I love how easy this chili is to make without sacrificing any of that deep, slow-cooked flavor. The combination of beef, sausage, beans, and spices creates a thick, filling chili that’s perfect on its own or piled high with toppings. It’s great for feeding a crowd, meal prepping, or freezing for later. Whether I serve it with cornbread, chips, or over baked potatoes, it always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound lean ground beef 1 pound Italian sausage (or spicy sausage or more ground beef) 1 medium yellow onion, diced 1 red bell pepper, chopped 1 to 2 garlic cloves, minced 30 ounces kidney beans (2 cans), rinsed and drained 15 ounces pinto beans (1 can), rinsed and drained 29 ounces diced tomatoes (with juice) 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 pepper ½ teaspoon salt ½ teaspoon ground black pepper 1 tablespoon brown sugar or granulated sugar
Directions
I start by browning the ground beef and sausage in a large skillet over medium heat until almost cooked through—some pink is okay.
I add the diced onion, red bell pepper, and garlic to the skillet and cook until the onion is soft and translucent.
I transfer the meat and veggie mixture into my 6-quart slow cooker.
I add in the drained kidney and pinto beans, then pour in the diced tomatoes (with juice), tomato paste, tomato sauce, Worcestershire sauce, beef broth, and hot sauce.
I sprinkle in all the seasonings: chili powder, cumin, smoked paprika, cayenne, salt, pepper, and sugar. Then I stir everything together until well combined.
I cover the slow cooker and let it cook on low for 4 to 6 hours or high for 2 to 3 hours, stirring occasionally.
Once it’s ready, I serve the chili hot with all my favorite toppings like shredded cheese, sour cream, and corn chips.
Servings and timing
This recipe makes about 10 servings and takes 2 hours and 15 minutes total—with 15 minutes of prep and 2 hours of cooking on high, or longer on low if preferred.
Variations
I sometimes swap the sausage for ground turkey or plant-based crumbles for a lighter or vegetarian option.
For extra texture, I add a can of black beans or a cup of corn kernels.
When I want it extra spicy, I add more cayenne or chopped jalapeños.
A splash of beer instead of broth gives a deeper, richer flavor.
Storage/Reheating
Leftover chili stores well in the fridge for up to 4 days in an airtight container. I reheat it on the stovetop over medium-low heat or in the microwave until warmed through.
To freeze, I let the chili cool, then portion it into freezer-safe containers or bags. It freezes well for up to 3 months. I thaw it in the fridge overnight and reheat as usual.
FAQs
Can I make this chili without sausage?
Yes. I often use all ground beef or swap in another protein like ground turkey or chicken.
Is this chili spicy?
It has a mild kick from the cayenne and hot sauce, but I can easily adjust the heat up or down depending on my taste.
Can I cook this overnight?
Yes, on the low setting for 6–8 hours works great. I just make sure to stir it before serving to redistribute everything.
What’s the best topping for chili?
I love topping mine with shredded cheese, sour cream, green onions, and corn chips or tortilla chips for crunch.
Can I make this on the stovetop instead?
Definitely. I just follow the same steps in a large pot or Dutch oven, simmering the chili over low heat for about 1 hour, stirring occasionally.
Conclusion
This Crockpot Chili recipe is everything I want in a comfort food classic—easy to make, full of bold flavor, and endlessly customizable. Whether I’m feeding my family on a busy weeknight or prepping for a big game day, it’s always a hit. I keep this recipe on repeat all season long!
This hearty crockpot chili is packed with ground beef, sausage, beans, and bold spices. An easy, comforting slow cooker meal perfect for game day, cold nights, or feeding a crowd.
Ingredients
1 pound lean ground beef
1 pound Italian sausage (or use more ground beef)
1 medium yellow onion, diced
1 red bell pepper, seeded and chopped
1–2 garlic cloves, minced
30 oz kidney beans, rinsed and drained (2 cans)
15 oz pinto beans, rinsed and drained (1 can)
29 oz diced tomatoes (with juice)
3 oz tomato paste
8 oz 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 pepper
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon brown sugar (or granulated sugar)
Instructions
Brown the Meat: In a skillet over medium heat, cook the ground beef and sausage until mostly browned (a little pink is okay).
Add Aromatics: Stir in onion, bell pepper, and garlic. Cook until onions are soft and translucent.
Transfer to Crockpot: Move the meat mixture to a 6-quart slow cooker.
Add Beans: Stir in kidney and pinto beans.
Add Tomatoes & Liquids: Add diced tomatoes, tomato paste, tomato sauce, Worcestershire, broth, and hot sauce.
Season: Add chili powder, cumin, smoked paprika, cayenne, salt, pepper, and sugar. Stir everything to combine.
Cook: Cover and cook on low for 4–6 hours or high for 2–3 hours, stirring occasionally.
Serve: Top with shredded cheese, sour cream, tortilla chips, green onions, or corn chips if desired.
Notes
Make Ahead & Storage: Store in the fridge for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat Tips: Gently reheat on the stovetop or in the microwave, adding a splash of broth if needed.
Customize: Use all ground beef for a milder flavor or add more heat with extra cayenne or chopped jalapeños.
