A quick and easy slow cooker southern homemade chili recipe that is warm, hearty, protein-packed and full of flavour. It is a meal enjoyed by all with a blend of sweet and spicy.
There is something about these changing temperatures and the smell of slow cooker chili simmering away. Nothing beats opening the door after a bust day of activities with the kids or a crazy workday to the smell of dinner served, especially if it is the best crockpot chili ever.
Are y’all with me when I say that the Crockpot is the best all year round. I mean I do use it more in the fall/winter months, but dang it is so convenient. I love just being able to toss all in ingredients into it and boom, let it work its magic like this southern homemade chili recipe I am about to share below.
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Chili is one of those recipes that is typically loved by all. One thing I love about making slow cooker chili is that you can kinda pick and choose the vegetables you’d like to add. Don’t like mushrooms, skip them and add something else.
I find a good chili recipe never gets old because of how easy it is to create variations by substituting things here and there to make it your own perfect slow cooker chili that your family will enjoy and love all year round.
HOW TO MAKE THE PERFECT SLOW COOKER CHILI
A few simple steps.
To make the perfect slow cooker chili you just need a slow cooker/crockpot, some kitchen utensils and a frying pan. If you have the sauté option on your slow cooker, you just saved yourself some time by allowing everything to be cooked in one. Less mess!
If you have the sauté option, you can sauté your meat, fresh vegetables, onion, garlic and mushrooms until your meat is cooked through and then add in the remainder of your ingredients. Talk about an all in one Crockpot meal.
WHAT GOES IN SOUTHERN HOMEMADE CHILI
Sweet and spicy for the perfect taste of flavours.
To make this southern homemade slow cooker chili you just need some simple spices, a little sweetness, some canned goods, a few fresh vegetables and some meat protein. Check out the full ingredient list below.
- Red Bell Pepper
- Yellow Bell Pepper
- Canned Sliced Mushrooms
- Minced Garlic
- Canned Diced Tomato
- Canned Crushed Tomato
- Dark Red Kidney Beans
- Tomato Paste
- Cumin or Paprika
- Dried Parsley
- Crushed Red Pepper
- Chili Powder
- Cayenne Pepper (Optional)
- Brown Sugar
- Sea Salt
- Black Peper
- Extra Virgin Olive Oil
- Ground Beef or Ground Turkey
THE BEST WAY TO EAT CHILI
Toppings and dippings.
Southern homemade chili is best served with a dollop of sour cream or plain Greek yogurt, some shredded cheese and topped with a few jalapeños if you like extra spice.
For dipping, there is something about corn chips or tortilla chips that I just love. The crunchiness and added salt on the chips, with the sweet and spicy taste of the chili is amazing with every bite. It is hard not to go back for seconds of this perfect slow cooker chili recipe.
Another good dipping side for chili is fresh bread, dinner rolls or French baguette. If you are going with the French baguette, I highly recommend toasting your baguette first for a nice crunchy texture.
HOW TO STORE LEFTOVER SOUTHERN HOMEMADE CHILI
If you have any leftovers that is.
You can bottle this crockpot southern homemade chili recipe and store it in the refrigerator for up to 4-6 months, providing that the lids are tightly sealed on the jars.
I recommend that you heat your bottles first at 250F for 10 minutes. Fill your jars almost to the top, firmly tighten your lid, and let the heat from the jar and chili do its work to seal the jar tightly.
Make sure that when you can canning your leftover chili that the chili is hot. This will ensure that the canned chili maintains it’s freshness.
You can find the jars similar to the ones I use linked here!
You can also freeze this recipe as well. In large freezer style Ziploc bags, fill halfway, let all of the air escape the bag, tightly seal and lay flat in the freezer. I say lay flat so that the chili freezers more like a sheet than a big frozen ice chunk, this makes it easier to thaw.
You can find the freezer storage bags I use linked here!
PS. if you are looking for other recipes to try, check these out:
PPS. If you are looking for family-friendly meal ideas, check out my eBook:
- 1/2 of a large red sweet bell pepper
- 1/2 of a large yellow bell pepper
- 1 small can of sliced mushrooms, drained
- 1 small onion
- 1 tbsp. minced garlic
- 1 796 mL can of diced tomatoes
- 1 796 mL can of crushed tomato
- 1-2 cans of dark kidney beans, drained
- 1 156 mL can of tomato paste
- 1 tsp. coriander
- 1 tsp. cumin or paprika
- 1 tsp. dried parsley
- 1/2 tsp. crushed red pepper
- 1-1.5 tsp. chili powder (more = more spice)
- Dash of cayenne pepper (optional)
- 3 tbsp. packed brown sugar
- Sea salt and black pepper to taste
- 1 tsp. extra virgin olive oil
- 1 pkg of cooked ground beef or turkey
- Heat a medium-sized skillet on low-medium heat with 1 tsp of EVOO and raw beef or turkey, cook until juices run clear and no pink remains.
- Prepare the remaining ingredients and add them to the slow cooker.
- Once the meat is cooked, add to the slow cooker and set the slow cooker on high for 4 hours or low for 6 hours.
- Top your chili with a dollop of sour cream or greek yogurt, and cheese. Serve with your favourite tortilla chips, warm, fresh dinner rolls or just as is.
*For a more textured runnier chili, omit the tomato paste*