Spicy Slow Cooker chili that can be made in a crockpot or in the oven low and slow. Added heat from serrano and jalapeno peppers and yes – this chili had beans in it!
This is a recipe that is great to for throwing in the slow cooker early in the morning. Takes about 15 minutes to prepare, and by the time everyone is home from their day you have a wonderful batch of spicy chili on the table.
Now when I think slow cooker, I think tossing it all in the crock pot and setting and forgetting. But sometimes you miss out on a dimension of flavor.
To make this crock pot chili, here’s what I like to do:
Don’t have a crock pot? Dutch oven cooked at 325 works just as well too! (see my youtube video… )
Before you go “THATS NOT CHILI! THATS STEW!”
Here me out. Chili comes in all shapes and forms.
Some like there chili beanless, some like it with beans. And I love each equally – when pouring in a bowl and devouring with the family? This is it for me!
If you want to go beanless, this recipe will still work, but I’d suggest doubleing the amount of meat
This is a dish I’ll make for potlucks and is always gone at the end of the day. I would never claim this ‘AWARD WINNING SPICY CHILI’ but if you want a solid chili recipe that can please others (and hey build on it my friend. make this your own!) this is it!
My spice mix for chili needs the following:
It’s a solid base chili seasoning, and we’re going to crank up the heat by adding chili peppers to the chili. I love the flavor of serrano, jalapeno is a good starter, and sometimes I’ll add a fresh cayenne or habanero in as well.
It’s all up to you on what you prefer and what your friend and family can tolerate on the Scoville unit scale.
And just a warning.
You’re dealing with chili peppers and the capsaicin (it’s what makes peppers hot. I googled this, I’m no doctor) will stay in your fingers for awhile. So if you were to say, oh i don’t know, put your contacts in after handling the jalapenos? You’re going to have a bad time.
I’ve never done that. Not once. Not never…
Obviously you need a crock pot or another means of slow cooking for this recipe. As it is written, this spicy crock pot chili yields about 16 servings which will last us the week in the fridge.
so to accomodate I reccomentd using use a 6 qt Crock Pot for this. If you have a 4 qt, I would suggest adjusting the serving size between 8-10. Same would apply if you’re going with a dutch oven
As seen in the video, I enjoy cooking chili in the dutch oven as well. I can brown the meat, drain and still have bits of that cooked on flavor left in the bottom of the dutch oven.
And it goes right in the oven at 325 while it cooks. That is a downside. You have the oven running all day which isn’t ideal for summer.
You can cook on the stove top, but heat management become an issue since the heat source isn’t enveloping the dutch oven. You’ll risk burning the bottom if you don’t baby sit it all day
Love it or hate it, the instant pot pressure cooking has its place. And being able to sear your food, then bring it down to a slow cook and walk away from it all in one device is where it stands out.
You can follow the exact steps in this recipe, just set your IP to sear while browning, then set it to slow cook and let it ride for the rest of the day.
I’ve seen masa used, potato flakes, and even a corn starch slurry. They’re all well and good, but I’m a fan of using beans that have been pureed.
I think for this recipe in itself it makes the most sense. Maybe a chili con carne recipe or something along those lines may work better with masa or potato flakes.
But for my batch of chili I’m sticking with about 8 oz. or so of pureed beans.
If you want to use a heartier meatier chili check out my latest Chipotle Chuck Wagon Chili
Garnishes are up to you but there some staples that you can’t miss
And save some spicy chili for leftovers, because they’re going to make a great topping for carne asada fries