Brianna’s Crockpot or Slow Cooker Chili (the best and only chili recipe you’ll ever need!)

It’s fall, ya’ll! I have to learn to say ya’ll now that we live in Alabama I guess. Fall means soup season and I have the perfect recipe for you to add to your meal planning!

This is the best and only chili recipe you’ll ever need. I have made this recipe for so many different groups of people (in multiple countries even) and I’ve never met someone who doesn’t ask for this recipe. It truly is the best and only chili recipe you’ll need. When I put my name in the title of a recipe it means that it’s a very tried and true recipe that I’ve spent a lot of time testing and re-testing and have made it for numerous people to try out before perfecting it. It has a solid stamp of approval from not only me but a lot of other people.

Some things I’ve heard about this recipe-

• Sorry Mom, your chili is good but this is even better!
• My kids told me they don’t want me to make my recipe anymore!
• Can you send me the recipe so I can make it for our church chili cook-off?
• Is this on your website yet??

Well, now it is! If you make this please leave a comment below! If this wins your church chili cook off this fall, please please let me know!

I freeze about half of this when I make it for just my family. It thaws and re-heats wonderfully. Usually the first night I make this we eat it normally, then a few days later I serve it over baked potatoes and anything that’s left after that I will freeze. It’s impossible to make a small pot of Chili so unless you have a lot of guests coming over, expect a lot of leftovers.

Brianna’s Crockpot or Slow Cooker Chili (the only chili recipe you’ll ever need!)

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The best chili recipe! The only chili recipe you need to feed a crowd.

• Prep Time: 10 minutes
• Cook Time: 15 minutes active
• Total Time: 25 minutes active plus 1-8 hours inactive time
• Yield: at least 15 servings 1x

Ingredients

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1 pound of bacon

1 large red onion, diced

1 red bell pepper, seeded and diced

1 yellow bell pepper, seeded and diced

1–3 jalapeño, seeded and minced *see note

1.5 pounds ground beef

4 cloves garlic, minced

1 can kidney beans, drained

1 can black beans, drained

1 can pinto beans, drained

1 can crushed tomatoes (15 oz)

1 4oz can green Chiles

1 can corn, drained *see note

6 oz can or tube of tomato paste

2 cups beef broth

1 Tablespoon oregano

2 teaspoons cumin

1 Tablespoon cocoa powder

2 teaspoons salt (plus more to taste)

1 teaspoon pepper

1 1/2 teaspoons paprika (or smoked paprika)

1 Tablespoon chili powder

1 Tablespoon Worcestershire sauce

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Instructions

Slow cooker Directions-

Cook the bacon in a large skillet till crisp. Remove the bacon to a paper towel lined plate and add the onions and peppers to the skillet and cook till soft in the bacon grease. Add the ground beef and cook till browned. Add the minced garlic and cook for an additional 30 seconds.

Drain the grease and add the contents of the entire skillet into a slow cooker.

Crumble the bacon and add to the slow cooker along with the rest of the ingredients on the list. Cook on low for 8 hours or medium for 4-6 hours.

Serve with your favorite chili toppings such as grated cheese, sour cream, cilantro, tortilla chips or Fritos. And of course corn bread!

Stove top directions-

Cook the bacon in a large pot till crisp. Remove the bacon to a paper towel lined plate and add the onions and peppers to the pot and cook till soft in the bacon grease over about medium heat. Add the ground beef and cook till browned. Add the minced garlic and cook for an additional 30 seconds.

Drain the grease and crumble the bacon and add to the pot along with the rest of the ingredients on the list. Reduce the heat to low and let it cook for about an hour or up to about 2.5 hours, stirring once in a while.

Serve with your favorite chili toppings such as grated cheese, sour cream, cilantro, tortilla chips or Fritos. And of course corn bread!

Notes

Some people don’t like corn in their chili. You can definitely leave it out if you want.

If you seed and take away the membranes in all the jalapeños, even 3 won’t make this spicy. If you want it more spicy leave the membranes and seeds.

I freeze about half of this when I make it for just my family. It thaws and reheats wonderfully. Usually the first night I make this we eat it normally, then a few days later I serve it over baked potatoes and anything that’s left after that I will freeze. It’s impossible to make a small pot of Chili so unless you have a lot of guests coming over, expect a lot of leftovers.