There’s nothing more satisfying on a cool evening than gathering around a pot of slow-simmered chili that’s been bubbling away all day, filling your home with warmth and anticipation. Warm up with a cozy bowl of this hearty, spicy chili made effortlessly in your crockpot! With just 20 minutes of prep and the rest handled by your trusty slow cooker—6 to 8 hours on low or 3 to 4 hours on high—you’ll have a dinner that feels like it took all day, even on the busiest of nights. This beginner-friendly dinner recipe is perfect for family meals, casual get-togethers, or simply treating yourself to some serious comfort food without spending hours in the kitchen.
Savor the rich flavors of ground beef (or turkey), vibrant bell peppers, and zesty seasonings, all melding together in a symphony of heat and heartiness. Each spoonful boasts layers of texture—from tender beans to sweet bursts of corn—balanced by a kick of jalapeño and a touch of cayenne for those who crave a little extra zip. After cooking, a 10-minute rest allows the chili to settle and thicken, ensuring every serving delivers maximum depth. At around 450 calories per serving, this dish brings both satisfaction and substance, whether you top it with shredded cheese, creamy sour cream, or a squeeze of fresh lime. Get ready to fall in love with your crockpot all over again.
KEY INGREDIENTS IN HEARTY SLOW-SIMMERED SPICY CROCKPOT CHILI
Building this chili is all about layering bold, complementary ingredients that work together to create a dish that’s simultaneously spicy, savory, and comforting. Below are the main players that contribute to the robust flavor and satisfying texture of this recipe:
- Olive oil
Acts as the foundation for sautéing aromatics. It helps transfer heat evenly across your skillet, gently softening onions and garlic while infusing them with a subtle fruity richness.
- Onion
Provides a sweet, savory backbone. When diced and sautéed until translucent, it releases natural sugars that balance the heat of the chili spices.
- Garlic
Contributes pungent depth and warmth. Minced garlic melds seamlessly into the base, enhancing the overall complexity of the chili without overpowering other flavors.
- Red bell pepper
Adds a bright, sweet note and vibrant color. When chopped and cooked until just tender, it brings freshness that contrasts deliciously with the richness of the meat.
- Green bell pepper
Offers a grassy, slightly bitter flavor that complements the sweetness of its red counterpart. It helps round out the vegetable medley for a well-balanced taste.
- Jalapeño pepper
Delivers a punch of heat and a crisp texture. Seeding and dicing it allows you to control the spice level while still enjoying its lively pepper flavor.
- Ground beef (or turkey)
Supplies hearty protein and a meaty bite. Browning it in the skillet creates caramelized edges and adds savory depth before it simmers in the crockpot.
- Kidney beans
Bring creamy texture and earthy undertones. Their firm shape holds up beautifully during long cooking times, ensuring each bite has some heft.
- Black beans
Add a velvety contrast to the kidney beans. They absorb spices readily and contribute protein and fiber, making the chili more filling.
- Diced tomatoes with green chilies
Provide a bright, tangy base along with an extra layer of mild heat. Their juices help form the flavorful sauce that binds all ingredients.
- Tomato paste
Intensifies tomato flavor and thickens the sauce. A few tablespoons boost the chili’s richness and give it that unmistakable deep-red color.
- Beef or vegetable broth
Serves as the liquid foundation. It carries the spices throughout the pot and ensures the chili remains perfectly saucy after hours of slow cooking.
- Chili powder
Creates the signature chili flavor. This blend of ground chilies, herbs, and spices brings warmth and complexity to the mix.
- Ground cumin
Infuses a warm, earthy aroma. Its nutty, slightly citrusy notes pair perfectly with chili powder to elevate the overall spice profile.
- Smoked paprika
Adds a subtle smokiness and sweet pepper flavor. It deepens the chili’s color and gives it a barbecue-like nuance.
- Cayenne pepper
Contributes sharp heat. You can adjust the amount to dial the chili’s spiciness up or down according to your preference.
- Salt and pepper
Essential for seasoning. They enhance the natural flavors of the ingredients and bring harmony to the bold spices.
- Corn kernels
Offer sweet pops of freshness. Whether fresh, frozen, or canned, adding them toward the end preserves their tender-crisp texture.
- Optional toppings
Shredded cheese, sour cream, chopped cilantro, avocado slices, and lime wedges let you personalize each bowl, adding creaminess, brightness, or extra richness as desired.
HOW TO MAKE HEARTY SLOW-SIMMERED SPICY CROCKPOT CHILI
Every great chili starts with building flavor in a skillet before letting the slow cooker do the rest of the work. Follow these detailed steps to ensure deep, layered taste and perfect texture:
1. In a large skillet, heat the olive oil over medium heat. Add the diced onions and minced garlic, then sauté until the onions turn translucent and the garlic releases its fragrance, about 4–5 minutes.
2. Add the chopped red and green bell peppers along with the diced jalapeño to the skillet. Cook for an additional 3 minutes, stirring occasionally, until the peppers are just beginning to soften.
3. Push the vegetables to the sides of the skillet and add the ground beef (or turkey) in the center. Break it apart with a wooden spoon and brown it thoroughly, cooking for 8–10 minutes until no pink remains and flavorful browned bits form.
4. Carefully drain any excess fat from the skillet, then transfer the cooked meat-and-vegetable mixture into the crockpot, scraping up any tasty browned bits.
5. To the crockpot, add the drained kidney beans, black beans, diced tomatoes with green chilies, and tomato paste. Stir gently to combine all the components evenly.
6. Pour in the beef or vegetable broth, then sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix thoroughly to ensure every ingredient is coated with spices.
7. Cover the crockpot with its lid and set it to cook on low for 6 to 8 hours, or on high for 3 to 4 hours. This slow simmer allows flavors to marry and develop rich depth.
8. About 30 minutes before serving, stir in the corn kernels. Replace the lid and let the chili finish cooking so the corn warms through without losing its delightful pop.
9. Taste the chili and adjust seasoning if necessary, adding more salt, pepper, or heat to suit your palate. Serve hot in bowls with your choice of optional toppings for a personalized finish.
SERVING SUGGESTIONS FOR HEARTY SLOW-SIMMERED SPICY CROCKPOT CHILI
Once your chili is hot and ready, the fun begins with garnishes and accompaniments that elevate every bite. Whether you’re feeding a crowd or just treating yourself, presentation and toppings make all the difference in turning this hearty dinner into a memorable experience. Serve it right from the crockpot onto waiting bowls, letting everyone customize their own masterpiece.
- Top each bowl with a sprinkle of shredded cheddar cheese and let it melt into gooey ribbons for a creamy, savory contrast.
- Add a dollop of sour cream to introduce a cool, tangy layer that balances the chili’s spice and intensifies its richness.
- Finish with a handful of fresh chopped cilantro and a squeeze of lime juice to brighten the flavors and add a burst of herbal tang.
- Serve alongside cornbread wedges or crusty bread to soak up every last drop, turning your chili into a full-fledged comfort feast.
HOW TO STORE HEARTY SLOW-SIMMERED SPICY CROCKPOT CHILI
Proper storage ensures your chili retains its flavors and texture, whether you’re tucking away leftovers for midweek meals or prepping batches to freeze. The key is to cool it quickly, use airtight containers, and reheat gently so the spices stay balanced and the beans don’t overcook. Here are a few methods to keep your chili tasting fresh:
- Refrigerator: Let the chili cool for about 10 minutes at room temperature, then transfer to an airtight container. Store in the fridge for up to 3 days, reheating gently on the stove or in the microwave.
- Freezer: Divide the chili into freezer-safe containers or heavy-duty zip-top bags, leaving space for expansion. Label with the date and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Mason Jars: Spoon cooled chili into clean mason jars, seal tightly, and refrigerate. These make convenient single-serve portions and travel-friendly lunches.
- Reheating: Warm on low heat in a pot, stirring occasionally to prevent sticking. If the chili seems too thick, add a splash of broth or water to restore your desired consistency.
CONCLUSION
This hearty slow-simmered spicy crockpot chili brings together simple, accessible ingredients to create a flavor-packed, comforting dinner that’s perfect for beginners and seasoned cooks alike. From the initial 20 minutes of prep to the tantalizing aroma that beckons after hours of slow cooking, this recipe proves that you don’t need to spend all day in the kitchen to serve up a crowd-pleasing meal. The combination of ground meat (or turkey), vibrant peppers, and a medley of beans ensures every spoonful delivers satisfying texture and depth. With optional toppings like shredded cheese, sour cream, cilantro, and avocado, each bowl becomes a personalized masterpiece. Plus, at around 450 calories per serving, it strikes a balance between indulgence and nourishment.
Feel free to print this article or save it for later reference—whether you’re planning a cozy dinner, feeding a gathering, or prepping meals for the week, this chili has got your back. You’ll also find a FAQ section below to answer any burning questions you might have about ingredient swaps, spice levels, or storage tips. If you give this recipe a try or need help along the way, please leave a comment or reach out with your questions, tips, and feedback—I’d love to hear about your experience and any creative twists you discover!
Hearty Slow-Simmered Spicy Crockpot Chili
Description
Savor the rich flavors of ground beef, vibrant peppers, and zesty spices, all slow-simmered to perfection in this comforting chili that's perfect for any occasion.
Ingredients
Instructions
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In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, and sauté until the onions are translucent, about 4-5 minutes.
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Add the bell peppers and jalapeño to the skillet and cook for an additional 3 minutes until slightly softened.
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Push the vegetables to the sides of the skillet and add the ground beef. Cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 8-10 minutes.
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Drain any excess fat from the skillet before transferring the mixture to your crockpot.
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To the crockpot, add the drained kidney beans, black beans, diced tomatoes with green chilies, and tomato paste. Stir to combine.
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Pour in the broth, then add the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix everything together well.
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Cover the crockpot with its lid and set it to cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
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About 30 minutes before serving, stir in the corn. Allow the chili to finish cooking.
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Taste and adjust seasoning if necessary. Serve hot with your choice of optional toppings.
Note
- This chili can be made vegetarian by omitting the meat and adding more beans or a meat substitute.
- Feel free to adjust the level of heat by adding more or less jalapeno and cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Serve with crusty bread or over rice for an even heartier meal.
- Fresh lime juice squeezed over the top right before serving can brighten up the flavors.
