Award Winning Crockpot Chili Recipe

Award winning crockpot chili recipe with secret spice blend. Easy slow cooker method creates the best chili recipe in just 6 hours.

The Story Behind This Championship Chili

Hi, I’m Linda, and welcome to Tasty at Home—a cozy corner where bold flavors meet everyday kitchens. Last October, my neighbor Jake challenged our entire block to a chili cook-off. Honestly, I panicked. My usual weeknight chili was good, but competition-worthy? Not even close.

After three weeks of testing and one spectacular kitchen disaster (note: never double the cayenne), I cracked the code. This award winning crockpot chili recipe swept that neighborhood contest. More importantly, it transformed my family’s Sunday dinners forever.

The secret isn’t just one ingredient—it’s the method. While everyone else was stirring stovetop pots for hours, I discovered that slow cooking creates deeper flavors. Furthermore, the bacon grease foundation adds richness that ground beef alone can’t match.

Whether you’re entering your first chili contest or simply want to feed your family something extraordinary, this recipe delivers. Let’s dive into the techniques that separate good chili from championship chili.

What Makes This Award Winning Crockpot Chili Special

This isn’t your average crockpot chili recipe. Instead, it combines restaurant-quality techniques with slow cooker convenience. The key lies in building layers of flavor before the ingredients even hit the pot.

First, we create a bacon fat base that adds smokiness. Then, we brown the ground beef in batches—a step many recipes skip. This technique prevents steaming and develops the Maillard reaction that creates complex flavors. Additionally, we bloom our spice mixture with the beef consomme, which releases essential oils for maximum impact.

The result? A best chili recipe that tastes like it simmered all day on the stove, but actually cooks hands-free in your crockpot.

Essential Ingredients for Award Winning Crockpot Chili (Serves 12)

Smart Shopping Tips

Visit your local grocery store’s meat department first. Look for ground beef with 80/20 fat content—leaner meat creates dry chili. Moreover, choose thick-cut bacon over regular slices. The extra fat renders slowly and adds incredible flavor.

For spices, buy whole cumin seeds and grind them yourself when possible. The difference in aroma is remarkable. Similarly, seek out smoked paprika rather than regular paprika. This single swap elevates the entire dish.

Quality Indicators:

• Ground beef should be bright red, not brown
• Bell peppers should feel firm and glossy
• Jalapeños should be smooth without wrinkles
• Canned tomatoes should show no dents or rust

Ingredient Substitutions

Essential Equipment & Preparation

Equipment You’ll Need

Your crockpot is obviously essential, but don’t overlook the other tools. A large cast iron skillet distributes heat evenly for proper browning. Additionally, you’ll need a sharp chef’s knife for efficient chopping and a small mixing bowl for the spice blend.

DIY Alternative: No cast iron skillet? Use a heavy-bottomed stainless steel pan instead. The key is even heat distribution for proper browning.

Step-by-Step Cooking Instructions

Prepare Your Mise en Place

Start by prepping all vegetables before cooking begins. This French technique saves time and prevents overcooking. Roughly chop both bell peppers and celery into 1/2-inch pieces.

Next, tackle the jalapeño carefully. Remove seeds and membranes completely—they contain most of the heat. Dice the pepper finely so heat distributes evenly. Finally, dice the yellow onion into uniform pieces for even cooking.

Pro Tip: Wear gloves when handling jalapeños. Even after washing, capsaicin oils linger on your fingers.

Create the Bacon Foundation

Heat your cast iron skillet over medium heat. Add bacon slices without overlapping. Cook slowly until lightly crisp but not overdone—about 6-8 minutes. The bacon should render fat without becoming brittle.

Remove bacon to paper towel-lined plates. Reserve the rendered fat in the skillet. This bacon grease becomes the flavor foundation for everything that follows.

Common Mistake: I once cooked bacon too fast on high heat. The outside burned while the inside stayed chewy. Medium heat prevents this problem entirely.

Sauté the Vegetable Base

Add chopped vegetables to the warm bacon grease. Cook for exactly 5 minutes, stirring occasionally. The vegetables should soften but retain some bite. This technique, called sweating, releases natural sugars without browning.

Remove vegetables from skillet, draining excess grease. Set aside while you brown the meat. These vegetables will finish cooking in the crockpot, so undercooking now prevents mushiness later.

Master the Meat Browning Technique

Here’s where most recipes fail. Instead of crowding the pan, brown ground beef in two separate batches. Use half the meat per batch, breaking it into 1-2 inch chunks rather than fine crumbles.

Let the meat sit undisturbed for 2-3 minutes before stirring. This creates the Maillard reaction—the browning that develops complex flavors. When properly browned, the meat releases easily from the pan.

Cook each batch thoroughly before removing. Repeat with remaining meat. This extra step transforms ordinary ground beef into something special.

Build Your Spice Blend

Measure all spices into a small bowl and whisk together. This ensures even distribution throughout the chili. Moreover, pre-mixing prevents forgetting any ingredients once cooking begins.

The combination might seem unusual—basil in chili? Trust the process. Each spice serves a specific purpose in creating depth and complexity.

Assemble in the Crockpot

Pour beef consommé into your crockpot first. Add tomato paste and whisk until smooth. This prevents lumps and creates a rich base. Next, add Worcestershire sauce and your spice mixture, stirring until combined.

Taste this mixture now and adjust spices if needed. It should taste slightly over-seasoned because ingredients will meld during cooking.

Add undrained diced tomatoes and both cans of beans. The liquid from these ingredients provides necessary moisture for slow cooking. Then, add your browned beef and sautéed vegetables.

Chop the reserved bacon into 1/2-inch pieces and stir into the mixture. Everything should be well combined but not overmixed.

The Magic Happens in the Slow Cooker

Cover your crockpot and set to low heat. Cook for exactly 6 hours without lifting the lid. Each peek releases steam and extends cooking time. Trust the process—your kitchen will smell incredible.

After 6 hours, stir gently and taste for seasoning. The flavors will have melded beautifully, creating a rich, complex chili that rivals any restaurant version.

Expert Tips for Perfect Award Winning Crockpot Chili

Temperature and Timing Secrets

Low and slow wins the chili game every time. High heat might seem faster, but it toughens the meat and doesn’t allow flavors to develop properly. Furthermore, resist the urge to check progress frequently. Each lid lift adds 15-20 minutes to cooking time.

The 6-hour mark is crucial. Less time leaves flavors underdeveloped. More time can make vegetables mushy and break down the beans too much.

Flavor Enhancement Techniques

Famous chef Emeril Lagasse always says “BAM!” when adding spices, but timing matters more than enthusiasm. Blooming spices in liquid (like our consommé technique) releases essential oils that raw spices can’t match.

Additionally, the sugar in our spice blend isn’t just for sweetness. It balances the acidity from tomatoes and helps develop the rich color we associate with great chili.

Texture Mastery

The perfect chili has varied textures—tender meat chunks, soft vegetables, and intact beans. Achieving this requires proper preparation timing. Overcook the vegetables initially, and they’ll disintegrate. Undercook the meat, and it stays tough.

Admitted Mistake: My first attempt at this recipe, I used pre-cooked ground beef from the freezer. The texture was terrible—dry and crumbly. Always brown fresh meat for the best results.

Creative Variations and Serving Ideas

Regional Adaptations

Texas Style: Omit beans entirely and increase meat to 3 pounds. Add 2 tablespoons masa harina for thickening.

Cincinnati Style: Add 1 teaspoon cinnamon and 1/2 teaspoon allspice to the spice mixture. Serve over spaghetti noodles.

White Chili Version: Replace beef with chicken breast and kidney beans with white beans. Add green chiles and cumin.

Vegetarian Option: Substitute mixed mushrooms and extra beans for meat. Use vegetable stock instead of beef consommé.

Holiday Twist: Add 1 square dark chocolate and 1 teaspoon coffee grounds for Christmas depth. our cowboy queso recipe makes an excellent topping.

Crockpot Chili Storage and Make-Ahead Instructions

Cool completely before refrigerating. Reheat gently to prevent scorching. Add splash of beef stock if consistency thickens too much.

Make-Ahead Strategy: Prep and brown all ingredients the night before. Store in the refrigerator, then transfer to the crockpot in the morning—an easy hack that makes this Crockpot Chili Recipe perfect for busy days when every minute counts.

Award Winning Crockpot Chili Perfect Pairings

This award winning chili pairs beautifully with classic American sides. Consider serving alongside our classic cornbread recipe or Mexican street tacos for a complete meal.

For game day, pair with copycat Taco Bell Mexican pizzas and cold beer. The rich, smoky flavors complement hoppy IPAs particularly well.

Crockpot Chili FAQs

The Perfect Ending to Your Chili Journey

This award winning crockpot chili recipe transforms simple ingredients into something extraordinary. Moreover, it proves that championship-quality food doesn’t require complicated techniques or expensive equipment.

The beauty lies in the simplicity—prep work in the morning, incredible aromas all afternoon, and a dinner that brings people together. Whether you’re feeding family on a Sunday or preparing for your own neighborhood chili cook-off, this recipe delivers every single time.

Serve with a dollop of creamy vegetable soup techniques for garnish, or keep it simple with shredded cheese and sour cream. The rich, smoky flavors speak for themselves.

Try this recipe and tag us @TastyAtHome on social media. We love seeing your variations and family dinner moments. After all, the best recipes are meant to be shared, adapted, and passed down through generations.

Now grab that ladle and serve up some love. Your family—and your taste buds—will thank you for bringing this Crockpot Chili Recipe to the table.

Award Winning Crockpot Chili Recipe

This award winning crockpot chili recipe combines restaurant-quality techniques with slow cooker convenience. Features a bacon fat base, perfectly browned ground beef, and a secret spice blend that creates championship-level flavor in just 6 hours.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 30 minutes mins

Course Main Course

Cuisine American

Servings 12 servings

Equipment

• Crockpot/Slow Cooker
• Large Cast Iron Skillet
• Chef’s knife
• Small mixing bowl
• Paper towels

Ingredients

  

Spice Mixture

• 4 tbsp chili powder
• 1 tbsp dried oregano
• 1 tbsp granulated sugar
• 1 tbsp garlic powder
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp basil
• 1 tsp Lawry’s seasoned salt
• ½ tsp cayenne pepper

Main Ingredients

• 2 lbs ground beef
• 5 slices thick-cut hickory bacon
• 1 large red bell pepper chopped
• 1 large green bell pepper chopped
• 3 ribs celery chopped
• 1 small yellow onion diced
• ½ to 1 jalapeño seeded and diced
• 10.5 oz beef consommé or beef stock
• 6 oz tomato paste
• 1 tbsp Worcestershire sauce
• 2 cans diced tomatoes undrained
• 1 can chili beans pinto beans in mild or medium sauce
• 1 can kidney beans in mild chili sauce

Instructions

 

• Prepare the vegetables for the recipe first. Roughly chop the red and green peppers and celery into 1/2-inch pieces.
• Seed the jalapeño pepper(s), removing the seeds and membrane, then finely dice. Use more jalapeño for a spicier chili. Peel and dice one small yellow onion.
• Cook the bacon in a large cast iron skillet over medium heat, until the bacon is lightly crisp but not overdone. Remove the bacon and drain on a paper towel lined plate.
• Sauté the vegetables in the bacon grease for about 5 minutes, until tender. Remove the vegetables from the skillet, draining as much bacon grease from the vegetables as you can.
• Cook the ground beef in the skillet with the bacon grease. Cook the beef one pound at a time so the meat has enough room to brown and not steam. Break the ground beef into pieces about 1-2 inches. When cooked through, remove from the skillet and repeat with remaining meat.
• Measure all of the spices into a small bowl, and mix together.
• Mix the beef consommé or beef stock in the crockpot with the tomato paste. Add the Worcestershire sauce and spice mixture, and stir to blend. Taste the mixture and adjust spices as you like.
• Add the cans of tomatoes and beans, all undrained. Add the beef and sautéed vegetables. Chop or cut the bacon into about ½ inch pieces and add to the crockpot chili mixture.
• Cover and cook on low for about six hours. Do not lift the lid during cooking as this releases steam and extends cooking time.

Notes

Low and slow wins the chili game every time. High heat might seem faster, but it toughens the meat and doesn’t allow flavors to develop properly. The 6-hour mark is crucial for proper flavor development. Store in refrigerator for 4-5 days or freeze for up to 3 months. Flavors improve on day 2.

Keyword award winning chili, best chili recipe, crockpot chili, ground beef chili, slow cooker chili