ounce) packet taco seasoning (mild, medium or hot)
2 (15 ounce) cans chili beans, in sauce
1 (15 1/2 ounce) can dark red kidney beans, undrained
1 (15 ounce) can black beans, undrained
3 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon salt (optional)
1 teaspoon black pepper
1 teaspoon oregano
1/2-2 teaspoon red pepper flakes

Steps:

Mix all ingredients in Crock Pot.
Cover; cook on HIGH for 3 to 4 hours.
Note: To make on stovetop, mix all ingredients in a big soup pot; cover and simmer for about an hour or so.