Dr Pepper Chili in the Crock Pot

Okay, listen: this chili is kind of wild — sweet, smoky, a little sticky from Dr Pepper, and totally made for slow–cooker neglect. It’s the kind of recipe you dump together before work, come home to a house that smells like Sunday afternoon, and spoon into bowls while everyone argues about toppings. It’s cozy, a little weird in the best way, and perfect when you want comfort without babysitting a pot.

My husband is hopelessly in love with this chili. He calls it “the soda magic” and I let him because when he eats it he becomes a very appreciative, very loud human. Our kid asks for “the fizzy chili” like it’s a cartoon character. We first made it during a sloppy, rainy Super Bowl and it immediately became a staple — potlucks, weeknights, the cooking-for-guests cheat. Bonus: it’s forgiving, which is critical in my chaotic kitchen where I forget half the spices half the time.

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This recipe is a little messy in the best way. I’ve spilled Dr Pepper on the floor (twice), over-browned the meat once because I wandered off to answer the door, and accidentally used a smoky paprika instead of regular — which actually made it better. If you’re short on time, I’ve skipped browning the meat and it still turned out fine in the slow cooker, but browning does give you that richer, deeper flavor if you can swing five extra minutes.

Sometimes I swap a jalapeño in for heat and once I threw in a splash of coffee because I thought the chili needed “depth.” It did. Also: do not use diet soda — the sugar is doing work here, chemically and flavor-wise, to help the chili caramelize and round out.

Shopping Tips

– Protein: Ground beef is classic, but a 80/20 blend gives better flavor and mouthfeel; leaner cuts will be healthier but a touch drier.
– Canned Goods: Look for good-quality crushed tomatoes and low-sodium beans if you want to control salt — drain and rinse the beans unless you like extra starchiness.
– Spices: Chili powder, cumin, and smoked paprika are the backbone; buy freshish spices and give them a sniff — if they’re flat, they’ll make the chili flat too.
– Vegetables: Yellow onion and garlic are essential aromatics; grab firm onions with no soft spots and use fresh garlic for better punch.
– Specialty Item: Get a 12-ounce Dr Pepper (or similar cola/root beer) — regular soda, not diet. It’s doing caramel and acid work you can’t quite replicate otherwise.

Prep Ahead Ideas

– Brown the meat and chop onions the night before and store in airtight containers — this makes morning dump-and-go a reality.
– Mix the spice blend in a small jar ahead of time so you aren’t measuring multiple things in the morning.
– If you’re using dried beans, soak them ahead; if canned, rinse and tuck into a covered container in the fridge.
– Use shallow, stackable containers for the prepped components so they fit in the fridge and are easy to grab while corraling the kids.

✔Time-Saving Tricks

– Use pre-chopped onions or a food processor to chop faster; frozen diced onions work in a pinch.
– Swap in canned beans and pre-crushed tomatoes to skip any soaking or grinding.
– Brown meat in a wide pan to speed up evaporation and get a quicker sear.
– If you’re short on slow-cooker time, finish on the stovetop over medium-low to reduce and thicken faster.

✔Common Mistakes

– Too watery: I once thought “oh, more liquid is fine” and ended up microwaving bowls to evaporate excess. Fix quickly with a cornmeal or masa slurry, or simmer on the stove to reduce.
– Over-sweet: if the soda makes it too sweet, a splash of vinegar or a squeeze of lime brightens and balances.
– Blandness: adding salt at the end helps, but taste and adjust — acidity and salt transform dull chili.
– Overcooking beans: if you use canned beans, add them later, or they’ll turn mushy.

What to Serve It With

– Crusty cornbread or skillet cornbread — buttery and perfect for sopping.
– A simple chopped green salad to cut the richness.
– Tortilla chips and shredded cheddar for chili nachos.
– Quick pickled jalapeños or sliced scallions for toppings.

✔Tips & Mistakes

– Salt late-ish: the slow cooker concentrates flavors, so you can always add more at the end.
– Heat levels: start milder — you can always add hot sauce or crushed red pepper at the table.
– If it looks thin near the end, remove lid and let it reduce for 20–30 minutes.
– Forgot the soda? A mix of cola and a splash of molasses helps in an emergency.

✔Storage Tips

Chili keeps well in an airtight container in the fridge — it actually tastes better the next day once flavors settle. Eat it cold on a sandwich for a weirdly great lunch, or heat it for breakfast with an egg on top (no shame here). Freeze portions in freezer-safe containers for up to a few months; thaw in the fridge before reheating.

✔Variations and Substitutions

– Lean ground turkey or a mix of pork and beef works if you want less beefy richness.
– No Dr Pepper? Try cola or root beer as a substitute; avoid diet varieties.
– Swap beans: black beans, pinto, or kidney beans are all fine — adjust texture expectations.
– Want it vegetarian? Use textured soy protein or extra beans, skip the meat and add extra umami (mushrooms, soy sauce, or miso).
– Gluten-free: check labels on spice blends and stock; most basic ingredients are naturally gluten-free.

Frequently Asked Questions

Dr Pepper Chili in the Crock Pot

Set-and-forget slow cooker chili with a sweet-spicy push from cola, hearty beans, and bold spices. Cozy, rich, and weeknight-easy.

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Prep Time: 20 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 20 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 1 tbsp olive oil
• ▢ 2 lb ground beef 85–90% lean works well
• ▢ 1.5 cup diced yellow onion
• ▢ 1 tbsp minced garlic
• ▢ 3 tbsp chili powder
• ▢ 2 tsp ground cumin
• ▢ 1.5 tsp smoked paprika
• ▢ 1 tsp dried oregano
• ▢ 3 tbsp tomato paste
• ▢ 28 oz diced tomatoes with juices
• ▢ 15 oz tomato sauce
• ▢ 15 oz kidney beans drained and rinsed
• ▢ 15 oz pinto beans drained and rinsed
• ▢ 1 cup beef broth low sodium preferred
• ▢ 12 fl oz spiced cherry cola soda
• ▢ 1 tbsp Worcestershire sauce
• ▢ 1 tbsp apple cider vinegar to balance sweetness
• ▢ 2 tsp brown sugar optional, to taste
• ▢ 1 tsp unsweetened cocoa powder deepens flavor
• ▢ 1.5 tsp kosher salt plus more to taste
• ▢ 1 tsp black pepper freshly ground
• ▢ 0.5 tsp ground chipotle chili optional heat

Instructions

Preparation Steps

• Heat the oil in a large skillet over medium-high. Brown the beef in two batches, breaking it up as it cooks. Drain excess fat.
• Add onion and garlic to the skillet. Sauté until softened, about 3–4 minutes.
• Stir in chili powder, cumin, smoked paprika, and oregano. Toast 1 minute. Mix in tomato paste and cook 1 minute more.
• Splash in a little cola or broth to deglaze. Scrape up browned bits.
• Transfer the beef mixture to a slow cooker. Add diced tomatoes, tomato sauce, both beans, broth, remaining cola, Worcestershire, brown sugar, vinegar, cocoa, chipotle, salt, and pepper. Stir well.
• Cover and cook on Low 6–7 hours or High 3–4 hours, until thick and bubbly.
• Taste and adjust salt, pepper, or vinegar. To thicken, uncover for the last 20–30 minutes; to loosen, add a splash of broth.
• Serve hot with your favorite toppings like shredded cheddar, sour cream, and sliced green onions.

Notes

Variation: Swap half the beef for ground pork or turkey. Add minced jalapeño for extra heat, or a square of dark chocolate in place of cocoa for a deeper finish. Serving tip: Spoon over baked potatoes or rice. Storage: Refrigerate up to 4 days or freeze up to 3 months.

This recipe is an original creation inspired by classic Dr Pepper Chili in the Crock Pot flavors. All ingredient ratios and instructions are independently developed.