Venture into the heart of Texas comfort food with these 28 delicious chili recipes, perfectly crafted for your crock pot. Whether you crave classic beef, smoky turkey, or a bold vegetarian twist, this roundup has a simmering pot of goodness for every taste. Get ready to fill your kitchen with incredible aromas and discover your new favorite cozy meal—let’s dive into these mouthwatering recipes!
Classic Texas Crock Pot Chili
Melt away winter blues with this hearty, hands-off chili. Dump everything in your crock pot, set it, and forget it—dinner practically cooks itself while you tackle your day. Bold spices and tender beef create a cozy meal that’ll have everyone begging for seconds.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– Ground beef – 2 lbs
– Yellow onion – 1 large, diced
– Garlic – 4 cloves, minced
– Beef broth – 2 cups
– Crushed tomatoes – 28 oz can
– Tomato paste – 6 oz can
– Chili powder – ¼ cup
– Cumin – 2 tbsp
– Oregano – 1 tbsp
– Salt – 2 tsp
– Black pepper – 1 tsp
– Kidney beans – 15 oz can, drained and rinsed
Instructions
1. Brown the ground beef in a large skillet over medium-high heat for 8–10 minutes, breaking it into crumbles with a spatula.
2. Transfer the browned beef to a 6-quart crock pot.
3. Add the diced onion and minced garlic to the same skillet; sauté over medium heat for 5 minutes until softened.
4. Pour the sautéed onion and garlic into the crock pot with the beef.
5. Stir in the beef broth, crushed tomatoes, and tomato paste until fully combined.
6. Add the chili powder, cumin, oregano, salt, and black pepper; mix well to coat all ingredients evenly.
7. Cover the crock pot and cook on low heat for 8 hours, stirring once halfway through to prevent sticking.
8. After 8 hours, stir in the drained kidney beans and cook uncovered on high heat for 15 more minutes to warm the beans through.
9. Ladle the chili into bowls and serve immediately.
A rich, thick chili with tender beef that falls apart at the touch of a spoon. The deep, smoky spices meld perfectly with the creamy kidney beans—try topping it with shredded cheddar and a dollop of sour cream for extra indulgence, or spoon it over crispy tortilla chips for a fun twist.
Smoky Beef and Bean Chili
A smoky, hearty chili that’s perfect for cozy nights—packed with bold flavor and ready in under an hour. Grab your pot and let’s get simmering.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Ground beef – 1 lb
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Chili powder – 2 tbsp
– Smoked paprika – 1 tbsp
– Cumin – 1 tsp
– Crushed tomatoes – 1 (28 oz) can
– Beef broth – 2 cups
– Kidney beans – 1 (15 oz) can, drained and rinsed
– Black beans – 1 (15 oz) can, drained and rinsed
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add diced onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Add ground beef, breaking it up with a spoon, and cook until no pink remains, about 6–8 minutes. Tip: Drain excess fat for a leaner chili.
5. Stir in chili powder, smoked paprika, cumin, salt, and black pepper until the beef is evenly coated.
6. Pour in crushed tomatoes and beef broth, scraping the bottom of the pot to release any browned bits.
7. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally. Tip: Simmering deepens the flavors—don’t rush it.
8. Add drained and rinsed kidney beans and black beans, stirring to combine.
9. Continue simmering for 10 more minutes until the chili thickens slightly. Tip: For extra thickness, mash a few beans against the pot with a spoon.
10. Remove from heat and let sit for 5 minutes before serving.
Serve this chili piping hot with a dollop of sour cream or shredded cheese. The texture is thick and chunky, with a rich, smoky depth from the paprika that pairs perfectly with cornbread or over baked potatoes. Leftovers taste even better the next day as the spices meld together.
Spicy Slow-Cooked Texas Chili
Tired of bland chili? This Spicy Slow-Cooked Texas Chili transforms basic ingredients into a bold, smoky masterpiece. Grab your slow cooker—it’s time to build layers of flavor that’ll make your taste buds dance.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 6 hours
Ingredients
– Ground beef – 2 lbs
– Yellow onion – 1 large, diced
– Garlic – 4 cloves, minced
– Beef broth – 2 cups
– Crushed tomatoes – 1 (28-oz) can
– Tomato paste – 2 tbsp
– Chili powder – ¼ cup
– Ground cumin – 2 tsp
– Smoked paprika – 1 tsp
– Cayenne pepper – ½ tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 1 tbsp
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add ground beef and cook for 8–10 minutes, breaking it into small crumbles with a spatula until no pink remains.
3. Transfer the browned beef to a 6-quart slow cooker using a slotted spoon, leaving any fat in the skillet.
4. In the same skillet, add diced onion and cook over medium heat for 5 minutes until translucent.
5. Add minced garlic and cook for 1 minute more until fragrant, stirring constantly to prevent burning.
6. Pour the onion-garlic mixture into the slow cooker with the beef.
7. Add beef broth, crushed tomatoes, tomato paste, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper to the slow cooker.
8. Stir all ingredients thoroughly until well combined.
9. Cover and cook on low heat for 6 hours, avoiding opening the lid to maintain temperature.
10. After 6 hours, uncover and skim off any excess fat from the surface with a spoon.
11. Let the chili rest for 10 minutes before serving to allow flavors to meld.
Perfectly tender beef melts into a rich, smoky broth with a slow-building heat from the cayenne. Serve it over crispy tortilla chips for crunch or with a dollop of cool sour cream to balance the spice.
Hearty Brisket Chili
Every winter needs a hero—this brisket chili is it. Elevate your comfort food game with smoky depth and melt-in-your-mouth texture. Get ready for the coziest bowl of your life.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– Brisket – 2 lbs
– Olive oil – 2 tbsp
– Yellow onion – 1 large
– Garlic – 4 cloves
– Chili powder – 2 tbsp
– Cumin – 1 tbsp
– Crushed tomatoes – 28 oz can
– Beef broth – 2 cups
– Kidney beans – 15 oz can
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Trim excess fat from the brisket and cut it into 1-inch cubes.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear brisket cubes in batches for 3–4 minutes per side until deeply browned—don’t overcrowd the pot.
4. Transfer seared brisket to a plate and set aside.
5. Dice the yellow onion and mince the garlic cloves.
6. Reduce heat to medium and sauté onion in the same pot for 5 minutes until translucent.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Stir in chili powder and cumin, toasting the spices for 30 seconds to unlock their flavor.
9. Pour in crushed tomatoes and beef broth, scraping up any browned bits from the bottom of the pot.
10. Return the seared brisket and any accumulated juices to the pot.
11. Bring the mixture to a simmer, then reduce heat to low and cover.
12. Cook for 3 hours, stirring occasionally, until the brisket is fork-tender.
13. Drain and rinse the kidney beans.
14. Add beans, salt, and black pepper to the chili, stirring to combine.
15. Simmer uncovered for an additional 20 minutes to thicken the chili slightly.
16. Taste and adjust seasoning if needed, but avoid over-salting as flavors concentrate during cooking.
Grab your favorite bowl—this chili boasts tender brisket shreds in a rich, smoky tomato base with pops of creamy beans. Serve it over crispy tortilla chips for crunch or top with a dollop of cool sour cream to balance the heat. Leftovers taste even better the next day as the flavors fully meld.
Texas Chili with Hatch Green Chiles
Kick your weeknight dinner up a notch with this smoky, hearty Texas chili. Grab your Dutch oven—we’re layering bold flavors with fire-roasted Hatch chiles and a trio of ground meats. No beans, no filler, just pure, spoon-coating goodness.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– Ground beef – 1 lb
– Ground pork – ½ lb
– Ground turkey – ½ lb
– Hatch green chiles – 2 cups, chopped
– Yellow onion – 1 large, diced
– Garlic – 4 cloves, minced
– Beef broth – 4 cups
– Tomato paste – ¼ cup
– Chili powder – 2 tbsp
– Cumin – 1 tbsp
– Oregano – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – 2 tbsp
Instructions
1. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 large diced yellow onion and cook for 5–7 minutes until translucent and edges are golden.
3. Add 4 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 lb ground beef, ½ lb ground pork, and ½ lb ground turkey to the pot. Break up with a wooden spoon and cook for 8–10 minutes until no pink remains and meat is browned.
5. Stir in 2 tbsp chili powder, 1 tbsp cumin, 1 tsp oregano, 1 tsp salt, and ½ tsp black pepper. Cook for 1 minute to toast the spices.
6. Add ¼ cup tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
7. Pour in 4 cups beef broth and 2 cups chopped Hatch green chiles. Scrape the bottom of the pot to release any browned bits.
8. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
9. Uncover and simmer for an additional 30 minutes until the chili thickens to a rich, spoon-coating consistency.
10. Taste and adjust seasoning with more salt if needed.
Rich, smoky, and deeply savory, this chili clings to your spoon with a velvety texture. The Hatch chiles add a subtle heat that builds with each bite. Serve it over crispy cornbread waffles or top with a dollop of cool sour cream and sharp cheddar for a perfect contrast.
Vegetarian Texas Chili in a Crock Pot
Make your meatless Monday legendary with this smoky, hearty chili that practically cooks itself. Dump everything in your crock pot, set it, and forget it—you’ll come home to a bold, Tex-Mex inspired feast that even carnivores will crave. It’s the ultimate hands-off dinner that delivers maximum flavor with minimal effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– Vegetable oil – 1 tbsp
– Yellow onion – 1 large, diced
– Garlic cloves – 4, minced
– Bell peppers – 2, diced
– Canned black beans – 2 (15 oz) cans, drained and rinsed
– Canned kidney beans – 1 (15 oz) can, drained and rinsed
– Canned diced tomatoes – 1 (28 oz) can
– Tomato paste – 2 tbsp
– Vegetable broth – 2 cups
– Chili powder – 3 tbsp
– Ground cumin – 1 tbsp
– Smoked paprika – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat 1 tbsp vegetable oil in a skillet over medium-high heat for 1 minute.
2. Add 1 large diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Transfer the onion and garlic mixture to a 6-quart crock pot.
5. Add 2 diced bell peppers, 2 cans drained black beans, 1 can drained kidney beans, and 1 can diced tomatoes to the crock pot.
6. In a small bowl, whisk together 2 tbsp tomato paste, 2 cups vegetable broth, 3 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper until smooth.
7. Pour the broth mixture over the ingredients in the crock pot and stir to combine everything evenly.
8. Cover the crock pot with its lid and cook on LOW heat for 6 hours. (Tip: For a thicker chili, remove the lid during the last 30 minutes of cooking to allow excess liquid to evaporate.)
9. After 6 hours, turn off the crock pot and let the chili sit uncovered for 10 minutes to thicken slightly. (Tip: Taste and adjust seasoning with an extra pinch of salt if needed, but avoid over-salting as flavors intensify during cooking.)
10. Serve the chili hot in bowls. (Tip: For extra depth, stir in a splash of lime juice or a dollop of vegan sour cream just before serving.)
Brimming with smoky paprika and earthy cumin, this chili boasts a rich, velvety texture from the slow-cooked beans and tomatoes. Pile it over baked potatoes or crispy tortilla chips for a satisfying crunch, or freeze leftovers in portions for effortless future meals.
Tex-Mex White Chicken Chili
Need a cozy dinner that’s ready fast? This Tex-Mex White Chicken Chili delivers bold flavor with minimal effort. Grab your pot and let’s go.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 1 tbsp
– Boneless, skinless chicken breasts – 1 lb
– White onion – 1, diced
– Garlic cloves – 3, minced
– Chicken broth – 4 cups
– Canned white beans – 2 (15 oz) cans, drained and rinsed
– Canned green chiles – 1 (4 oz) can
– Ground cumin – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Monterey Jack cheese – 1 cup, shredded
– Fresh cilantro – ¼ cup, chopped
– Lime – 1, cut into wedges
Instructions
1. Heat olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add chicken breasts and cook for 5–6 minutes per side until golden brown and internal temperature reaches 165°F.
3. Transfer chicken to a plate and let rest for 5 minutes, then shred with two forks.
4. In the same pot, add diced onion and cook for 3–4 minutes until translucent, stirring occasionally.
5. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
6. Pour in chicken broth, scraping the bottom of the pot to release any browned bits for extra flavor.
7. Stir in drained white beans, green chiles, ground cumin, salt, and black pepper.
8. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes to let flavors meld.
9. Add shredded chicken back to the pot and simmer for an additional 5 minutes.
10. Remove from heat and stir in shredded Monterey Jack cheese until fully melted and creamy.
11. Ladle into bowls and top with chopped cilantro and a squeeze of fresh lime juice.
This chili is creamy from the melted cheese yet light from the beans, with a subtle kick from the green chiles. Serve it with tortilla chips for crunch or over rice for a heartier meal—it’s versatile enough for weeknights or game-day gatherings.
Spicy Sausage and Beef Crock Pot Chili
Nail your next game day or cozy night with this set-it-and-forget-it chili. Grab your Crock Pot—we’re layering spicy sausage and beef for maximum flavor without the fuss. Let it simmer all day while you tackle your to-do list.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– Ground beef – 1 lb
– Spicy Italian sausage – 1 lb
– Yellow onion – 1 large, diced
– Garlic – 4 cloves, minced
– Crushed tomatoes – 28 oz can
– Tomato paste – 6 oz can
– Beef broth – 2 cups
– Chili powder – ¼ cup
– Cumin – 2 tbsp
– Kidney beans – 15 oz can, drained and rinsed
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Brown the ground beef and spicy Italian sausage in a large skillet over medium-high heat for 8-10 minutes, breaking it into crumbles with a spatula.
2. Transfer the browned meat to your Crock Pot using a slotted spoon, leaving any excess fat in the skillet.
3. Add the diced yellow onion to the same skillet and sauté for 5 minutes until translucent.
4. Stir in the minced garlic and cook for 1 more minute until fragrant.
5. Pour the onion-garlic mixture into the Crock Pot with the meat.
6. Add the crushed tomatoes, tomato paste, beef broth, chili powder, cumin, drained kidney beans, salt, and black pepper to the Crock Pot.
7. Stir all ingredients until well combined.
8. Cover the Crock Pot and cook on LOW for 6 hours. Tip: For a thicker chili, remove the lid during the last 30 minutes to let some liquid evaporate.
9. After 6 hours, give the chili a final stir. Tip: Taste and adjust seasoning if needed, but avoid over-salting as flavors concentrate during slow cooking.
10. Ladle the chili into bowls. Tip: For extra richness, top with a dollop of sour cream or shredded cheese right before serving.
Whip up this chili for a hearty, smoky bowl that’s packed with tender meat and a kick of spice. The long simmer melds the flavors into a deep, complex profile, while the beans add just the right texture. Serve it over cornbread, pile it on hot dogs, or freeze portions for an easy weeknight win—it only gets better with time.
Pulled Pork Texas Chili
Sizzle up your slow-cooker game with this smoky, meaty masterpiece. Pulled pork meets bold Texas chili for a hands-off dinner that packs serious flavor. Get ready to shred, simmer, and devour.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– Pork shoulder – 3 lbs
– Chili powder – ¼ cup
– Cumin – 2 tbsp
– Garlic powder – 1 tbsp
– Onion powder – 1 tbsp
– Crushed tomatoes – 28 oz can
– Beef broth – 2 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Trim excess fat from the pork shoulder.
2. Combine chili powder, cumin, garlic powder, onion powder, salt, and black pepper in a small bowl.
3. Rub the spice mixture evenly over all sides of the pork.
4. Place the seasoned pork in a 6-quart slow cooker.
5. Pour the crushed tomatoes and beef broth around the pork.
6. Cover and cook on LOW for 8 hours.
7. Remove the pork from the slow cooker and transfer to a large bowl.
8. Use two forks to shred the pork into bite-sized pieces.
9. Return the shredded pork to the slow cooker and stir to combine with the sauce.
10. Cook on LOW for an additional 30 minutes.
11. Serve immediately.
Now you’ve got tender, juicy pork swimming in a rich, smoky chili sauce. The texture is fall-apart perfect with a deep, layered spice kick. Pile it high on nachos, stuff it into tacos, or go classic with a side of cornbread for the ultimate comfort meal.
Three-Bean Texas Chili
Kick your chili game up a notch with this hearty Three-Bean Texas Chili. Packed with protein and bold spices, it’s a one-pot wonder that simmers to perfection. Get ready for a flavor explosion that’ll have everyone asking for seconds.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Ground beef – 1 lb
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Chili powder – 2 tbsp
– Cumin – 1 tsp
– Black beans – 1 (15 oz) can, drained
– Kidney beans – 1 (15 oz) can, drained
– Pinto beans – 1 (15 oz) can, drained
– Crushed tomatoes – 1 (28 oz) can
– Beef broth – 2 cups
– Salt – 1 tsp
– Olive oil – 1 tbsp
Instructions
1. Heat olive oil in a large pot over medium-high heat until it shimmers, about 1 minute.
2. Add ground beef and cook for 5–7 minutes, breaking it into small pieces with a spoon until browned.
3. Tip: Drain excess fat for a leaner chili, but leave a little for flavor.
4. Add diced onion and minced garlic to the pot, stirring constantly for 3–4 minutes until softened and fragrant.
5. Sprinkle in chili powder and cumin, stirring for 30 seconds to toast the spices and release their aromas.
6. Pour in crushed tomatoes and beef broth, stirring to combine all ingredients evenly.
7. Tip: Use a wooden spoon to scrape any browned bits from the bottom of the pot for extra depth.
8. Add drained black beans, kidney beans, and pinto beans to the pot, stirring gently to incorporate.
9. Season with salt, then bring the mixture to a boil over high heat.
10. Reduce heat to low, cover the pot, and simmer for 30 minutes, stirring occasionally to prevent sticking.
11. Tip: Taste after 20 minutes and adjust seasoning if needed, but avoid over-salting early on.
12. Remove from heat and let sit for 5 minutes to thicken slightly before serving.
13. Just ladle this chili into bowls—it’s thick, smoky, and packed with tender beans that hold their shape. Top with shredded cheese or a dollop of sour cream for a creamy contrast, or serve over cornbread to soak up every last bit of that rich, spicy broth.
Crock Pot Venison Chili
Viral-worthy comfort food just dropped. This Crock Pot Venison Chili is the ultimate set-it-and-forget-it meal—rich, hearty, and packed with flavor. Get ready to impress your crew with minimal effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– Ground venison – 2 lbs
– Yellow onion – 1 large, diced
– Garlic cloves – 4, minced
– Canned diced tomatoes – 28 oz
– Tomato paste – 6 oz
– Beef broth – 2 cups
– Chili powder – 3 tbsp
– Ground cumin – 2 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Canned kidney beans – 15 oz, drained and rinsed
– Olive oil – 2 tbsp
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant.
4. Add ground venison to the skillet, breaking it up with a spoon, and cook for 8–10 minutes until browned and no pink remains.
5. Transfer the venison mixture to a 6-quart Crock Pot.
6. Add canned diced tomatoes, tomato paste, beef broth, chili powder, ground cumin, salt, and black pepper to the Crock Pot.
7. Stir all ingredients until well combined, ensuring the tomato paste is fully incorporated.
8. Cover the Crock Pot with its lid and cook on LOW heat for 5 hours.
9. After 5 hours, stir in drained and rinsed kidney beans.
10. Cover again and cook on LOW heat for 1 more hour.
11. Taste the chili and adjust seasoning with additional salt if needed, but avoid over-salting as flavors concentrate during cooking.
12. Serve hot directly from the Crock Pot.
13. Tip: For deeper flavor, brown the venison in batches to avoid steaming it in the skillet.
14. Tip: If the chili seems too thick after cooking, thin it with ¼ cup of beef broth at a time until desired consistency is reached.
15. Tip: Let the chili rest for 10 minutes off heat before serving to allow flavors to meld further.
This chili boasts a thick, stew-like texture with tender venison and creamy beans in every bite. The slow cooking melds spices into a robust, slightly smoky flavor profile that’s not overly spicy. Try serving it over baked potatoes or with a dollop of sour cream and shredded cheddar for a cozy twist.
Beer and Bacon Texas Crock Pot Chili
Let’s get this smoky, savory chili simmering in your crock pot with minimal effort and maximum flavor. Load up your slow cooker with beer, bacon, and bold spices for a hands-off meal that’ll have everyone asking for seconds.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– Ground beef – 2 lbs
– Bacon – 6 slices
– Onion – 1 large, diced
– Garlic – 4 cloves, minced
– Beer – 12 oz
– Crushed tomatoes – 28 oz can
– Tomato paste – 2 tbsp
– Chili powder – ¼ cup
– Cumin – 2 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Kidney beans – 15 oz can, drained and rinsed
Instructions
1. Chop 6 slices of bacon into ½-inch pieces.
2. Heat a large skillet over medium-high heat, add bacon, and cook until crispy, about 8 minutes.
3. Remove bacon with a slotted spoon and set aside, leaving 2 tbsp of bacon fat in the skillet.
4. Add 2 lbs ground beef to the skillet and cook until browned, breaking it up with a spoon, about 10 minutes.
5. Transfer beef to a 6-quart crock pot using the slotted spoon to drain excess fat.
6. Add 1 diced onion and 4 minced garlic cloves to the same skillet and sauté until softened, about 5 minutes.
7. Pour 12 oz beer into the skillet to deglaze, scraping up browned bits with a wooden spoon.
8. Transfer onion-garlic-beer mixture to the crock pot.
9. Add 28 oz crushed tomatoes, 2 tbsp tomato paste, ¼ cup chili powder, 2 tsp cumin, 1 tsp salt, and ½ tsp black pepper to the crock pot.
10. Stir all ingredients in the crock pot until well combined.
11. Cover and cook on low for 5 hours.
12. Stir in 15 oz drained kidney beans and the reserved crispy bacon.
13. Cover and cook on low for 1 more hour.
14. Taste and adjust seasoning if needed, adding more salt or chili powder for extra heat.
15. Serve hot in bowls.
You’ll love the thick, hearty texture with tender beef and smoky bacon bits in every spoonful. The beer adds a subtle malty depth that balances the bold spices perfectly—try topping it with shredded cheddar, sour cream, or crushed tortilla chips for extra crunch.
Southwestern Chicken and Corn Chili
A bold, smoky chili that’s ready in a flash—no slow cooker needed. Grab your Dutch oven and let’s build layers of flavor with tender chicken, sweet corn, and a kick of heat. This one-pot wonder is weeknight gold.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 1 tbsp
– Boneless, skinless chicken breasts – 1 lb
– Yellow onion – 1, diced
– Garlic – 3 cloves, minced
– Chili powder – 2 tbsp
– Ground cumin – 1 tsp
– Diced tomatoes – 1 (14.5 oz) can
– Chicken broth – 2 cups
– Frozen corn – 2 cups
– Black beans – 1 (15 oz) can, drained and rinsed
– Salt – 1 tsp
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb chicken breasts and cook for 5–6 minutes per side until golden brown and internal temperature reaches 165°F; remove and set aside.
3. In the same pot, add 1 diced onion and cook for 4–5 minutes until softened, scraping up browned bits for extra flavor.
4. Stir in 3 minced garlic cloves, 2 tbsp chili powder, and 1 tsp cumin; cook for 1 minute until fragrant.
5. Pour in 1 can diced tomatoes and 2 cups chicken broth, stirring to combine.
6. Shred the cooked chicken with two forks and return it to the pot.
7. Add 2 cups frozen corn, 1 can black beans, and 1 tsp salt; bring to a simmer.
8. Reduce heat to medium-low and cook uncovered for 15 minutes, stirring occasionally, until slightly thickened.
9. Taste and adjust seasoning if needed, but avoid over-salting as flavors intensify while cooking.
10. Ladle into bowls and serve immediately.
Dive into a hearty bowl with tender shredded chicken, sweet corn pops, and creamy beans in a smoky, brothy base. Top with avocado slices or a squeeze of lime for a bright finish—perfect for scooping with tortilla chips or spooning over rice.
Barbecue Beef Texas Chili
Tear into a bowl of smoky, meaty magic that’s pure Texas in a spoon. This barbecue beef chili packs bold flavor with minimal fuss—no beans, just beefy bliss. Get ready to simmer your way to comfort food heaven.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– Ground beef – 2 lbs
– Onion – 1 large, diced
– Garlic – 4 cloves, minced
– Beef broth – 4 cups
– Canned diced tomatoes – 1 (28 oz) can
– Tomato paste – 2 tbsp
– Chili powder – ¼ cup
– Cumin – 2 tsp
– Paprika – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – 2 tbsp
Instructions
1. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add 2 lbs ground beef and cook, breaking it up with a spoon, until no pink remains, 8–10 minutes.
3. Stir in 1 large diced onion and 4 minced garlic cloves; cook until onion is translucent, 5–7 minutes.
4. Mix in ¼ cup chili powder, 2 tsp cumin, 1 tbsp paprika, 1 tsp salt, and ½ tsp black pepper; toast spices for 1 minute until fragrant.
5. Add 2 tbsp tomato paste and cook, stirring constantly, for 2 minutes to deepen the flavor.
6. Pour in 1 (28 oz) can diced tomatoes and 4 cups beef broth, scraping the bottom to release any browned bits.
7. Bring to a boil, then reduce heat to low and simmer uncovered for 2 hours, stirring occasionally, until thickened.
8. Skim off excess fat from the surface with a spoon for a cleaner, richer chili.
9. Taste and adjust seasoning if needed, but avoid over-salting as flavors concentrate during simmering.
10. Let chili rest off the heat for 10 minutes before serving to allow flavors to meld.
Kick back with a bowl that’s thick, chunky, and bursting with smoky barbecue warmth from the toasted spices. Serve it over cornbread or topped with shredded cheese and a dollop of sour cream for a creamy contrast—it’s perfect for game day or a cozy night in.
Conclusion
Mouthwatering, right? This roundup proves your Crock Pot can deliver authentic Texas chili flavor with ease. Whether you crave classic beef, spicy turkey, or a bold vegetarian twist, there’s a recipe here to warm your soul. Pick one to try this week—then come back and tell us your favorite in the comments! Loved this collection? Share it with your fellow chili lovers on Pinterest. Happy slow cooking!
