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Slow Cooker Award Winning Chili: The Ultimate Prize Winning Crock Pot Recipe

A close-up of a white bowl filled with rich, dark red slow cooker award winning chili, topped with shredded cheese and green onions.
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Make this top rated slow cooker chili that tastes like it won a contest. This recipe uses simple techniques to build deep flavor in your Crock-Pot, making it an easy, make ahead family favorite.

Ingredients

Scale
  • 2 lbs ground beef (80/20 recommended)
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 (15 ounce) cans kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup beef broth
  • 4 cloves garlic, minced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust for heat)
  • 1 tablespoon unsweetened cocoa powder (secret ingredient)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce

Instructions

  1. Brown the ground beef in a large skillet over medium heat. Drain off any excess fat.
  2. Transfer the browned beef to the basin of your slow cooker.
  3. Add the chopped onion and bell pepper to the slow cooker.
  4. Stir in the rinsed and drained kidney beans and black beans.
  5. Pour in the crushed tomatoes and tomato sauce. Add the beef broth.
  6. Add the minced garlic, chili powder, cumin, oregano, smoked paprika, cayenne pepper, cocoa powder, salt, pepper, and Worcestershire sauce.
  7. Stir all ingredients together well in the slow cooker until everything is combined.
  8. Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
  9. Stir the chili before serving. Taste and adjust salt or heat as needed.
  10. Serve your ultimate slow cooker chili with your favorite toppings.

Notes

  • For the best flavor development, cook this chili on the LOW setting for the full 8 hours.
  • If you are making this ahead, the flavor improves if you let it cool and refrigerate it overnight, reheating it the next day.
  • Toppings that add flavor include shredded cheddar cheese, sour cream, chopped green onions, and a dash of hot sauce.
  • If you want a thicker chili, remove the lid for the last 30 minutes of cooking time on high.

Nutrition

Find it online: https://purecookingjoy.com/slow-cooker-award-winning-chili/

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