This hot chili brings the heat with the help of serrano peppers and is full of flavor thanks to bacon! Try this unique chili ASAP!
I don’t know about you but I can’t live with just one boring chili recipe! Try this spicy recipe or one of my other favorites like; Slow Cooker Chuck Wagon Chili or Slow Cooker White Chicken Chili.
How to make Hot Chili in the crockpot:
- Serrano Chiles – This gives wonderful heat and flavor to the recipe.
- Red Pepper Flakes – More heat!
- Other Seasonings – Bacon bits, chili powder, cumin, and garlic powder.
- Beans – For this chili, I don’t grab plain pinto beans, I use a can:
- Tomatoes – Diced tomatoes, tomato sauce, and tomato paste.
How long do I cook?
- Place the lid on the slow cooker.
- Cook on HIGH for 4 hours or on LOW for 6-8 hours.
How do I adjust the heat in this recipe?
- Serrano peppers are twice as spicy as jalapenos.
- For spicy, MINCE two serrano peppers or add three if you want it ultra spicy.
- For a milder chili, put 2 whole serrano chiles (do not dice). Also, cut the red pepper flake by 3/4.
What toppings go good on spicy chili?
- Shredded Colby Jack Cheese
- Sour Cream
- Saltines or oyster crackers
- Cilantro
- Chopped serrano chiles!
Try one of these chili recipes next in your crockpot:
- Slow Cooker Pumpkin Chili
- Slow Cooker Prime Rib Chili
- Slow Cooker V8 Chili
- Slow Cooker Texas No Bean Chili
- Slow Cooker Steakhouse Chili
- Slow Cooker Copycat Wendy’s Chili
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.
Slow Cooker Hot Chili
If you love spicy chili then this is the recipe for you. Serrano chile has a perfect kick to it and gives this chili the heat that you crave.
Print
Pin
Rate
Servings: 8
Calories: 435kcal
Equipment Needed:
- Slow Cooker – 5 quart or larger
Ingredients:
- 2 lbs. ground beef
- 1 white onion diced
- 1 green bell pepper diced
- 2-3 serrano pepper minced (see notes for spice levels)
- 15 oz. can Ranch Style® beans do not drain
- 15 oz. can Bush's® southwestern style pinto beans do not drain
- 15 oz. can Bush's® medium chili beans do not drain
- 14.5 oz. can diced tomatoes do not drain
- 15 oz. can tomato sauce
- 6 oz. can tomato paste
- 3 oz. packet bacon bits (or 3-4 slices of cooked bacon, crumbled)
- 2 Tbsp. chili powder
- 2 tsp. cumin
- 1/2 tsp. garlic powder
- 1 tsp. red pepper flakes
- 1 tsp. salt
- 1/2 tsp. black pepper
Instructions:
- Place a pan on the stove on medium-high heat, brown and crumble the beef. Drain. Add to the slow cooker.
- Add remaining ingredients to the slow cooker. See my notes below for spice level adjustments.
- Stir well.
- Place the lid on the slow cooker. Cook on HIGH for 4 hours or low for 6-8 hours.
- Stir and serve with desired toppings.
How to Video:
Recipe Notes:
How can I adjust the heat in this recipe?
- Serrano peppers are twice as spicy as jalapenos.
- For spicy, MINCE two serrano peppers or add three if you want it ultra spicy.
- For a milder chili, put 2 whole serrano chiles (do not dice). Also, cut the red pepper flake by 3/4.
- Shredded Colby Jack Cheese
- Sour Cream
- Saltines or oyster crackers
- Cilantro
- Chopped serrano chiles!
Nutrition:
Calories: 435kcal | Carbohydrates: 38g | Protein: 38g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 89mg | Sodium: 1654mg | Potassium: 1449mg | Fiber: 12g | Sugar: 9g | Vitamin A: 1978IU | Vitamin C: 28mg | Calcium: 151mg | Iron: 8mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
OUCH!