Award-Winning Crockpot Chili

Your New Secret Weapon: Award-Winning Crockpot Chili

Hey there, friend! Isla here from BiteTide. Can you smell that? It’s the intoxicating, soul-warming aroma of chili simmering away in the crockpot. It’s the kind of smell that pulls everyone into the kitchen, asking, “Is it ready yet?” with hopeful, hungry eyes. If you’ve ever needed a recipe that does all the heavy lifting for you—a dish that feeds a crowd, wins over picky eaters, and basically makes you look like a kitchen superhero—you’ve just found it.

This isn’t just any chili. This is my Award-Winning Crockpot Chili. Hearty, smoky, and loaded with layers of bold spices, this double-batch masterpiece is a true crowd-pleaser and a certified cook-off champion. It’s the recipe I pull out for game day, for cozy family nights, for potlucks where I want to secretly show off. It’s comfort food that goes the distance, simmering low and slow until the flavors melt into something truly magical.

The best part? It’s designed for real life. We’re using the crockpot, which means you can dump everything in, let it work its magic while you tackle your day (or take a well-deserved nap), and come back to a kitchen that smells like a winner. So, tie on your favorite apron, grab your biggest spoon, and let’s make a pot of memories together. This is one of those recipes that, once you make it, just might become your signature dish. Let’s get cooking!

The Day My Chili Won the Crown

I have to share the story behind this recipe because it still makes me laugh. It all started at our town’s annual Fall Festival chili cook-off. Now, I’m usually a bake-sale kind of gal, but my friend Dan dared me to enter. “Your chili is good, Isla, but is it award-good?” he asked with a smirk. Challenge accepted.

The morning of the cook-off was pure chaos. I’m talking forgetting-the-beans-at-the-store, almost-burning-the-bacon, is-this-too-much-cayenne? kind of chaos. My kitchen looked like a tornado had swept through a spice market. In a last-minute panic, I threw in a couple of my secret weapons—a hefty spoonful of smoked paprika and a dash of brown sugar for balance—crossed my fingers, and let my trusty crockpot do the rest.

I arrived at the festival, crockpot in tow, completely unsure. But as people started tasting it, something amazing happened. I saw smiles, heard murmurs of “Wow, what’s in this?” and watched bowls get emptied fast. When they announced the winner and called my name, I think I actually did a little happy dance right there next to the judging table. It wasn’t about the ribbon; it was about that moment of shared joy, of creating something that genuinely made people happy. That’s the magic I want to bring to your kitchen today.

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Gathering Your Flavor Arsenal

This chili is all about building deep, complex flavors. Don’t let the long list intimidate you! Many are pantry staples, and each one plays a specific role. Here’s what you’ll need for this epic double batch (perfect for freezing half for a rainy day!).

• 10 slices bacon, chopped – This is our flavor foundation! We’re cooking the veggies in the rendered bacon fat for an unbelievable smoky, savory base. Chef’s Insight: If you’re in a pinch, you can use 2 tbsp of olive oil, but trust me, the bacon is worth it.
• 2 red & 2 green bell peppers, finely diced – The duo provides a sweet, robust backbone and a beautiful color contrast.
• 1 cup celery, finely diced (4 stalks) – Don’t skip this! It adds a subtle earthy flavor and wonderful texture.
• 2 cups yellow onion, finely diced (2 small) – The sweet, aromatic heart of almost every great savory dish.
• 2 small jalapeños, finely diced (optional) – For a gentle kick. Remove the seeds and membranes for less heat, or leave ’em in if you like it spicy!
• 2 tbsp minced garlic – Because what’s a chili without garlic? Use jarred to save time, no judgment here.
• 12 oz tomato paste – This is our flavor concentrator! Cooking it for a few minutes deepens its sweetness and removes any tinny taste.
• 6 cans (16 oz each) chili beans in sauce (pinto preferred) – The “in sauce” part is key—it adds body and seasoning. Pinto beans are my favorite for their creamy texture. Substitution Tip: You can use a mix of kidney, pinto, and black beans if you prefer. If using plain beans, add an extra ½ cup of broth.
• 4 cans (28 oz each) petite diced tomatoes – Petite dice means better texture in every spoonful. Don’t drain them—the juice is part of the liquid!
• 4 lbs ground beef (80/20) – The 80/20 blend has enough fat to keep the meat juicy and flavorful after the long cook time.
• 2 lbs Italian sausage (mild or hot) – The secret weapon! This adds a fantastic layer of herbs and spice. Choose hot if you love heat, mild for a broader appeal.

The Seasoning Symphony:

• 8 tbsp chili powder – The star of the spice show. Make sure yours is fresh for the best flavor!
• 2 tbsp dried oregano – Adds a touch of earthy, aromatic complexity.
• 4 tsp ground cumin – The quintessential chili spice. Smoky, warm, and absolutely essential.
• 2 tsp dried basil & 2 tsp seasoned salt – The basil adds a sweet, floral note, and the seasoned salt brings more depth than plain salt.
• 1½ tsp black pepper – For a little sharp heat.
• 2 tsp cayenne pepper (optional) – Control your own destiny! Add it all for a kick, half for a warmth, or none at all.
• 2 tsp smoked paprika (the twist!) – This is what makes people go “Mmm, what is that?” It gives a deep, smoky flavor without any actual smoke.
• 2 tbsp brown sugar (the twist!) – My other secret! It doesn’t make the chili sweet; it just perfectly balances the acidity from the tomatoes and the heat from the spices.
• 2 tbsp Worcestershire sauce – A powerhouse of umami that makes the meat flavors pop.
• 6 beef bouillon cubes – This intensifies the beefy flavor throughout the entire pot. Substitution Tip: You can use 6 tsp of better than bouillon paste or 6 cups of beef broth instead of the cubes (though you may need to reduce other liquids slightly).

Let’s Build the Best Chili Ever

Okay, let’s fire up the crockpot! This process is all about building flavors in layers. Read through the steps once before you start—it’ll make everything flow smoothly.

1. Bacon First! In a large skillet or Dutch oven over medium heat, cook your chopped bacon until it’s beautifully crisp. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate. Do not, I repeat, DO NOT pour out that glorious bacon fat. That’s liquid gold, my friend. Chef’s Hack: If you’re making a double batch and your skillet is too small, cook the bacon in two batches to avoid steaming it.
2. Sauté the Aromatics. To the skillet with the hot bacon drippings, add your diced red and green bell peppers, celery, onion, and jalapeños. Sauté them for 6-8 minutes, until they’ve softened and the onions become translucent. You’ll know it’s right when your whole kitchen starts to smell incredible. Now, add the minced garlic and cook for just one more minute—until fragrant. We add garlic later so it doesn’t burn and turn bitter.
3. Bloom the Tomato Paste. Push the veggies to the side and plop the entire can of tomato paste right into the center of the skillet. Let it cook for 2-3 minutes, stirring it in that spot. This “blooms” the paste, caramelizing it slightly and deepening its flavor dramatically. Once it’s done, stir it all together with the veggies. Now, carefully scrape this entire flavorful mixture into your large crockpot.
4. Brown the Meats. Using the same skillet (see? less dishes!), add the ground beef and Italian sausage. Crank the heat up to medium-high and break it up with a spoon as it cooks. Brown it until there’s no pink left. This step is crucial for texture and flavor—don’t just gray the meat, get a little crispy browning on it! Once cooked, drain off the excess fat. Chef’s Tip: Draining the fat is important to prevent your chili from being overly greasy. Add the drained meat to the crockpot.
5. The Grand Assembly. To the crockpot, add your crispy bacon (yes!), the undrained chili beans, the undrained diced tomatoes, and every single one of those seasonings: chili powder, oregano, cumin, basil, seasoned salt, black pepper, cayenne, smoked paprika, brown sugar, Worcestershire sauce, and bouillon cubes.
6. Stir, Lid, and Forget! Grab a big spoon and give everything a thorough, hearty stir until all the seasonings and ingredients are beautifully combined. Pop the lid on, set your crockpot to LOW, and let it work its magic for 8 hours. If you’re around, giving it a stir once or twice is great, but don’t stress if you’re not. The long, slow cook time is what tenderizes the meat and lets all those flavors get to know each other and become best friends.
7. The Final Taste Test. After 8 hours, give it a taste! This is your moment. Adjust the seasoning if needed—maybe another pinch of salt, a dash more cumin, or a sprinkle of cayenne. You are the boss of your chili pot!

How to Serve This Champion Chili

Ladle this steaming, hearty chili into big, cozy bowls. Now, the fun part: the toppings! Set up a “chili bar” and let everyone customize their own masterpiece. Here are my must-haves:

• A big handful of sharp cheddar cheese or a Mexican blend (it gets all melty and wonderful)
• A dollop of cool, creamy sour cream or Greek yogurt
• A sprinkle of fresh, chopped green onions or cilantro
• Some creamy slices of avocado or a quick side of guacamole
• A big, crumbly piece of buttery cornbread on the side for dipping
• For the crunch lovers, a handful of tortilla chips or Fritos!

Make It Your Own: Delicious Twists

This recipe is incredibly flexible. Ride the flavor wave and try one of these fun variations!

1. “No Bean” Texas Style: Omit the chili beans. Use a full 6 lbs of chuck roast (cut into ½-inch cubes) instead of ground meat and add an extra 2 cups of beef broth.
2. Turkey Twist: For a lighter option, swap the ground beef and sausage for 6 lbs of lean ground turkey. Use chicken bouillon instead of beef. The smoked paprika and other spices will still give it a deep flavor.
3. Three-Bean Vegetarian: Omit the meats. Use 2 additional cans of black beans and 2 cans of kidney beans (drained and rinsed). Sauté the veggies in olive oil and use vegetable bouillon. The Worcestershire sauce isn’t veggie-friendly (it has anchovies), so swap it for soy sauce or coconut aminos.
4. Pueblo Green Chili: Swap the diced tomatoes for 8 cups of roasted, diced green chiles (Hatch are amazing!). Use pork shoulder instead of beef and sausage, and replace the chili powder with ½ cup of green chili powder.
5. White Chicken Chili: A totally different vibe! Use 4 lbs of shredded rotisserie chicken, canned white beans (like Great Northern or Cannellini), and green enchilada sauce instead of tomatoes. Season with cumin, oregano, and a little cayenne as directed.

Isla’s Chef Notes & Kitchen Stories

This recipe has evolved so much over the years. The first time I made it, I used only ground beef and a pre-packaged spice packet (we’ve all been there!). Over time, I learned that the combination of meats creates a more interesting texture, and building your own spice blend is the key to a truly award-winning flavor.

One of my favorite kitchen fails turned into a win with this recipe: I once accidentally used hot Italian sausage AND added the full cayenne portion. It was… fiery. To save it, I stirred in a can of drained sweet corn and an extra tablespoon of brown sugar. The sweetness and texture from the corn balanced the heat perfectly, and it’s now my husband’s preferred way to eat it! So don’t be afraid of mistakes—often, they lead to the best discoveries.

This chili also freezes like a dream. Let it cool completely, then portion it into freezer-safe bags or containers. It will keep for up to 3 months. Thaw it overnight in the fridge and reheat it on the stove or in the microwave for a instant delicious meal on a busy night.

Your Chili Questions, Answered!

Q: Can I cook this on HIGH for less time?
A: You can, but I don’t recommend it for the best flavor. Cooking on LOW for 8 hours allows the collagen in the meat to break down slowly, making it incredibly tender, and gives the spices time to meld together perfectly. If you’re short on time, you can cook it on HIGH for 4-5 hours, but the texture and depth of flavor won’t be quite the same.

Q: My chili is too thin! How can I thicken it?
A> No problem! This is a common fix. Here are three easy ways:

1. Make a slurry: Mix 2 tbsp of cornstarch with ¼ cup of cold water until smooth. Stir it into the hot chili and let it cook for another 15-20 minutes on HIGH.
2. Mash it: Use a potato masher to mash some of the beans against the side of the crockpot. The starches will release and naturally thicken the broth.
3. Uncover: Take the lid off the crockpot for the last 30-60 minutes of cooking to allow some liquid to evaporate.

Q: It’s a little too spicy for my family. How can I tone it down?
A: Easy fixes! Stir in a extra tablespoon of brown sugar, a splash of lime juice, or a dollop of sour cream directly into the pot. The dairy and sugar will help counteract the capsaicin (the compound that causes heat). Next time, use mild sausage and omit the cayenne.

With its rich layers of flavor, customizable variations, and foolproof crockpot method, this chili is more than just a recipe—it’s a tradition in the making. Whether you stick with the classic version or try a fun twist, you’ll have a hearty, crowd-pleasing dish that’s perfect for weeknights, game days, or holiday gatherings. This is chili done right!