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 V8 Chili
- Slow Cooker Texas No Bean Chili
- Slow Cooker Steakhouse Chili
- Slow Cooker Copycat Wendy’s Chili
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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.
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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
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OUCH!