Delicious Spicy Crockpot Chili Recipe

If you ask me, a steaming bowl of chili from the crockpot is pure comfort food magic.

This hearty, slow-cooked recipe brings together tender ground beef, beans, and tomatoes with just the right kick of heat. The spices meld together during the long simmer, creating that deep, rich flavor that good chili is known for.

It’s the kind of hands-off cooking that lets you go about your day while your kitchen fills with those amazing savory aromas. Top it with shredded cheese, a dollop of sour cream, or your favorite garnishes.

It’s a no-fuss meal that’s perfect for busy weeknights or lazy weekend dinners, especially when there’s a chill in the air.

What Kind of Ground Beef Should I Use?

For chili, you’ll want to use ground beef that’s lean but still has enough fat to keep the meat tender during the long cooking time. An 85/15 blend (meaning 85% lean meat and 15% fat) is ideal for this recipe – it gives you the perfect balance of flavor and texture without making your chili too greasy. While you could use a leaner mix like 90/10, it might end up a bit drier after the long simmer in your crockpot. If you’re buying from the butcher counter, just ask for “ground chuck,” which typically has this ideal fat ratio. Remember to brown your meat before adding it to the crockpot – this step helps develop deeper flavors and gives your chili a better texture.

Options for Substitutions

This chili recipe is super adaptable and you can make several swaps based on what you have in your kitchen:

• Ground beef: You can easily swap the ground beef for ground turkey, chicken, or even plant-based alternatives like Beyond Meat. If using turkey or chicken, add an extra tablespoon of oil to maintain moisture.
• Beans: Feel free to mix and match any beans you have on hand – black beans, navy beans, or great northern beans all work well. Just keep the total amount of beans the same.
• Jalapeños: If jalapeños are too spicy or not available, use poblano peppers for a milder heat. Or kick it up with serrano peppers if you like it hotter. You can also use canned green chiles.
• Spices: Out of a specific spice? You can use generic taco seasoning in a pinch – about 4-5 tablespoons will do. Just reduce the salt since taco seasoning usually contains it.
• Canned tomatoes: Fire-roasted tomatoes make a good swap for regular diced tomatoes. You can also use crushed tomatoes or even fresh tomatoes (about 6-7 medium ones, diced).
• Yellow onion: Red or white onions work just as well. If you’re out of fresh onions, you can use 2 tablespoons of dried onion flakes instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crockpot chili is skipping the crucial step of browning your ground beef before adding it to the slow cooker – this extra step adds deep flavor and prevents greasy, unappetizing texture. Another common error is adding too much liquid at the start, since the slow cooking process naturally releases moisture from the vegetables and meat – it’s better to start with less liquid and adjust later if needed. To keep your chili from becoming bland, don’t forget to bloom your spices by stirring them into the meat while it’s browning, which helps release their essential oils and intensifies their flavors. For the best texture, wait until the last 30 minutes of cooking to add your beans, as this prevents them from becoming too mushy and maintains their shape.

What to Serve With Chili?

This spicy chili is perfect for pairing with classic sides that help balance out the heat and add different textures to your meal. A piece of warm cornbread slathered with butter is my go-to side dish – it’s perfect for soaking up all that tasty chili sauce. For toppings, I like to set out bowls of sour cream, extra shredded cheese, diced avocado, and fresh cilantro so everyone can customize their bowl. If you want to keep things simple, a bag of corn chips or tortilla chips works great for scooping, or you can serve your chili over a bed of fluffy white rice to make it even more filling.

Storage Instructions

Keep Fresh: This chili gets even better after a day or two! Place it in an airtight container and keep it in the fridge for up to 5 days. The flavors will continue to develop, making each bowl more tasty than the last.

Freeze: Chili is perfect for freezing! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll stay good in the freezer for up to 3 months. I like to freeze it in individual portions for easy lunch options.

Reheat: When you’re ready to enjoy your chili again, warm it up on the stovetop over medium-low heat, stirring occasionally. Or pop it in the microwave, heating in 1-minute intervals and stirring between each. Add a splash of water or broth if it seems too thick after reheating.

Preparation Time	15-20 minutes
Cooking Time	240-360 minutes
Total Time	255-380 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 150-180 g
• Fat: 120-140 g
• Carbohydrates: 200-250 g

Ingredients

For the seasoning blend:

• 1 tsp cayenne pepper
• 1 tsp dried oregano
• 1 tsp onion powder
• 1 1/2 tsp garlic powder
• 4 tbsp chili powder
• 1 tbsp ground coriander
• 1 tbsp ground cumin (for a warm, earthy flavor)

For the chili:

• 2 large jalapenos (finely diced, seeds removed for less heat)
• 32 oz kidney beans (rinsed and drained)
• 2 garlic cloves (minced)
• 30 oz diced tomatoes
• 1/2 medium yellow onion (finely diced)
• 32 oz pinto beans (rinsed and drained)
• 1 tbsp salt
• 2 1/2 lb ground beef (15% fat or less, I prefer Laura’s Lean Beef)

For serving:

• 4 to 6 oz shredded cheese

Step 1: Prepare the Ingredients

Begin by mixing all the chili seasoning spices together in a small bowl.

Chop the onion, jalapeno, and garlic, setting them aside for use in the meat preparation.

Take about a cup each of kidney beans and pinto beans, place them in a blender, and blend for 2 minutes to make a bean paste.

Set the bean paste aside for later use.

Step 2: Brown the Ground Beef

In a cast iron skillet, brown the ground beef over medium heat for about 5 minutes.

Once the meat has browned, drain any excess fat.

Add approximately 3 tablespoons of the chili seasoning, 2 teaspoons of salt, and the chopped onion, garlic, and half of the jalapenos to the skillet.

Stir these ingredients into the beef and cook for about 2 minutes, ensuring that you chop the meat into small, bite-sized pieces.

Step 3: Assemble the Chili

Transfer the cooked meat mixture into the crock pot.

Add the tomatoes and whole beans, and stir them together.

Add the reserved bean paste, 2-3 more tablespoons of the chili seasoning, and the remaining chopped jalapeno into the crock pot.

Stir everything together until well combined.

Step 4: Cook the Chili

Set the crock pot to cook on low for about 4-6 hours.

This slow cooking process allows the flavors to meld together beautifully.

About 30 minutes prior to serving, adjust the crock pot setting to warm.

Slowly add the remaining 2 teaspoons of salt, tasting as you go to reach your desired flavor balance.

Step 5: Serve and Garnish

Once you’re satisfied with the seasoning, serve the chili hot.

Top with your favorite garnishes, such as shredded cheese, sour cream, or chopped green onions.

Enjoy the hearty and flavorful chili!