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 slow cooker and by the time everyone is home from their day you have a wonderful batch of spicy 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 batch of chili, so using a Crock Pot comes in handy.

In fact thi spicy 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 spicy chili 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.

If you want to use a heartier meat, like beef chuck, check out my latest Chipotle Chuck Wagon Chili

Garnishes for that spicy chili!

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 spicy 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!

6 Quart Crock Pot

Lodge Cast Iron Skillet

Ninja Blender

Spicy Crock Pot Chili

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 5 hours

Servings: 16 servings

Calories: 385kcal

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!

Print Recipe

Ingredients

Chili Seasoning

• 4 tbsp chili powder
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp ground cayenne pepper
• 1 1/2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp oregano

Chili Ingredients

• 2 1/2 lbs ground beef 15% or lower
• 1/2 medium yellow onion
• 2 cloves garlic
• 2 large jalapeno
• 1 tbsp salt
• 30 oz canned diced tomatoes
• 32 oz pinto bean
• 32 oz Kidney Beans

Garnish

• 4-6 oz grated cheese
• 1/2 medium yellow onion
• 1-2 large jalapenos

Instructions

• Add all the chili seasoning spices together and mix.
• Chop the onion, jalapeno and the garlic for the meat.
• Take about a cup of kidney beans and a cup of pinto beans and put them in a blender. Blend for 2 minutes; set aside.
• In a cast iron skillet, Brown the ground beef over medium heat for about 5 minutes and drain.
• Stir in about 3 tbsp of the chili seasoning, 2 tsp of salt, and the onion, garlic and half of the jalapenos.
• Cook for about 2 minutes, chopping up the meat into small pieces.
• Add the meat mixture, tomatoes, and beans into crock pot and stir together. Add bean paste
• Now add the bean paste, 2-3 more tbsp of chili seasoning and remaining chopped jalapeno
• Cook for about 4-6 hours in the crock pot on low.
• Set heat on crock pot to warm about 30 minutes prior to serving. add the remaining 2 tsp of salt slowly, tasting as you go until you get the flavor that you want.
• Top with garnishes and enjoy!!!

Notes

Nutrition

Calories: 385kcal | Carbohydrates: 33g | Protein: 25g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 640mg | Potassium: 844mg | Fiber: 11g | Sugar: 2g | Vitamin A: 805IU | Vitamin C: 10mg | Calcium: 138mg | Iron: 5.5mg