There’s nothing quite like a big bowl of chili to warm you up, fill you up, and bring a little comfort to your day. This Hearty Slow Cooker All Meat Chili is the kind of meal that hits all the right notes – it’s bold, savory, a little spicy, and has that melt-in-your-mouth factor thanks to hours of slow cooking. Packed with three different kinds of meat, beans, and a medley of spices, it’s a meaty, hearty bowl of deliciousness that everyone will love.
Whether you’re craving something cozy for a weeknight dinner, a comforting lunch to prep for the week, or a crowd-pleasing dish to serve at a gathering, this chili is a winner. I can’t tell you how many times this has saved me on busy days – I just toss everything into the slow cooker, and a few hours later, dinner is ready.
Honestly, this recipe is one of my go-to favorites because it’s simple, super flavorful, and just so satisfying. If you’ve never tried making chili in a slow cooker, you’re about to discover how easy it is to achieve that perfect blend of tender meat, robust spices, and hearty beans. Let’s dive in!
Why You’ll Love This Recipe:
- Time-saving: Throw it all into the slow cooker and let it do the work. Minimal prep, no fuss.
- Flavor-packed: Bold and savory with just the right amount of spice. It’s the perfect balance of heat, richness, and comfort.
- Crowd-pleasing: Whether it’s for picky eaters or chili connoisseurs, this one is sure to please everyone.
- Meal prep-friendly: It’s perfect for making in advance and having leftovers for lunch or dinner throughout the week.
- Easy to customize: Don’t like one of the meats? No problem! You can swap or add in whatever you like.
- One-pot wonder: Everything goes into the slow cooker, which means minimal cleanup.
- Versatile: You can adjust the spice level, throw in extra veggies, or even make it with a different combo of meats depending on what you have on hand.
Ingredients You’ll Need:
- Ground beef (1 lb): This is the base of the chili, and it adds great richness. You could swap for ground turkey or chicken if you prefer leaner meats, but ground beef really gives this chili its hearty flavor.
- Ground pork (1 lb): The pork adds a subtle sweetness that balances out the spice and gives the chili an extra depth of flavor.
- Italian sausage (1 lb): This adds a bit of spice and seasoning that really makes the chili pop. You can use mild or spicy depending on your preference.
- Onion (1 large): Chopped, and don’t skip this step – onions add a ton of flavor when they’re sautéed first.
- Garlic (4 cloves): Fresh garlic is a must for depth of flavor. It’s the secret to the amazing aroma you’ll get while this is cooking.
- Bell pepper (1, any color): Adds a nice crunch and sweetness.
- Canned diced tomatoes (2 cans, 14.5 oz each): The base of the chili, adding juiciness and a little acidity to balance everything out.
- Tomato paste (2 tbsp): Deepens the tomato flavor and adds a rich texture.
- Beef broth (2 cups): A rich broth adds to the body of the chili, making it feel extra comforting.
- Kidney beans (1 can, drained and rinsed): A classic chili bean, adding a nice texture.
- Black beans (1 can, drained and rinsed): Another hearty bean that brings even more filling goodness.
- Chili powder (2 tbsp): The main seasoning that gives the chili its signature warmth.
- Cumin (1 tbsp): Earthy and smoky – this is what takes the chili flavor to the next level.
- Paprika (1 tsp): A sweet, smoky touch.
- Oregano (1 tsp): For that herby note that ties everything together.
- Salt and pepper: To taste, of course.
- Optional toppings: Shredded cheese, sour cream, jalapeños, cilantro, or green onions – customize it to your liking!
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions):
Step 1: Prep the Ingredients
Start by chopping the onion, garlic, and bell pepper into small pieces. You want everything to cook evenly, so take a few minutes to get them nice and uniform. Measure out your spices (chili powder, cumin, paprika, oregano), and open all your cans (tomatoes, beans, broth). It’s super helpful to have everything ready to go so you’re not scrambling later.
Step 2: Brown the Meat
In a large skillet over medium heat, brown the ground beef, pork, and Italian sausage. Break it up with a wooden spoon as it cooks. You don’t need to cook it all the way through, just get a nice sear on it. This will build flavor, so don’t rush it. Once the meat is mostly browned, drain any excess fat and transfer the meat to the slow cooker.
Step 3: Sauté the Veggies
In the same skillet (don’t clean it out – you want all those delicious bits left behind), add a bit of oil if needed and sauté the chopped onion, bell pepper, and garlic. Cook until the onions are soft and translucent, about 5 minutes. You want them to get a little golden around the edges to bring out their sweetness. Once done, toss them into the slow cooker with the meat.
Step 4: Add the Tomatoes and Beans
Now, it’s time to bring in the tomatoes and beans. Add the diced tomatoes (with their juice), tomato paste, kidney beans, and black beans to the slow cooker. Pour in the beef broth for extra richness and to help everything simmer together. Stir everything together to combine.
Step 5: Season and Cook
Add the chili powder, cumin, paprika, oregano, salt, and pepper. Stir again to make sure the spices coat everything evenly. Cover the slow cooker and cook on low for 6–8 hours, or on high for 3–4 hours. The longer it cooks, the more the flavors meld together. If you’re in a hurry, the high setting works just fine!
Step 6: Taste and Adjust
Once your chili is ready, give it a taste and adjust the seasoning if needed. If you like a little more heat, add some crushed red pepper flakes or a diced jalapeño. If you like it a little thicker, you can mash some of the beans with a fork to create a heartier texture.
Step 7: Serve and Enjoy!
Ladle the chili into bowls and top with whatever toppings you like. Shredded cheese, sour cream, sliced jalapeños, and fresh cilantro all add a wonderful touch. You could even serve it over rice or with a side of cornbread for an extra hearty meal.
Helpful Tips:
- Meal prep: This chili is a perfect meal prep option. It stays great in the fridge for up to 4 days, and it freezes beautifully. Just store it in an airtight container or freezer bag.
- Storing leftovers: Keep any leftovers in the fridge for up to 4 days. If you want to freeze it, it can stay in the freezer for up to 3 months. Just let it cool before transferring it to a container or bag.
- Reheating: To reheat, just warm it up on the stove over medium heat, adding a splash of water or broth if it’s too thick. You can also reheat individual servings in the microwave.
- Pairing sides: Serve it with tortilla chips, cornbread, or a simple side salad. For a drink, a cold beer or a fizzy limeade would be perfect.
- Creative twists: Want to add more veggies? You could throw in some chopped zucchini, sweet potatoes, or carrots for extra nutrients. If you’re feeling adventurous, a bit of cocoa powder or dark chocolate can add an unexpected depth of flavor!
Frequently Asked Questions (FAQs):
Can I make this ahead of time?
Yes! Chili actually gets even better after sitting for a day or two as the flavors continue to develop. Make it ahead and reheat when you’re ready to serve.
Can I freeze this recipe?
Absolutely! It freezes really well. Let it cool completely before transferring to a freezer-safe container or bag. When you’re ready to eat, just defrost it in the fridge overnight and reheat.
What if I don’t have [ingredient]?
No worries! If you’re missing one of the meats, you can substitute with another protein or just double up on one kind. If you don’t have bell peppers, you could try adding some diced carrots or celery.
Is this recipe good for meal prep?
Yes, it’s fantastic for meal prep! Just store it in airtight containers and it’ll last for several days in the fridge, or freeze for later.
How do I make it vegetarian/vegan?
Swap the meat for a plant-based protein like lentils, mushrooms, or a meat substitute like tempeh or tofu. Use vegetable broth and skip the cheese and sour cream for a vegan version.
This Hearty Slow Cooker All Meat Chili has become a staple in my meal rotation for good reason – it’s comforting, filling, and perfect for busy nights when you just want something delicious without a ton of effort. I make it all the time, especially when I know I’ll be having a busy week. It’s a crowd-pleaser that satisfies even the biggest appetites!
Give it a try and let me know how it turns out – it’s one of my go-tos for busy nights! Enjoy every cozy bite!
Hearty Slow Cooker All Meat Chili
Ingredients
- 1 lb ground beef
- 1 lb ground Italian sausage
- 2-3 cloves garlic minced
- 1 medium onion diced
- 2 10 oz cans diced tomatoes and green chilis (Rotel)
- 1 cup beef broth
- 1 tsp oregano
- 1 tsp smoked paprika
- ½ tsp cumin
- 3 tbsp chili powder
- 1-2 tsp chipotles in adobo minced
- ¼ cup cornmeal
- Salt and pepper to taste
- Optional Toppings:
- Tortilla chips or Fritos
- Shredded cheese
- Sliced green onions
- Sour cream
Instructions
- Cook the meat: In a skillet, cook the ground beef and Italian sausage over medium heat, breaking up the meat as it cooks. Drain any excess fat.
- Transfer to the slow cooker: Transfer the cooked meat to a slow cooker, then add garlic, onion, diced tomatoes with green chilis, beef broth, oregano, smoked paprika, cumin, chili powder, and minced chipotles in adobo.
- Add cornmeal: Stir in the cornmeal, then season with salt and pepper to taste.
- Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, stirring occasionally.
- Serve: Once the chili is done, serve with your choice of toppings, such as tortilla chips, shredded cheese, green onions, and sour cream. Enjoy!
Notes
- If you prefer a spicier chili, add more chipotles in adobo to suit your taste.
- Adjust the amount of beef broth depending on how thick or thin you prefer your chili.
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
