There’s nothing quite like a hearty bowl of chili, and this version is packed with flavorful ground beef, Italian sausage, and a blend of spices. It’s perfect for a cozy dinner or a game day spread. Whether you’re feeding a crowd or just meal prepping for the week, this chili is bound to become a new favorite!
Why You’ll Love This Recipe
Chili is a bit controversial at my house. I like it with beans. My husband and some of my children prefer no beans. Some of my kids don’t care. But this thick and hearty chili is the one version we all agree on.
Yes, even though I love a chili to be loaded with meat and beans, this one is so full of meat and spicy, smoky goodness that I love it as much as the rest of the family.
If you’re looking for a chili recipe that’s both spoonable and scoopable, this is the one! Because while eating chili with a spoon is perfectly fine, there’s nothing better than eating it with a big handful of Frito’s Scoops!
And yes, the thick, scoopable consistency of this chili means it’s also perfect for things like chili dogs, chili cheese fries, and even baked potatoes.
Of course, if everyone at your house loves beans, you can absolutely add a few cans and make this chili an even more filling.
You might think this chili isn’t much on it’s own, but the key here is the toppings! It’s the perfect vessel for tortilla chips, shredded cheese, oyster crackers, sour cream and of course, Fritos Scoops!
Make a double batch and it’s perfect for hosting a crowd or a game day party. Just keep the chili warm all day in the slow cooker and offer a buffet of toppings for everyone to choose from.
If you’re a meat lover, and you’ve been searching for a thick and filling chili recipe, this is it! And of course, beans are always optional.
What Should I Serve With Chili?
In addition to a variety of toppings, cornbread or homemade rolls are always great accompaniments to chili–whether you use them for dipping or slather them with butter and enjoy them on the side.
These are some of our favorite sides to enjoy with a warm bowl of chili.
Ingredients
- Ground Beef: A must for any good chili. I like to go for an 80% lean, 20% fat mix to keep things flavorful without getting too greasy. You can opt for leaner ground beef if you prefer, but you’ll miss out on a bit of flavor.
- Italian Sausage: This is my secret ingredient–Italian sausage adds a bold punch of flavor! I recommend using mild if you like it simple or spicy if you prefer more heat. Either way, the sausage gives this chili a savory depth that you don’t want to skip.
- Diced Tomatoes & Green Chilis (Rotel): These add acidity and moisture, and the green chilis bring a subtle heat without overwhelming the dish. Rotel comes in different heat levels, so choose the one that will work best for you. I like to start with milk Rotel and add more heat to my liking.
- Garlic: I prefer freshly minced garlic, but a teaspoon of garlic powder will work in a pinch.
- Onion: I like yellow onion because it adds a hint of sweetness. Dice it small to blend in smoothly, or leave it a bit chunkier if you like texture in each bite.
- Spices (Oregano, Smoked Paprika, Cumin, Chili Powder): These spices are what give chili its signature flavor. Smoked paprika adds a subtle smokiness, cumin brings an earthy warmth, and chili powder… well, it’s the main ingredient! Don’t skimp on these.
- Chipotles in Adobo: These little guys add a rich, smoky flavor with just the right amount of kick. If you’re sensitive to spice, start with one teaspoon and taste as you go. But if you like things on the hotter side, go ahead and add the full two teaspoons!
- Cornmeal: This might seem like a weird addition, but it’s what makes this chili so thick and hearty texture. It’s the glue that holds all the flavors together. It turn this chili into a dish that will stick to your spoon!
Recipe Tips
- I know the slow cooker is all about convenience, but taking a few extra minutes to brown the ground beef and Italian sausage in a skillet will really elevate your chili. It adds deeper flavor by caramelizing the meat—plus, it keeps the meat from having a boiled texture.
- Adjust the chipotles in adobo depending on your heat tolerance. Start with 1 teaspoon and work your way up. If you like things extra spicy, throw in some extra chili powder or a pinch of cayenne!
- If you’re worried about the chili getting too thick, add the cornmeal gradually. You can always add a little more broth to loosen it up if needed.
- Seriously, don’t skip the toppings. They take your chili from good to absolutely amazing! Whether it’s crunchy tortilla chips, shredded cheese, or a dollop of sour cream, the toppings add that extra layer of texture and flavor.
How to Make Slow Cooker Chili
Step 1
Brown the Meat: Heat a large skillet over medium heat, or use your slow cooker’s sauté setting if available. Add the ground beef, Italian sausage, 2-3 cloves of minced garlic, and the diced onion. Cook until the meat is browned and the onion is soft, about 6-8 minutes. Stir occasionally to break up the meat as it cooks. Drain the grease if desired and transfer the meat mixture to your slow cooker.
Step 2
Add the Tomatoes, Broth and Spices: Pour in the diced tomatoes and green chilis (Rotel) and beef broth. Then stir in the spices and seasonings.
Step 3
Thicken with Cornmeal: Stir 1/4 cup of cornmeal into the slow cooker. This will help thicken the chili as it cooks, giving it a hearty texture.
Step 4
Cook Low and Slow: Cover the slow cooker and set it to low. Let the chili cook for 6-8 hours, allowing all the flavors to blend together. If the chili gets too thick, you can stir in a little extra beef broth or water to loosen it up. After 6-8 hours, give the chili a taste. Adjust the seasoning if necessary—add a bit more salt, chili powder, or even a dash of hot sauce if you like it spicier.
Step 5
Serve with Toppings: Ladle the chili into bowls and top with your favorite extras like tortilla chips, shredded cheese, sour cream, or sliced green onions.
FAQs
Can I make this chili without a slow cooker?Yes, you can make this chili on the stovetop. Brown the meat in a large pot, then add the remaining ingredients. Simmer on low heat for 1.5 to 2 hours, stirring occasionally. Just keep an eye on the liquid and add a bit more broth if needed to prevent sticking.
Can I add beans to this chili?Even though this recipe is all-meat, you can definitely add beans if you like. Black beans, kidney beans, or pinto beans would work well. Just rinse and drain them, then add them in during the last hour of cooking.
Can I make this chili ahead of time?Yes! I actually think chili tastes even better the next day because the flavors have more time to meld. You can make it a day or two in advance and reheat it when you’re ready to serve.
How do I store and reheat leftovers?Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, or microwave it in individual portions. If the chili has thickened too much, just add some of beef broth or water.
Can I freeze the chili?Yes! This chili freezes really well. Let it cool completely before transferring to a freezer-safe container or zip-top bag. It will last in the freezer for up to 3 months.
Be sure to save this recipe to your favorite Pinterest board for later.
More Chili Recipes To Try
- Barbecue Smoked Sausage Chili
- White Bean Sausage Chili
- Slow Cooker White Chicken Chili
- Slow Cooker Sweet Potato Quinoa Chicken Chili
Hearty Slow Cooker All Meat Chili (No Beans)
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 teaspoon oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 3 tablespoons chili powder
- 1-2 teaspoons chipotles in adobo minced
- 1/4 cup cornmeal
- Salt and pepper to taste
Optional Toppings
- Tortilla chips or Fritos
- Shredded cheese
- Sliced green onions
- Sour cream
Instructions
- In a large skillet, (or directly in the slow cooker, if you have a sauté option) brown 1 lb. ground beef, 1 lb. ground Italian sausage, 2-3 cloves garlic and 1 medium onion until the onion is soft and the meat is no longer pink.
- If desired, drain grease, and transfer meat mixture to the slow cooker, if needed.
- Stir in 2 10 oz. cans diced tomatoes and green chilis (Rotel), 1 cup beef broth, 1 teaspoon oregano, 1 teaspoon smoked paprika, , 1-2 teaspoons chipotles in adobo, and 1/4 cup cornmeal. Season with salt and pepper, to taste
- Cover and cook on low for 6-8 hours. Add more water or beef broth if chili becomes too thick. Serve with optional toppings and enjoy!
*As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.
