This is my absolute favorite chili recipe and the only one I use! It is ridiculously flavorful and so simple to throw together.
This time of year, I’m alllll about the comfort foods. Gimme all the soup, all the chicken pot pies and my favorite, ALLLLL the chili! Chili is my absolute favorite during the colder months. It’s just so warm, hearty and comforting. My recipe is made in the crock pot so after you brown and drain your beef, you just throw it in the crock pot with the rest of the ingredients and set it and forget it for a few hours until you’re ready to eat. The longer you let it cook, the more flavorful it becomes! And it’s even better the next day.
My mom always made chili when we were kids and we always devoured it. She always used the store-bought chili-seasoning packets which are okay if you’re in a pinch, but all of the preservatives and CRAZY amount of sodium is just not worth it to me. I love making my own chili seasoning blend because it honestly tastes SO much better! And you know exactly what is going into it so I feel much better about feeding it to my family. Plus, it takes just as much effort as tearing open a seasoning packet.
I’ll only eat chili with tortilla chips. Is that weird? Chips in every bite. Lots of cheese. AND a dollop of sour cream for good measure. #heaven
Now, this recipe makes a TON of chili. It will probably serve about 15-20 people. But, what is so great about it is that it re-heats beautifully for the rest of the week! I love making a huge batch and eating it for lunch for the next couple of days. So, if you aren’t feeding many people, I’d probably half the recipe. You can play with the seasonings as you like them. Sometimes I add more chili powder and cumin depending on my mood to amp up the flavor, it’s all about personal preference! Also, everyone likes a different consistency to their chili. Some like it soupy, some like it chunky, I like mine riiiiight in the middle. If you like a thicker chili, cut back on the tomato sauce – if you like it thinner, add some more tomato sauce. Easy peasy!
Serve it up with a batch of my favorite honey corn muffins! Because, what would chili be without corn muffins? (or corn bread)
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Ingredients:
Instructions:
In a large skillet, brown beef and drain well. Add to slow cooker and set to low heat.
In the same skillet you used to brown the beef, add 1 tablespoon of vegetable oil and sauté peppers and onions on medium heat until tender. (If you have picky eaters, you can pulse the vegetables in a food processor first which is what I usually do.) Add the vegetables to the slow cooker. Stir in crushed tomatoes, tomato sauce, diced tomatoes, beans and all of the spices. Feel free to play with the spices to your liking. Stir very well. Put the lid on the slow cooker and cook on low for 5-6 hours. You can also set it to high and cook for 3-4 hours.
Serve chili with shredded cheese, sour cream and corn muffins on the side, if you desire.
My Favorite Homemade Chili will stay fresh stored in an airtight container in the refrigerator for up to one week.
https://www.sprinklesomesugar.com/favorite-homemade-chili/
It is snowing here right now, and I really wish I had this going for dinner tonight. It is the perfect comfort food, and with corn muffins….drooling!
Corn muffins on the side is the only way!!
I love recipes like this that make a big batch, especially when it’s something that freezes well like chili! This looks stellar – you can never go wrong with a great bowl of chili!
Definitely can’t go wrong with chili!
That looks so darn good and comforting. I love that this recipe makes a large pot of chili. I think I know what I’m doing this weekend!
Looks Amazing.
Thank you, Becky!!
I love this big bowl of amazingness!!
Thanks, Gerry!!
I agree that homemade spice blends are the way to go. I am now craving this chili!
Yes! Homemade spice blends are way too easy to make to use the store-bought stuff!
We’re always looking for new chili recipes to keep warm during the winter – can’t wait to try!
You’re going to love it!!
Does this recipe freeze well?
I haven’t tried myself, but I would imagine so! Thaw in the refrigerator overnight before reheating.
Made it.. delicious.. 5 stars
Thank you! I made it yesterday too!
Hi! Looks delicious!! I need to make the 15-20 servings but my slow cooker isn’t big enough. Can I just put it all in my big pot on the stove and let it cook for an hour? or more? What are your stove-top tips?
It’s really good😋
This is my new go to chili! Got the thumbs up from my guys! The only thing I changed was I added another can of beans.
That’s awesome! Thanks so much for the feedback.
Are you supposed to drain the can of beans?
Yes. It’s not absolutely mandatory, though.
Great recipe, but if you wan it to be healthier and gluten free, use olive oil instead of vegetable oil and stay away from the corn muffins. Also use fresh grated cheddar and not the package stuff. I also do not use sugar and add honey instead or stevia.
Do you put all of the chili seasoning in one batch?
If I don’t want to make a big pot with 5lbs of meat and only use 2 lbs, do I need to cut the rest of the ingredients in like half as well? This looks delicious!
Yes
Hi! Is it possible to make this chili without a slow cooker? I don’t have a big slow cooker — it’s only 1.5 quarts big.
Thanks!
Sure! I make it on the stove all the time when I’m in a pinch!
What size crock pot do you use for the full recipe? Can you use a Dutch oven on the stove?
Can I use one cup of beer instead of 1 cup of beef stock
Can I substitute 1 cup of beef stock for 1 cup of beer
What’s the serving size for this recipe? Thanks!
What Size Can Of Cannellini Beans Did You Use?
I believe I used 14 oz? You can use whatever size you want, though.
– Jessica
What Size Can Of Cannellini Beans Did You Use?
Is that a red bell pepper?
Yes.