There's something almost magical about walking into a house filled with the warm, spiced aroma of chili that's been simmering all day.

It feels like a hug from the inside, a promise of a hearty, satisfying meal that’s been made with a little bit of patience and a whole lot of love.

Why This Chili Is Different

Now, I know what you might be thinking: another chili recipe?

But this one, well, it’s got a bit of a reputation, and for good reason.

This particular recipe was born from a friendly, yet fiercely competitive, work cook-off.

Its creator, Elly, spent months tweaking and testing, determined to craft a chili that wouldn't just participate, but would dominate.

The result is a recipe that has consistently earned rave reviews and, more importantly, those coveted first-place ribbons.

One home cook even reported back, saying the "mouthfeel was spot on" and it was a huge hit with their coworkers.

So, what's the secret? It’s not just one thing, but two.

First, we embrace the low-and-slow magic of the crockpot, which coaxes every ingredient into tender, flavorful harmony.

And second, we absolutely refuse to just dump everything in raw.

We take a few extra minutes to build a foundation of flavor in a skillet, a step that makes all the difference between a good chili and an award-winning one.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to chili success. Here’s what you’ll need, and why each one matters:

• Bacon: This is our secret weapon for a subtle, smoky depth that lingers in the background.
• Red & Green Bell Peppers, Celery, and Onion: This classic trio, known as the "holy trinity" in some cuisines, creates a sweet and savory flavor base.
• Jalapeño & Garlic: The jalapeño brings a customizable kick, while the garlic provides an essential, aromatic punch.
• Ground Beef & Italian Sausage: The beef gives it that classic heartiness, and the sausage adds a fantastic layer of herby, fennel-spiced flavor.
• Chili Beans & Petite Diced Tomatoes: These form the hearty, liquid base of our chili; the beans come in a chili sauce that adds instant flavor.
• Tomato Paste: This is our flavor concentrator and thickening agent, giving the chili a rich, deep color and body.
• Chili Powder, Oregano, Cumin, Basil, Paprika & Cayenne: This is our custom spice blend, offering warmth, earthiness, and a touch of heat.
• Seasoned Salt & Pepper: These workhorses enhance all the other flavors and add necessary seasoning.
• Granulated Sugar: A tiny bit helps to balance the acidity from the tomatoes, rounding out the flavor profile.
• Worcestershire Sauce & Beef Bouillon Cubes: These are our ultimate flavor boosters, adding a tangy, savory, and intensely meaty undertone.

The Right Tools for the Job

You don't need a kitchen full of fancy gadgets to make incredible chili.

Just two key pieces of equipment will set you up for success.

A good, large skillet is non-negotiable here.

You'll need the surface area to properly brown the meat and sauté the veggies without steaming them.

And of course, you’ll need your trusty slow cooker.

A standard 6-quart model is perfect for this recipe, giving everything enough room to bubble and meld together beautifully.

How to make Crockpot Chili?

The process is straightforward, but each step has a purpose. Follow along, and you'll be rewarded.

Step 1- The Bacon Foundation

Start by cooking your chopped bacon in a large skillet over medium heat until it's nice and crisp.

Pull the bacon out and let it drain on a paper towel, but, and this is important, leave every last bit of that glorious bacon grease in the pan.

Step 2- Sautéing the Aromatics

To that bacon grease, add your diced bell peppers, celery, onion, and jalapeño.

Sauté them until they've softened and taken on a little color, which should take about five to eight minutes.

Now, stir in the minced garlic and all of those wonderful dried spices—the chili powder, oregano, cumin, basil, seasoned salt, pepper, cayenne, and paprika.

Let them cook for just a minute until they become incredibly fragrant.

Step 3- Building the Base

Add the entire can of tomato paste to the skillet with the veggies and spices.

Stir and cook for another minute or two; this step helps to cook out the raw tomato taste and deepens its flavor.

Then, scrape this entire flavorful mixture into your waiting crockpot.

Step 4- Browning the Meat

In that same skillet (no need to wash it—all those browned bits are flavor!), cook and crumble the ground beef and Italian sausage.

Don't crowd the pan; cook in batches if you need to, so the meat browns beautifully instead of steaming.

Once the meat is deeply browned and cooked through, drain off any excess fat.

Then, add the meat, along with the reserved crispy bacon, to the crockpot.

Step 5- The Final Combine

Now, for the easy part. Pour in the chili beans (with their sauce) and the diced tomatoes (with their juice).

Add the Worcestershire sauce, the sugar, and drop in the beef bouillon cubes, crumbling them a bit with your fingers as you go.

Step 6- The Slow Cook

Give everything in the crockpot a really good stir to combine all those incredible ingredients.

Put the lid on, set it to LOW, and let it work its magic for 6 to 8 hours.

Step 7- The Final Taste

Once the cooking time is up, give your chili a taste.

This is your chance to be the chef—add a pinch more salt, another dash of chili powder, or a crack of black pepper until it's absolutely perfect for you.

Tips

A few little insights can take your chili from great to legendary.

• Low and Slow is the Way to Go: Resist the urge to cook on high. The long, gentle heat is what tenderizes the meat and allows the flavors to fully marry.
• Invest in Good Tomatoes: Since tomatoes are a main component, using a quality brand you enjoy really does make a noticeable difference in the final taste.
• The Overnight Advantage: Chili is almost always better the next day. Make it a day ahead, let it cool, and refrigerate it overnight. The flavors intensify beautifully.
• Don't Skip the Toppings: Toppings aren't just garnish; they're an integral part of the experience, adding fresh, creamy, and crunchy contrasts.
• Adjust the Heat to Your Liking: Remember, you control the spice. Omit the jalapeño and cayenne for a mild version, or double them if you're feeling brave.

Beyond the Bowl: Serving Your Masterpiece

While a simple bowl of chili is a beautiful thing, this recipe is so versatile it can be the star of several different meals.

For a cozy, carb-loaded dinner, split open some fluffy baked potatoes and ladle the chili right over the top.

Add a dollop of sour cream and a sprinkle of cheddar cheese for the ultimate comfort food.

Turn taco night on its head by serving the chili over crispy tortilla chips or warm fry bread to create Navajo Tacos.

Let everyone build their own masterpiece with all the favorite toppings.

And don't forget about leftovers. Stir some chili into your favorite mac and cheese for a decadent chili mac.

Or, spoon it over grilled hot dogs for chili dogs that will blow everyone away.

Storing and Freezing for Future Feasts

This chili makes a generous amount, which is wonderful news for your future self.

Properly stored, it’s a gift that keeps on giving.

Let the chili cool completely before transferring it to airtight containers.

It will stay fresh in the refrigerator for up to 4 days, making for effortless lunches or quick dinners.

To freeze, you have two fantastic options. You can freeze it after it's cooked and cooled.

Portion it into freezer-safe bags or containers, and it will be perfect for up to 3 months.

Or, you can assemble the entire recipe as a freezer meal.

Combine all the pre-cooked ingredients (your browned meat and sautéed veggies) in a large freezer bag, seal it, and freeze it flat.

When you're ready, just thaw it in the fridge overnight and cook it in the crockpot as directed.

There you have it. A chili recipe with a proven track record, designed for real life and real flavor.

So grab your skillet, dust off your crockpot, and get ready to make a pot of something truly special.