18 Spicy Crock Pot Chili Recipes Delicious

Craving a bowl of hearty, spice-packed comfort? Whether you’re feeding a hungry crowd or just want leftovers that taste even better the next day, these 18 Spicy Crock Pot Chili Recipes are here to save dinner (and your taste buds). From smoky chipotle to fiery habanero heat, we’ve got a slow-cooked chili for every craving. Grab your spoon—it’s time to dig in!

Classic Beef Crock Pot Chili

This hearty chili simmers low and slow, letting the flavors meld into a rich, comforting bowl that’s perfect for game day or cozy weeknights.

Ingredients:

• 2 lbs ground beef (80/20 blend)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 1 (6 oz) can tomato paste
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

Instructions:

1. In a skillet over medium-high heat, brown the ground beef until no pink remains, about 8 minutes. Drain excess fat and transfer to a 6-quart slow cooker.
2. Add the diced onion, minced garlic, kidney beans, black beans, crushed tomatoes, tomato paste, and beef broth to the slow cooker.
3. Sprinkle in the 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and cayenne (if using). Stir well to combine.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, stirring occasionally.

The slow cooking deepens the smoky-sweet spices, while the beans stay tender without turning mushy—ideal for piling onto nachos or spooning over baked potatoes.

Tip: For extra depth, stir in 1 tbsp cocoa powder with the spices—it’s a secret flavor booster!

Vegetarian Crock Pot Chili

This hearty, hands-off chili is packed with smoky spices and tender beans—perfect for cozy nights when you want dinner to practically cook itself.

Ingredients:

• 1 tbsp olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 1 cup vegetable broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium. Add onion and bell pepper; cook for 5 minutes until soft. Stir in garlic and cook 1 minute.
2. Transfer mixture to a slow cooker. Add black beans, kidney beans, crushed tomatoes, and 1 cup vegetable broth.
3. Sprinkle in 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until flavors meld.

The smoked paprika adds a subtle campfire depth that makes this chili taste like it simmered all day—even though your slow cooker did the work!

Tip: Top with avocado or shredded cheese for extra richness.

Spicy Turkey Crock Pot Chili

This hearty chili is packed with bold flavors and just the right kick—perfect for cozy nights when you want a hands-off dinner that simmers to perfection.

Ingredients:

• 1 lb ground turkey
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 2 cups chicken broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust for heat preference)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add ground turkey and cook until browned, breaking it apart with a spoon, about 5–6 minutes. Transfer to a 6-quart slow cooker.
2. In the same skillet, sauté onion, bell pepper, and garlic for 3–4 minutes until softened. Add to the slow cooker.
3. Stir in kidney beans, black beans, crushed tomatoes, chicken broth, 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper. Mix well.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until flavors meld.

The smoky paprika and cayenne give this chili a deep, layered heat that’s balanced by the sweetness of the bell peppers—no bland bites here!

Tip: Top with shredded cheese, avocado, or a dollop of sour cream to cool things down.

White Chicken Crock Pot Chili

This creamy, cozy chili is a set-it-and-forget-it dream—packed with tender chicken, white beans, and just the right kick of green chiles.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 2 (15 oz) cans white beans, drained and rinsed
• 1 (4 oz) can diced green chiles
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chicken broth
• 1 cup shredded Monterey Jack cheese
• 1/4 cup heavy cream
• Fresh cilantro, for garnish

Instructions:

1. Add chicken, white beans, green chiles, onion, garlic, 1 tsp cumin, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper to the crock pot. Pour in 2 cups chicken broth and stir gently.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken shreds easily with a fork.
3. Remove chicken, shred with two forks, and return to the pot. Stir in 1 cup Monterey Jack cheese and 1/4 cup heavy cream until melted and creamy.
4. Ladle into bowls and top with fresh cilantro.

The magic here? The heavy cream and Monterey Jack melt into a velvety sauce that clings to every bite—no roux required!

Tip: For extra depth, char the onion in a skillet before adding it to the crock pot.

Slow Cooker Three-Bean Chili

This hearty chili is a set-it-and-forget-it dream—packed with protein and smoky-sweet flavor that only gets better as it simmers.

Ingredients

• 1 lb ground beef (or turkey)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp brown sugar

Instructions

1. In a skillet over medium heat, cook the ground beef until browned, breaking it into crumbles. Drain excess fat, then transfer to a 6-quart slow cooker.
2. Add the onion, bell pepper, garlic, black beans, kidney beans, pinto beans, crushed tomatoes, and beef broth to the slow cooker. Stir to combine.
3. Sprinkle in the chili powder, cumin, smoked paprika, salt, black pepper, and brown sugar. Stir well.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the vegetables are tender and flavors meld.

The slow cooking deepens the smoky-sweet balance of the spices, while the trio of beans keeps every bite satisfyingly chunky. Serve with a dollop of sour cream or shredded cheese for extra richness.

Tip: For a hands-off shortcut, skip browning the meat—just add it raw to the slow cooker and break it apart with a spoon after 1 hour of cooking.

Sweet Potato and Black Bean Crock Pot Chili

This hearty chili is a hands-off dream—just toss everything in the slow cooker and let the flavors meld into a cozy, smoky-sweet bowl of comfort.

Ingredients:

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can fire-roasted diced tomatoes
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat olive oil in a skillet over medium. Sauté onion for 3 minutes until translucent, then add garlic and cook for 1 minute until fragrant. Transfer to a 6-quart crock pot.
2. Add sweet potatoes, black beans, diced tomatoes, vegetable broth, tomato paste, chili powder, cumin, smoked paprika, salt, and black pepper to the crock pot. Stir well.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until sweet potatoes are tender but not mushy.
4. Give the chili a gentle stir and adjust salt if needed.

The smoky paprika and fire-roasted tomatoes add depth, while the sweet potatoes melt into the broth just enough to thicken it naturally—no blender required!

Tip: Top with avocado and cilantro for a fresh contrast to the rich flavors.

Loaded Crock Pot Chili with Cornbread Topping

This hearty chili bakes under a fluffy cornbread blanket, making it the ultimate comfort food with zero extra dishes to wash!

Ingredients:

• 1 lb ground beef (or turkey)
• 1 (15 oz) can kidney beans, drained
• 1 (15 oz) can black beans, drained
• 1 (14.5 oz) can diced tomatoes
• 1 cup frozen corn
• 1 small yellow onion, diced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (8.5 oz) box cornbread mix (plus ingredients listed on box, typically milk and egg)
• 1 cup shredded cheddar cheese

Instructions:

1. Brown ground beef and onion in a skillet over medium heat until no pink remains, about 5 minutes. Drain fat.
2. Transfer beef mixture to a greased 6-quart slow cooker. Add kidney beans, black beans, diced tomatoes, corn, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
4. 30 minutes before serving, prepare cornbread batter according to package instructions. Pour evenly over chili, then sprinkle with cheddar cheese. Cover and cook on HIGH for 30 minutes (no peeking—this lets the cornbread steam!).
5. Uncover and let sit 5 minutes before serving. The cornbread will be tender but firm enough to slice.

The magic here? The cornbread soaks up just enough chili flavor while keeping its golden crust—like a savory upside-down cake!

Tip: For extra heat, stir in a diced jalapeño with the onions in step 1.

Pumpkin Spice Crock Pot Chili

This hearty chili gets a cozy fall twist with pumpkin puree and warm spices—perfect for setting and forgetting in your slow cooker.

Ingredients:

• 1 lb ground beef (or turkey)
• 1 medium yellow onion, diced
• 1 bell pepper (any color), diced
• 2 cloves garlic, minced
• 1 (15 oz) can pumpkin puree
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained
• 1 (15 oz) can black beans, drained
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add ground beef, breaking it apart, and cook until browned (5–6 minutes). Drain excess fat.
2. Transfer beef to a 6-quart crock pot. Add onion, bell pepper, garlic, pumpkin puree, diced tomatoes, kidney beans, black beans, and 2 cups beef broth.
3. Stir in 2 tbsp chili powder, 1 tsp cumin, 1 tsp pumpkin pie spice, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Stir before serving.

The pumpkin adds a velvety richness without overpowering the classic chili flavor—just wait for the compliments to roll in!

Tip: Top with shredded cheddar and a dollop of sour cream for extra coziness.

Smoky Chipotle Crock Pot Chili

This hearty chili gets its deep, smoky kick from chipotle peppers and a slow simmer that melds flavors perfectly—ideal for tossing together in the morning and coming home to a ready-made meal.

Ingredients:

• 1 lb ground beef (or turkey)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 chipotle peppers in adobo, minced (plus 1 tbsp sauce from the can)
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add the ground beef, breaking it apart with a spoon, and cook until browned (5–6 minutes). Drain excess fat, then transfer to a 6-quart slow cooker.
2. Add the onion, red bell pepper, and garlic to the same skillet; sauté for 3–4 minutes until softened. Scrape into the slow cooker.
3. Stir in the kidney beans, black beans, crushed tomatoes, beef broth, tomato paste, chipotle peppers, adobo sauce, cumin, smoked paprika, oregano, salt, and black pepper. Mix well.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until thickened and fragrant.

The smoky heat from the chipotles balances beautifully with the sweetness of the tomatoes and peppers, while the long simmer gives the chili a rich, velvety texture. Serve with a dollop of sour cream or shredded cheddar to tame the spice.

Tip: For extra depth, stir in 1 tbsp cocoa powder with the spices—it enhances the chili’s savoriness without tasting like chocolate.

BBQ Pulled Pork Crock Pot Chili

This smoky-sweet chili combines tender pulled pork with bold BBQ flavors—perfect for game day or a cozy weeknight.

Ingredients:

• 2 lbs boneless pork shoulder, trimmed and cut into 2-inch chunks
• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup BBQ sauce (use a smoky, tangy variety)
• 2 cups chicken broth
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Brown the pork shoulder on all sides (about 3 minutes per side), then transfer to a 6-quart slow cooker.
2. Add the onion and garlic to the same skillet; sauté for 3 minutes until softened. Scrape into the slow cooker.
3. Stir in the kidney beans, black beans, diced tomatoes, 1 cup BBQ sauce, 2 cups chicken broth, 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp salt, and 1/2 tsp black pepper.
4. Cover and cook on LOW for 8 hours or HIGH for 4 hours. Shred the pork with two forks before serving.

The magic here? The pork soaks up the BBQ sauce and spices while staying melt-in-your-mouth tender—no dry meat in sight!

Tip: Top with shredded cheddar, pickled jalapeños, and a drizzle of extra BBQ sauce for a next-level bowl.

Quinoa and Lentil Crock Pot Chili

This hearty, protein-packed chili is a set-it-and-forget-it dream—toss everything in the slow cooker and let the flavors meld into a cozy, satisfying meal.

Ingredients:

• 1 cup dry quinoa, rinsed
• 1 cup dry brown lentils, rinsed
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 3 cups vegetable broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion, red bell pepper, and garlic for 5 minutes until softened.
2. Transfer the sautéed veggies to a 6-quart crock pot. Add quinoa, lentils, crushed tomatoes, vegetable broth, chili powder (2 tbsp), cumin (1 tsp), smoked paprika (1 tsp), salt (1/2 tsp), and black pepper (1/4 tsp). Stir well.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until lentils are tender and quinoa has absorbed the liquid.
4. Give it a good stir and adjust seasoning if needed. Serve with avocado, cilantro, or a squeeze of lime.

The quinoa adds a fluffy texture that makes this chili feel extra hearty, while the lentils keep it toothsome and filling—no one will miss the meat!

Tip: For a smokier kick, swap regular paprika for chipotle powder (start with 1/2 tsp).

Bison and Bacon Crock Pot Chili

This hearty chili combines rich bison and smoky bacon for a deeply flavorful slow-cooked meal that practically makes itself.

Ingredients:

• 1 lb ground bison
• 6 slices thick-cut bacon, chopped
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained
• 1 (15 oz) can black beans, drained
• 1 (28 oz) can crushed tomatoes
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp brown sugar

Instructions:

1. In a skillet over medium heat, cook the chopped bacon until crispy (about 8 minutes). Transfer to a 6-quart slow cooker, reserving 1 tbsp bacon fat in the skillet.
2. Add the ground bison to the skillet and cook until browned (5–6 minutes), breaking it apart with a spoon. Transfer to the slow cooker.
3. Add the onion, red bell pepper, and garlic to the same skillet. Sauté for 4 minutes until softened, then transfer to the slow cooker.
4. Stir in the kidney beans, black beans, crushed tomatoes, beef broth, 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp brown sugar. Mix well.
5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, stirring once halfway.

The smoky bacon fat infuses every bite, while the bison keeps it lean but luxuriously meaty. Serve with a dollop of sour cream or shredded cheddar.

Tip: For extra depth, stir in 1 tbsp cocoa powder with the spices—it enhances the chili’s richness without tasting chocolatey.

Mexican-Inspired Crock Pot Chili

This hearty chili is packed with bold flavors and cooks low-and-slow for a fuss-free meal that’ll have everyone asking for seconds.

Ingredients:

• 1 lb ground beef (or turkey)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can fire-roasted diced tomatoes
• 1 (8 oz) can tomato sauce
• 1 cup frozen corn kernels
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup low-sodium beef broth

Instructions:

1. In a skillet over medium heat, brown the ground beef until no pink remains, about 5–7 minutes. Drain excess fat.
2. Transfer the beef to a 6-quart slow cooker. Add the onion, bell pepper, garlic, black beans, kidney beans, diced tomatoes, tomato sauce, and corn.
3. Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Pour in the beef broth and stir everything to combine.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the flavors meld and the vegetables are tender.

The smoky paprika and fire-roasted tomatoes give this chili a deep, charred sweetness that balances perfectly with the hearty beans and corn.

Tip: Top with fresh cilantro, avocado slices, and a squeeze of lime for a bright finish!

Spicy Sausage Crock Pot Chili

This hearty chili packs a smoky, spicy punch thanks to hot Italian sausage and a touch of cocoa powder—perfect for game day or a cozy weeknight.

Ingredients:

• 1 lb hot Italian sausage, casings removed
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp unsweetened cocoa powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Brown the sausage in a skillet over medium-high heat, breaking it into crumbles, about 5 minutes. Drain excess fat.
2. Transfer the sausage to a 6-quart slow cooker. Add onion, garlic, kidney beans, black beans, crushed tomatoes, and beef broth.
3. Sprinkle in chili powder, cumin, smoked paprika, cocoa powder, salt, and black pepper. Stir well to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, stirring once halfway through.

The cocoa powder deepens the flavor without sweetness, making this chili taste like it simmered all day. Serve with shredded cheese and a dollop of sour cream!

Tip: For extra heat, stir in a diced jalapeño with the onions.

Crock Pot Chili Verde

This slow-cooked chili verde is packed with tender pork and zesty tomatillos—just set it and forget it for a hands-off dinner that’s full of flavor.

Ingredients:

• 2 lbs boneless pork shoulder, cut into 1-inch cubes
• 1 lb tomatillos, husked and quartered
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 (4 oz) can diced green chiles
• 1 cup low-sodium chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro (plus extra for garnish)
• 1 tbsp lime juice

Instructions:

1. In a 6-quart crock pot, combine pork, tomatillos, onion, garlic, green chiles, chicken broth, 1 tsp cumin, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Stir well.
2. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until pork shreds easily with a fork.
3. Stir in 1/4 cup cilantro and 1 tbsp lime juice. Taste and adjust salt if needed.
4. Serve topped with extra cilantro and warm tortillas or rice.

The long simmer melds the tangy tomatillos and earthy spices into a rich, spoonable sauce that clings to every bite of pork.

Tip: For extra depth, char the tomatillos and onion in a dry skillet before adding them to the crock pot.

Low-Carb Crock Pot Chili

This hearty chili is packed with bold flavors and simmers all day for a fuss-free, keto-friendly meal that’ll warm you right up.

Ingredients:

• 1.5 lbs ground beef (85% lean)
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (6 oz) can tomato paste
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

Instructions:

1. Brown the ground beef in a skillet over medium-high heat, breaking it into crumbles, about 5–7 minutes. Drain excess fat.
2. Transfer the beef to a 6-quart slow cooker. Add the diced onion, bell pepper, garlic, diced tomatoes, tomato paste, and beef broth.
3. Sprinkle in the chili powder, cumin, smoked paprika, salt, black pepper, and cayenne (if using). Stir well to combine.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the vegetables are tender and flavors meld.

The slow cooking deepens the smoky-sweet spices, while the tomato paste thickens the chili perfectly without beans. Serve with shredded cheese and avocado for extra richness!

Tip: For a hands-off approach, skip browning the beef—just crumble it raw into the crock pot (the texture will be softer).

Chocolate-Infused Crock Pot Chili

This rich, smoky chili gets a surprising depth of flavor from dark chocolate—trust us, it’s a game-changer!

Ingredients:

• 1 lb ground beef (or turkey)
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained
• 1 (15 oz) can black beans, drained
• 1 (28 oz) can crushed tomatoes
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1 oz dark chocolate (70% or higher), chopped
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add ground beef, breaking it apart, and cook until browned (5–6 minutes). Transfer to a crock pot.
2. In the same skillet, sauté onion, bell pepper, and garlic until softened (4–5 minutes). Add to the crock pot.
3. Stir in kidney beans, black beans, crushed tomatoes, beef broth, 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, and 1 tsp salt.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Stir in 1 oz dark chocolate until melted during the last 30 minutes of cooking.

The chocolate adds a velvety richness that balances the heat—no one will guess the secret ingredient! Serve with cornbread or sour cream.

Tip: For extra smokiness, add a pinch of chipotle powder with the spices.

Buffalo Chicken Crock Pot Chili

This hearty chili packs all the bold, tangy flavors of buffalo wings—minus the mess—in a cozy slow-cooked meal that practically makes itself.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes with green chiles
• 1 cup diced celery
• 1/2 cup diced yellow onion
• 1/2 cup buffalo hot sauce (like Frank’s RedHot)
• 1/4 cup ranch dressing
• 2 tbsp tomato paste
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt

Instructions:

1. Add chicken thighs, black beans, kidney beans, diced tomatoes with green chiles, celery, and yellow onion to a 6-quart crock pot.
2. In a small bowl, whisk together buffalo hot sauce, ranch dressing, tomato paste, garlic powder, smoked paprika, and salt. Pour over ingredients in the crock pot and stir gently to coat.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken shreds easily with a fork.
4. Remove chicken, shred with two forks, and return to the pot. Stir to combine.

The magic here? The ranch dressing mellows the heat just enough while keeping that iconic buffalo flavor front and center—no dry seasoning packets needed!

Tip: Serve with extra celery sticks and blue cheese crumbles for a fun game-day twist.

Conclusion

With 18 mouthwatering spicy Crock Pot chili recipes, there’s something here for every taste—whether you like it smoky, fiery, or packed with bold flavors. Give these recipes a try, and don’t forget to leave a comment with your favorite! Loved this roundup? Share the warmth by pinning it for later. Happy slow cooking!