What's better than a bowl full of delicious chili? How about one that has some spice to it? This recipe uses spicy and sweet pork sausage instead of plain ground beef, which makes for an incredible combination.
A nice boost of flavor
If you want even more heat then go ahead with using all spicy sausages in this bad boy - just be careful because they're pretty HOT on their own without any added sauce or spices so don't overdo it if your taste buds aren’t feeling up-to-par yet from holiday overeating
This slow cooker chili gets a nice boost of flavor by using a combination of spicy and sweet pork sausage, rather than plain ground beef. To turn up the heat even more, use all spicy sausage instead.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 15 minutes
Cook time: 15-20 minutes (+ 4 hours on high or 8 hours on low)
- 1 lb. spicy bulk pork sausage, crumbled
- 1 lb. sweet bulk pork sausage, crumbled
- ½ c. chicken or vegetable stock, plus additional if needed
- 4 cloves garlic, finely chopped
- 1 medium white onion, finely chopped
- 2 large stalks of celery, chopped small
- 2 large carrots, chopped small
- 2 15-oz. cans of white beans, drained and rinsed
2 15.5-oz. cans of red kidney beans, drained and rinsed
- 2 28-oz. cans of tomato puree
- 1 6-oz. can of tomato paste
- 1 28-oz. can of petite-cut tomatoes, undrained
- 3 T. chili powder
- 1 T. ground cumin
- 2 t. oregano, dried
- 1 t. cayenne pepper
- 1 c. black coffee (or water), if needed
- Sea salt, to taste
8 oz. shredded cheddar cheese
¾ c. chopped red onion
2 fresh jalapeno peppers, sliced
- In a large skillet, brown sausage over medium heat until no longer pink, approximately 8-10 minutes. Remove from heat and drain excess fat from the pan. Transfer sausage to slow cooker crock.
- Return skillet to burner over medium-high heat. Deglaze the pan with chicken or vegetable stock, scraping up browned bits from the bottom of the pan with a wooden spoon.
- Add olive oil, garlic, and onion to the pan and sauté, stirring frequently, for about 3-4 minutes or until softened.
- Add celery and carrot and continue cooking another 2-3 minutes, or until softened. Remove from heat and pour skillet contents into slow cooker.
- Add white beans, red beans, tomato puree, tomato paste, petite-cut tomatoes, chili powder, cumin, oregano, and cayenne pepper to the slow cooker. If desired, add black coffee or water to the thin mixture before cooking. Season with salt, to taste, and stir to combine.
- Cover and cook on high for 4 hours, or low for 8 hours. When complete, taste and adjust seasonings, as desired.
- To serve, spoon chili into individual serving bowls and top with shredded cheese, chopped onions, and/or sliced jalapeno peppers, as desired. Enjoy!
Other options include ground turkey, diced chicken, and even tofu. And of course, lean ground beef. The key is to choose an ingredient that will hold up well to the long cooking time and still be packed with flavor. So experiment with different ingredients to find the perfect slow cooker chili recipe for your family.
If you're like me, you love slow cooker chili. It's easy to make, and it's the perfect comfort food on a cold winter day.But what do you do with leftovers? Can you store chili in the fridge, or does it have to be eaten right away?
Here's the good news: chili can be stored in the fridge for up to four days.
Tip: Crumble the bulk sausage with your fingers prior to browning. This gives you better control over the size of each piece and is easier than breaking up the chunks of sausage with a wooden spoon while cooking. Another alternative is to use a potato masher if you have one.