Crockpot Chili with Beef, Sausage and Bacon

Crockpot Chili with Beef, Sausage and Bacon

ByDorothy Miller
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This is a chili for a crowd: two kinds of meat, crispy bacon, three cans of chili beans and enough seasoning to stand up to a pile of toppings. It makes about ten servings, so I make it in the fall when people drop by.

The work happens at the start. You crisp the bacon, soften the peppers and onion in its drippings, and brown the beef and sausage. After that, everything goes into the crockpot and you can forget about it for eight hours.

Why I brown everything first

It is tempting to dump raw meat straight into the slow cooker. The chili is fine, but it tastes flat and the texture is soft. Ten minutes of browning gives you deeper flavor and lets you drain off extra fat before it goes in the pot.

Taste it at the end, not the beginning. Bouillon cubes, seasoned salt and canned beans all bring salt, so adjust once it has cooked down. Chili weather calls for more of my soups, stews and hearty dinners.

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Crockpot Chili with Beef, Sausage and Bacon

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A big slow cooker chili with ground beef, Italian sausage, bacon, chili beans, tomatoes and warm spices.

  • Author: Dorothy Miller
  • Prep Time: 30 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 30 minutes
  • Yield: 10 servings 1x

Ingredients

Scale
  • 5 slices bacon, chopped
  • 1 red bell pepper, finely diced
  • 1 green bell pepper, finely diced
  • 1/2 cup finely diced celery (2 stalks)
  • 1 cup finely diced yellow onion (1 small onion)
  • 1 small jalapeño, finely diced (optional)
  • 1 tablespoon minced garlic
  • 6 ounces tomato paste
  • 48 ounces chili beans (pinto beans in chili sauce, three 16-ounce cans)
  • 56 ounces petite diced tomatoes (two 28-ounce cans)
  • 2 pounds ground beef (80/20)
  • 1 pound Italian sausage (mild or hot)
  • 4 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 2 teaspoons cumin
  • 1 teaspoon dried basil
  • 1 teaspoon seasoned salt
  • 3/4 teaspoon pepper
  • 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon paprika
  • 1 tablespoon granulated sugar
  • 1 tablespoon Worcestershire sauce
  • 3 beef bouillon cubes
  • Toppings as desired

Instructions

  1. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and leave the drippings in the pan.
  2. Add the bell peppers, celery, onion and jalapeño (if using). Cook until tender, about 5-7 minutes. Add the garlic and cook 1 minute more. Set aside.
  3. In the same skillet, brown the ground beef and sausage over medium-high heat, breaking them up. Drain excess fat if needed.
  4. Transfer the meat to the slow cooker. Add the vegetables, bacon, tomato paste, chili beans, diced tomatoes, all the spices, sugar, Worcestershire sauce and bouillon cubes. Stir well.
  5. Cover and cook on low for 8 hours or on high for 4 hours.
  6. Taste, adjust the seasoning and serve with your favorite toppings.

Notes

Let the chili rest 10-15 minutes before serving. Swap the beans or adjust the spice to taste. Leftovers are even better the next day.

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Frequently Asked Questions

Can I make it on the stovetop?

You can simmer it in a large pot over low heat, covered and stirred now and then, until the flavors come together. Keep the heat low so the bottom does not scorch.

How spicy is it?

The jalapeño and cayenne are optional. Leave them out for a milder pot and let people add hot sauce at the table.

Should it rest before serving?

Give it 10 to 15 minutes off the heat. Leftovers are even better the next day.

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