My mom makes the best crockpot chili. It’s flavorful, thick, hearty, and tastes like home. But she has never made it the same way twice as there was never a written recipe. With her help, I was able to nail down her signature recipe with a few added ingredients to bump up the flavor even more! This recipe is no fuss and so simple but tastes gourmet.
What makes this the BEST crockpot chili?
Besides the fact that it has been made for years and years and years (this is the recipe I grew up on), it’s also made with a few secret ingredients that make it extra special. This is mainly because my mom likes to just throw in whatever she has in the fridge.
The one major ingredient that she usually has on hand is andouille sausage. She always made this amazing creamy baked pasta casserole with this sausage so she always had extras that needed used up. That’s how it ended up in her recipe!
The sausage adds an extra layer of smokey flavor (on top of the smoked paprika) and gives it a slight chili dog flavor which is so so good.
Another step that sets this recipe apart is the beef. Once the beef is cooked with the onion, pepper, and garlic, it’s transferred straight into the crockpot without draining. Because why leave out all that added fat and flavor?
Mom’s crockpot chili spices and flavors
Since my mom didn’t have a written chili recipe for the longest time, I resorted to making other crockpot chili recipes but they always fell a bit short for me.
The biggest downfall was in the spices. I found that so many chili recipes just load up on chili powder so that’s basically the only flavor that stands out. Of course it’s chili, so it definitely needs chili powder but there are so many other flavors that need to come through!
Chili should be warm, smokey, rich, and comforting which is why we use a combination of:
- Chili Powder
- Cumin
- Smoked Paprika
- Dried Oregano
- Olive Oil
- Brown Sugar
- Cocoa Powder
Chili powder gives it that signature spice, while cumin mellows it out with a bit of warmth. Smoked paprika has way more flavor than traditional paprika, giving the chili smokey flavor, and oregano goes nearly undetected but adds a slight earthiness.
For a little extra help in ensuring the chili doesn’t hit you over the head with harsh spices, a bit of olive oil as added to the chili. Just a touch of added fat is enough to cut through the spices, allow their flavors to shine without any sharpness.
A touch of brown sugar is added to help bring out the flavors even more. It’s kind of like adding salt to a chocolate chip cookie, only the opposite for savory recipes. The sugar helps to balance out the salty and sharp flavors of the chili, making it extra smooth.
What does cocoa powder do for chili?
I know, it’s not your typical chili ingredient but it does WONDERS to the overall flavor. This actually isn’t in my mom’s traditional recipe as it’s something I added in myself. After receiving so many chili secrets and tips from my readers on my Instagram stories, cocoa powder is the one tip that I kept seeing the most and here’s why:
- Richness – Just one tablespoon is enough to add so much depth to this chili recipe. It enhances all of the individual flavors, so you’re able to taste the sausage, the beef, the onion, the spices…but it also creates a rich depth that makes any chili recipe taste extra comforting.
- Acidity – Cocoa powder is rather acidic, so that tiny bit helps cut through the fat from the meats and oil to create a much more balanced flavor profile.
- Flavor – No, the chili does NOT taste like chocolate soup! In fact you wouldn’t even know cocoa powder is in here had you not added it in yourself.
Chili ingredient swaps
What I love most about chili is how unique it is to every person. It’s so easy to swap out different ingredients only to end up with an equally delicious recipe. After all, that’s what my mom did for years with hers! Here are some swaps or add-ins to customize my recipe to your liking:
- Ground Beef – To make the recipe bit lighter, ground turkey can be used instead. This is something my mom does all the time and it’s just as good. But for the best and rich chili, I highly recommend sticking with beef when possible.
- Bell peppers – Any color pepper can be used! I just prefer red peppers in my chili for the added bit of sweetness.
- Spice – If you love spice, add a chopped jalapeño in with the onion and pepper.
- Beans – Do not skip the chili beans, but the kidney beans can be swapped out with any other bean like more pinto or black beans.
- Garlic – If you looooove garlic, go ahead and add a couple extra cloves. A little extra garlic never hurt anything!
Outside of these ingredients, I of course recommend staying as close to the original recipe as possible. This will provide the best flavor and richness!
For more comfort food recipes, check out my:
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make this crockpot chili recipe. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
Watch how to make this crockpot chili:
Mom’s Crockpot Chili Recipe
- Total Time: 6 hours 10 minutes
- Yield: 8-10 servings
Description
This hearty crockpot chili is my mom’s recipe and it tastes so comforting. Made with ground beef, andouille sausage, cocoa powder, and the perfect blend of spices, it’s incredibly flavorful but so easy to make! It’s bound to be your new go-to chili recipe.
Ingredients
Crockpot Chili
- 1 lb lean ground beef
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 3 tbsp olive oil, divided
- 1 14.5oz can diced tomatoes
- 1 10oz can diced tomatoes with green chiles
- 2 8oz cans tomato sauce
- 1 15oz can chili beans
- 1 15oz can kidney beans, drained
- 7 oz spicy andouille sausage, chopped into bite-sized pieces
- 2 tbsp chili powder
- 1 tbsp light or dark brown sugar
- 1 tbsp cocoa powder
- 3/4 tbsp cumin
- 1/2 tbsp smoked paprika
- 1/2 tbsp dried oregano
- 1 hefty pinch of kosher salt*
Serving Options
- Cornbread (regular or gluten free mix)
- Sour cream
- Cheddar cheese (regular or vegan)
- Green onion, sliced
Instructions
- Heat a large skillet over medium heat and add 1 tablespoon of olive oil along with the ground beef, onion, red pepper, and garlic. Cook until the meat is browned and the vegetables are tender.
- Transfer to a 6 or 7 quart crockpot (do not drain) and add in the rest of the chili ingredients (including the other 2 tablespoons of olive oil).
- Close the lid but do not clamp it shut. Cook on low heat for 6 hours or high heat for 4 hours.
- Serve warm with your favorite mix-ins (I love it with cornbread) and enjoy! PS – it tastes even better the next day.
Notes
SALT – If you’re using fine table salt instead, only add a regular pinch (about 1/4-1/2 tsp).
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooked
- Cuisine: American, Tex-Mex
Super flavorful chili, the addition of the andouille sausage is such a great idea and adds a lot of good flavor. Definitely not every day that you see cocoa powder in a recipe like this, but it balances the flavors well. I do like my chili a little bit thicker than this yields so I may add a bit of cornstarch next time, but otherwise this recipe is a keeper!!
This recipe is SOOO good! It’s easy to make and delicious. I made it vegan by omitting the andouille and using vegan beef.
It was even better the next day. It’s chili season, y’all!
I do not like kidney beans…Any alternatives you would suggest besides no beans?
Sub in pinto or black beans!
I’m so excited to try your chili! Wondering if I would be able to cook this for 8 hours instead of 6?
Yes that should be ok on low heat!
Hey Jenna, hope you are doing well! I love your page! I was wondering if this recipe can be made without the meat but keeping everything else the same? Thank you very much for your wonderful recipes!!
Sure! Or feel free to add more beans to bulk up the chili.
Made this on a chilly night and it was perfect! Good amount of flavor and super hearty. And we had a ton of leftovers!
Hi
do u cook the sausage before putting into the crock pot?
Nope the sausage should already be pre-cooked 🙂
Was looking for a good chili recipe and I’ve found it! Thank you for sharing this recipe, it’s so tasty and easy to make 🙂
Of course! I’m so happy you love it!
Silly question but are they chili beans or beans in chili? Thinking chili beans but making sure…
They’re chili beans in sauce. So it’s pinto beans canned in a chili sauce 🙂
Hi any specific brand of chili beans?
Nope! I just used store brand, but any will work.
Jenna, I made this recipe today. After making a lot of varieties of chili in my life time, your recipe is the absolutely top of the line. I never have to seek out the best chili recipe. I found it! For anyone reading this review, do not hesitate, make this. I am reminded of the fairy tale, the Three Bears.
Not too spicy, not too acidic, just right. Thank you.
Haha love this! Thank you for sharing!!
Pleeeeeeease give us the best cornbread recipe to go with this!!
Oooo I like that idea!
Do you think this would work in a instant pot?
Yes it will work in an instant pot! I’ve had readers do this with success.
I want to make this but a high protein, lower calorie version and am thinking of using ground Turkey instead of beef. If I want to double the meat, how do you suggest I adjust the other ingredients? Double them as well?