As the temperatures drop, there’s nothing quite like the comfort of a warm, hearty bowl of chili. Today, I’m excited to introduce Brendan’s Crockpot Chili—a recipe that combines traditional flavors with my unique twist to create the ultimate crowd-pleaser.
Whether you’re gearing up for game day, hosting friends and family, or simply craving a satisfying, home-cooked meal, this chili delivers. It’s loaded with savory spices, tender ground beef, beans, tomatoes, and secret ingredients that take the flavor to the next level. Best of all, it’s prepared in a slow cooker, so you can set it, forget it, and let your house fill with the irresistible aroma of simmering chili.
Stay tuned for the full recipe, tips for making it your own, and my favorite toppings to pair with this dish. Spoiler alert: it’s perfect for a cozy night in or to impress guests at your next gathering!
What makes Brendan’s Crockpot Chili unique?
- Easy prep and minimal hands-on cooking.
- A balanced mix of heat, sweetness, and smokiness.
- Simple pantry staples with a few surprise elements to make it unforgettable.
Get ready to grab your crockpot, and let’s bring some warmth and flavor to your table. The recipe is coming right up!
Recipe
Brown the ground beef and sausage in a large skillet over medium heat until mostly cooked. A little pink is fine.
Add the diced onion, bell pepper, and garlic and stir to combine. Cook over medium heat until the onion is translucent.
Transfer the beef mixture to a 6-quart crockpot or slow cooker.
Add the kidney and pinto beans.
Top with tomato paste, Worcestershire sauce, beef broth, and hot sauce.
Add the seasonings (chili powder, cumin, paprika, cayenne, salt, pepper and sugar).
Pour tomato sauce over the top and stir to combine.
Place the lid on the slow cooker and cook on low for 4 hours or on high for 2 hours, stirring every 30 min.
After one hour, mix in the sour cream.
Serve with shredded cheese, tortilla chips, cornbread. etc.
Ingredients
Directions
Brown the ground beef and sausage in a large skillet over medium heat until mostly cooked. A little pink is fine.
Add the diced onion, bell pepper, and garlic and stir to combine. Cook over medium heat until the onion is translucent.
Transfer the beef mixture to a 6-quart crockpot or slow cooker.
Add the kidney and pinto beans.
Top with tomato paste, Worcestershire sauce, beef broth, and hot sauce.
Add the seasonings (chili powder, cumin, paprika, cayenne, salt, pepper and sugar).
Pour tomato sauce over the top and stir to combine.
Place the lid on the slow cooker and cook on low for 4 hours or on high for 2 hours, stirring every 30 min.
After one hour, mix in the sour cream.
Serve with shredded cheese, tortilla chips, cornbread. etc.