The BEST Slow Cooker Chili Recipe You’ll Ever Find!

Guys… I’m SO excited to share this slow cooker recipe with you today! It’s no secret that I LOVEEEEE a good, cozy, slow cooker dinner on chilly Fall nights. I’m thinking soups, dump dinners and the coziest Fall dinner of all… chili!

Now, if you’ve been with me awhile, you’ll know my favorite chili recipe of all time is my Dad’s chili con carne recipe! The only downside to this chili is how long it takes to make. We were chatting about how I was hoping to make chili this Halloween for Trevor and I but how I didn’t think I’d be able to make his chili con carne because I wouldn’t have the time after work. That’s when we came up with a brilliant idea… let’s turn this amazing chili recipe into a slow cooker recipe!

I was a little worried at first that it wouldn’t turn out, but guys… it did! And it tastes EVEN BETTER than the chili con carne we make on the stove top!

Curious to see the greatest slow cooker chili recipe ever?! First, you’ve gotta hear the story behind my love for Chili Con Carne! (If you’re a fan of my original Chili Con Carne post you can skip over this part!)

Do you remember a few years ago when I was raving about San Antonio? (If not, you can check out my San Antonio posts herehere, and here.) Well, I’m about to tell you a little story about my time here.

One night, Trevor made plans to go out with some guys from the conference he was attending, so I set off on my own. I knew I didn’t want to stray too far from the Riverwalk, because I was safe there. I was drawn to the colorful umbrellas of Casa Rio. So I wandered over and got a table right on the river. (OH MY GOD you guys. They gave me a table for 6 and I was all alone!)

I ordered a margarita (it was just okay) as I looked over the menu. Usually, Trev and I order different things so we can try each other’s food. But since I was alone, I decided to get a plate that had a little bit of everything on it. I noticed people getting big bowls of something but didn’t pay much attention to them.

They brought out my food and something smelled incredible! I checked out my plate and was slightly disturbed by the pile of brown goop that looked like poop in one corner. It didn’t take long for me to realize this was what everyone around me was ordering by the bowl full, and the thing on my plate that smelled so dang good. So I tried it. And I instantly regretted not ordering 3 bowls on the spot.

That night my friends, was the night I fell in love with Chili Con Carne.

I came home straight up raving about it. And my dad was super jealous he had’t gotten to try it. So he started doing some searching. About 15 pages deep on Google, he found a link to a recipe claiming to be the exact recipe Casa Rio uses.  So he made it. And y’all. IT TASTED EXACTLY THE SAME!!!

The recipe I’m about to share with you has officially become one of Trev and I’s favorite winter recipes. It’s perfect on chilly nights when we want something warm and yummy. I wish I could link the original recipe my dad found for you, but I can’t find it anywhere. He adapted it slightly, so this is his version. And it’s perfect let me tell you!

This recipe is for one batch. However, we always double it because one batch is never enough!!

Shopping List

2 pounds Beef Stew Meat (Cut into 1 inch cubes)
1 pound Pork Stew Meat (Cut into 1 inch cubes)
1 Jalapeno minced
6 cloves of Garlic
1 tablespoon Ground Comino
1 tablespoon Salt
5 tablespoons Chili Pepper
6 Ancho Chili Pods
1/2 Cup Masa Flour
Black Pepper to Taste
Your favorite chili toppings


  1. Begin with your ancho chili pods. Remove the stems and seeds and place in a bowl. Cover with boiling water and steep for one hour.
  2. While the chilis steep, lightly brown your beef and pork in a large stock pot. (I would start this about 45 minutes into the chilis steeping!)
  3. Once brown, add minced garlic.
  4. Next, puree your ancho chilis with the minced jalapeno, cumin and salt.
  5. Now, throw everything into your crockpot! (Your meat/garlic mixture, enough water to cover the meat and your puree.)
  6. Cook on low for six hours.
  7. 30 minutes before serving, quickly combine masa and water to make a paste. Stir into your chili. Let it thicken.
  8. Pour into a bowl and top with your favorite chili toppings. I like cheese and a Dollop of Daisy on mine!

And just like that, you’re done! Is it still a bit time consuming? Yes. It’s definitely got more prep work than most slow cooker recipes. But there is no food more worthy of your time than chili con carne!

As you can probably tell from the ingredients list… this can be pretty spicy for some people. I personally don’t find it spicy, but my mom wouldn’t go near it with a ten foot pole! Just know what you’re getting yourself into and that this chili isn’t for the faint of heart. HAHA

Now what are you waiting for? It’s the most perfect dinner to make this weekend while you’re out doing all the fall things, or snuggled on the couch watching football!

I hope you all have a wonderful weekend! I’ll be back on Sunday.


2 thoughts on “The BEST Slow Cooker Chili Recipe You’ll Ever Find!

  1. Anxious to try this Chili recipe but where do you get “Ancho Chili Pods”?
    Is that the same as “Dried Ancho Chili Peppers” that I find on Amazon??
    What do you use and where do you find them?
    Also, since you “puree” them, could you save time and just use “Ancho Chili Pepper Powder”???


    1. Yes! They are the same. I picked mine up at our local grocery store, Meijer! I’ve seen them at Walmart and Kroger before too 🙂 I usually see them in the produce section or the international foods aisle. And I’m not sure about the ancho chili powder! I don’t think the flavor of the peppers would come through quite as much. (Plus, if you save the water that you steep them in, you can add small amounts to your soup to make it spicer in the end!) The dried chilis in the puree also help to add body to the soup overall! Good luck making the soup. I hope you love it as much as we do!


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