Crockpot Chili: Easy Turkey Bacon and Beef Delight for Cozy Nights
Crockpot Chili is a hearty and flavorful dish perfect for cozy nights, featuring turkey bacon, ground beef, and a blend of spices.
Equipment
- skillet
- Slow Cooker
Ingredients
Meats
- 5 slices bacon chopped
- 2 pounds ground beef 80/20
- 1 pound Italian sausage mild or hot
Vegetables
- 1 red bell pepper finely diced
- 1 green bell pepper finely diced
- ½ cup celery 2 stalks, finely diced
- 1 cup yellow onion 1 small onion, finely diced
- 1 small jalapeño optional, finely diced
Other Ingredients
- 1 tablespoon minced garlic
- 6 ounces tomato paste
- 48 ounces chili beans pinto beans in chili sauce, 3×16-ounce cans
- 56 ounces petite diced tomatoes 2×28-ounce cans
Seasonings
- 4 tablespoons chili powder
- 1 tablespoon dried oregano
- 2 teaspoons cumin
- 1 teaspoon dried basil
- 1 teaspoon seasoned salt
- ¾ teaspoon pepper
- 1 teaspoon cayenne pepper optional
- 1 teaspoon paprika
- 1 tablespoon granulated sugar
- 1 tablespoon Worcestershire sauce
- 3 beef bouillon cubes
Toppings
- Toppings as desired see note 3
Instructions
Cooking Steps
- In a skillet over medium heat, cook the bacon until crisp. Remove and place on a paper-towel-lined plate to drain. Set aside.
- Leave the bacon grease in the skillet. Add the bell peppers, celery, onion, jalapeño, and garlic. Sauté over medium heat, stirring occasionally until tender, about 5–8 minutes. Add the seasonings and tomato paste and cook until fragrant, 1–3 more minutes. Transfer everything to the slow cooker.
- Add the chili beans (with liquid), diced tomatoes (with liquid), sugar, Worcestershire sauce, and crumbled bouillon cubes to the slow cooker.
- In the same skillet, cook and crumble the ground beef and Italian sausage over high heat. Brown in batches, if needed, so the meat can be in a single layer and is able to sear nicely instead of steaming, which adds more flavor. Cook until deeply browned. Drain excess fat, then add the meat to the slow cooker along with the bacon. Stir everything well.
- Cover and cook on low for 6–8 hours.
- Taste and adjust seasonings (like salt, pepper, and chili powder) if needed. Serve with fresh cilantro, sour cream, and Cheddar cheese.
Notes
This recipe fills a 6-quart slow cooker to the top. It makes a huge batch, perfect for eating throughout the week, taking to a chili cook-off, or freezing in portions. The jalapeño and cayenne pepper add heat, so omit or reduce if preferred. Add your favorite toppings such as sour cream, diced avocado, sharp cheddar cheese, or cilantro.
Nutrition
Serving: 1servingCalories: 620kcalCarbohydrates: 45gProtein: 33gFat: 35gSaturated Fat: 13gTrans Fat: 1gCholesterol: 99mgSodium: 2264mgPotassium: 1791mgFiber: 12gSugar: 20gVitamin A: 2165IUVitamin C: 51mgCalcium: 165mgIron: 9mg
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