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Spicy Crock Pot Chili

There’s nothing better than a good crock pot chili recipe. You get the ingredients prepped, throw it all in the crock pot and by the time everyone is home from their day you have a wonderful batch of chili on the table in a matter of minutes!

I’m not going to lie. This Spicy Crock Pot Chili IS AMAZING!

This is a dish I’ll make for potlucks that will be gone before I have a chance to eat any every time, and it’s tough in situations like that to have the time to watch over a pot of chili, so using a Crock Pot comes in handy. In fact Chili recipe is the reason I upgraded to a bigger crock pot!

Crock Pot Chili Prep Tips

A Head Start

I tend to prep the chili morning of, but there is no reason this meal can’t be prepped the night before. Placing all the ingredients in the crock pot dish. You can store it in the fridge over night, then begin slow cooking in the morning.

MY EYYYEEESS!!!

Just a warning. You’re dealing with jalapenos and the capsaicin (it’s what makes peppers hot. I googled this, I’m no doctor) will stay in your fingers for awhile. So if you were to say, oh i don’t know, put your contacts in after handling the jalapenos? You’re going to have a bad time.

I’ve never done that. Not once. Not never…

The Heat

If you want to tame this recipe down a bit, just cut the jalapeno and cayenne pepper servings in half. If you want it spicier you can try my Habanero Turkey Chili recipe as well.

 Cooking

Get the right size crock pot

This recipe as is yield about 16 servings which will last us the week in the fridge. I use a 6 qt Crock Pot for this. If you have a 4 qt, I would suggest adjusting the serving size between 8-10.

Browning The Chili Meat

When cooking the ground beef, be sure to drain as much of the fat as possible. This will keep the chili’s greasiness to a minimum. Using 15% or less for the ground beef (you can use turkey or chicken as well, it’ll taste just as awesome!) will leave you more meat when done.

Garnishes

Normally I’ll add cheese and maybe a little raw onion for flavor, and extra slice of jalapeno if I need more spice. At the very minimum cheese. Cheese goes good in everything.

Also save some chili for leftovers, becuase they’re going to make a great topping for carne asada fries!

One way to change this Crock Pot Chili recipe? Frito Chili Pie: Corn Chips layered on the bottom of the bowl, top with chili then smother with cheese. It’s delicious!

 

Equipment Used

Here’s the equipment I used and recommend for making this spicy crock pot chili recipe!

Enough Talk. More Rock.

On To The Recipe

Spicy Crock Pot Chili
Yum
Votes: 45
Rating: 3.98
You:
Rate this recipe!
Print Recipe
Slow cooked chili with Ground beef tomatoes, beans and jalapenos and a spicy seasoning, This Crock Pot chili is a great meal for the week day!
Servings Prep Time
16 servings 30 minutes
Cook Time Passive Time
4 hours 30 minutes
Servings Prep Time
16 servings 30 minutes
Cook Time Passive Time
4 hours 30 minutes
Spicy Crock Pot Chili
Yum
Votes: 45
Rating: 3.98
You:
Rate this recipe!
Print Recipe
Slow cooked chili with Ground beef tomatoes, beans and jalapenos and a spicy seasoning, This Crock Pot chili is a great meal for the week day!
Servings Prep Time
16 servings 30 minutes
Cook Time Passive Time
4 hours 30 minutes
Servings Prep Time
16 servings 30 minutes
Cook Time Passive Time
4 hours 30 minutes
Ingredients
Chili Seasoning
Chili Ingredients
Garnish
Servings: Units:
servings
Instructions
  1. Add all the chili seasoning spices together and mix.
  2. Chop the onion, 1 jalapeno and the garlic for the meat.
  3. take about a cup of kidney beans and a cup of pinto beans and put them in a blender. This isn't an exact science, the more you use the thicker your chili will be.
  4. Blend for about 2 minutes and set aside.
  5. Brown the ground beef for about 5 minutes and drain.
  6. Mix in about 3 tbsp of the chili seasoning, 2 tsp of salt, and the onion, garlic and pepper you chopped.
  7. Cook for about 2 minutes, chopping up the meat into small pieces.
  8. Add the meat mixture, tomatoes, and beans. Stir together.
  9. Now add the bean paste, 2-3 more tbsp of chili seasoning and 1 sliced jalepeno.
  10. Cook for about 4-6 hours in the crock pot on low.
  11. When read, turn the heat off and let it sit for about 30 minutes. add the remaining 2 tsp of salt slowly, tasting as you go until you get the flavor that you want.
  12. Top with garnishes and enjoy!!!
Recipe Notes
Nutrition Facts
Spicy Crock Pot Chili
Amount Per Serving
Calories 308 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 6g 30%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 58mg 19%
Sodium 913mg 38%
Potassium 647mg 18%
Total Carbohydrates 21g 7%
Dietary Fiber 6g 24%
Sugars 3g
Protein 22g 44%
Vitamin A 17%
Vitamin C 14%
Calcium 13%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.
Share this Recipe

Have you cooked this recipe? I’d love to hear what you though about it in the comments!

Spicy Crock Pot Chili

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Derek Campanile
Derek Campanile
I'm an IT professional by day. Home cook for the family by night. Follow my blog for easy to make recipes, how-to's and ideas to gather the family at the dinner table!
  • Yesssss. So much deliciousness! Love me some chili. I’ll eat it year round – not just in winter! 🙂

    • Thanks Kelly! I was going to hold this recipe till the fall by had a craving so I just had to post it!

  • Bob Omb

    Looks pretty good, I’m gonna try this recipe this week. Are you draining your cans of beans? Where did all that liquid come from between pictures 8 & 9?

    • Yeah sorry about that. What happened was I took half the tomatoes and beans and then took the picture in step 8. Then i added the rest and stirred it up and took the shot in step 9. I thought it was going to get too messy if i tried to take a shot with step 8 with the full set of tomatoes and beans.

      The liquid you’re seeing is actually coming from the diced tomatoes. The beans have been drained.

  • KM

    I don’t have a blender. Would using a potatoe masher work to make bean paste? Or is there a substitute or store bought version?

    • A potato masher would work! I have heard or other ways to thicken up chili but a lot use starches or flour which i’m not really keen on.

      • KM

        As a update, potato masher worked and the chili came out good. However, I should have checked the size of my crock pot before starting, because mine only fits about 8 servings and I prepped for the 16 per the recipe.

        • Good to hear on the potato masher. I’ll be sure to mention the crock pot size needed for this serving. Thanks for the feedback!

          • KM

            I would also include what crock pot setting you would recommend (high vs low).

  • Michelle (Blackberry Babe)

    This looks so damn good. Love the idea of using the beans to thicken it up. Thanks for sharing, Derek!

    Michelle @ blackberrybabe.com

  • Petey

    trying this this weekend and going to try eating it with hotdogs, burgers, and fries.

    • Make sure you remember to turn your crock pot on after you get everything in there! I’ve heard that is a common error when crock-potting : )

  • Christina Hughes

    How about freezing? Anyone know how this would do if you froze portions of it after it’s cooked? As I’m the only spicy food fan I’d have to make this for just me and freeze and bring for lunches and such

    • I’ll probably be doing another batch in a week or so, I’ll make sure to throw some in the freezer and see how it comes out and update this post!

    • Michael Ambrosio

      I always freeze my chili. Never an issue, always good. I use those square ziploc containers, but do NOT microwave in them (in fact, don’t microwave chili in general 😉 )

  • Michael Ambrosio

    I love making chili but I like to look for different recipes and ideas. I never heard of the blended beans for thickening – I am making this tomorrow and I will leave feedback.

  • Donna B

    I made this tonight, exactly as written—it looks beautiful and, Whoa Nelly! does it have some kick! Very tasty, indeed. Thanks so much for sharing!

  • T.gifford

    Made this today && was very pleased with how it turned out. Only thing I did differently was left it in the crockpot for closer to 8 hours (work ran late) but it just brought the flavors out more. Will definitely make again!????

    • I’ve definitely left it cooking on lower for 8-10 hours before, its great to come home to!

  • lenientwhale

    second time making this now and it’s easily one of my fav slow cooker recipes already. thanks for sharing.

  • Kevin Greene

    Has anyone tried this with cubed beef as opposed to ground? Any thoughts?

  • Shelley

    I totally want this for lunch right now! I love all that cheese.

  • I can’t tell you how many times my eyes have had a run-in with jalapeño peppers. Even after I’ve washed my hands 5 times — they still burn like crazy when I take out the contacts. I love chili — I’ve been on a turkey chili kick for a while, but you’re winning me over with this one!

  • Tara Sallinger Margetson

    Such a great looking chili! Love the photos. So perfect for autumn.

  • Ouch! Putting in contacts after touching peppers!

  • Yes please this sounds delicious and I always have the horrible habit of cutting chili peppers and then instantly feeling the need to rub my eyes. It’s like they literally only get itchy after I cut up some spicy peppers! So frustrating!

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  • Rick Hunter

    Make something similar, using either a rump roast (cut up) or stew meat. I’ll used 6 cans of beans (two each of kidney, black and chili). I go a little further on my heat: 2 cans hot Rotel, 3 jalapenos (pureed) and 6-7 habaneros (pureed). The meat I cook overnight with half of the peppers. The rest of the peppers go in with the beans, onions and garlic.

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  • Becca L

    This recipe is AMAZING. I made it for a friend but kind of want to keep it for myself. I followed all of the same directions except simmered it on the stovetop for about 2.5 hours instead of in a crockpot. I used 1.5 jalapeños for 8 servings and that gave it a pretty good kick. I really can’t get over how good this is. The flavor is amazing and it’s a really simple recipe to follow.

    • So glad you enjoyed it! This is one of my recipes I keep close to my heart and make it all year around. If you can handle the heat try with habanero next time 🔥🔥🔥

  • Dean

    Made it today although I halved it. I left out the jalapeño to soften the spiceness . Turned out great. I prepped everything the night before & grilled the meat just before starting the Crock Pot. I’ll make this again!