Last month I made chili that ended up being my favorite batch so far. It was delicious, spicy, warm, and perfect for the cold day we were having. I usually never make chili the same way but I’ve gotten the basics down well enough that I wanted to share how I made this great batch of spicy chili.
Spicy Crockpot Chili Ingredients
Spicy Crockpot Chili Ingredients
- 2 pounds lean ground beef
- 1 can hot chili beans
- 1 can dark red kidney beans
- 1 can peeled diced tomatoes (no salt)
- 1 can stewed italian tomatoes
- 1 can tomato paste
- 1/2 can (12 oz) beer
- 1 large onion, diced
- 2 tablespoons sliced jalapenos, chopped
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce (Louisiana)
- 1 tablespoon minced garlic
- 1/4 cup ketchup
- 1/4 cup chili powder
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 tablespoon crush red pepper flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
Spicy Crockpot Chili Toppings
- 1 bag corn chips such as Fritos
- 1 package shredded Cheddar cheese
- 1 container light sour cream or greek yogurt
Spicy Crockpot Chili Directions
- Heat skillet to medium-high heat. Crumble ground beef and cook until browned. Drain the excess grease off.
- Pour the meat into crockpot. Add beans, tomatoes, tomato paste, ketchup and beer. Stir.
- Add onion and jalapenos. Season with chili powder, Worcestershire sauce, garlic, cumin, hot sauce, salt, pepper, cayenne, paprika. Stir to blend.
- Cover crockpot and cook on low heat for 6 to 8 hours. Stir occasionally.
- After 2 hours, taste and adjust seasonings if necessary. After another 2 hours, repeat.
- At serving time, remove lid and serve from crockpot by ladling into bowls.
- Top bowls of chili with individual preferred toppings of corn chips, cheese, sour cream.
This was seriously the best chili I’ve made in a while, possibly ever. I love making chili in the crockpot because the longer the chili cooks together the more the flavors blend and the better it tastes.
I was thrilled to have leftovers and even more excited that everyone who tried it loved it. I definitely plan to make this exact chili and again and again and again. There may be more recipe tweaking in the future and probably the addition of more vegetables when I’m eating it alone, but overall I’m very happy with this spicy chili!
The crockpot I use for this chili and all crockpot recipes is the an oval Rival Crock-Pot. I believe it’s an older version of this Crock-Pot SCCPVP600-S 6-Quart Smart-Pot Oval Slow Cooker, Stainless Steel. Mine is a couple years older and really the only difference seems to be the handles.
Why this slow cooker is awesome:
- 6-quart capacity is perfect for 7 or more people or a 6-pound roast
- Removable oval stoneware that is also stylish for your table
- Easy-to-use programmable pre-set digital controls
- Shifts to warm setting automatically once the cook time is complete
- Dishwasher-safe stoneware and lids for easy clean-up
I’m pretty much in love with both my crockpot and the chili it helps me make. Making chili in the crockpot is my favorite and much preferred way since the slower it cooks the better it tastes. If you don’t have a crockpot, go get one now!
If you want some other crockpot meals to try, then check out these crockpot options:
Happy slow chili cooking!