Classic Slow Cooker Chili
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.
Ingredients
- 1 lb. spicy pork sausage bulk, crumbled
- 1 lb. sweet pork sausage bulk, crumbled
- ½ cup chicken or vegetable stock, plus additional, if needed
- 4 cloves garlic finely chopped
- 1 medium white onion finely chopped
- 2 stalks celery large, chopped small
- 2 large carrots chopped small
- 30 oz. cans white beans about 2 cans 15 oz, drained and rinsed
- 31 oz. red kidney beans about 2 cans 15.5 ozs, drained and rinsed
- 56 oz. tomato puree about 2 cans 28 ozs
- 6 oz. tomato paste can
- 28 oz. petite-cut tomatoes can, undrained
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 tsps oregano dried
- 1 tsps cayenne pepper
- 1 cup black coffee or water, if needed
- Sea salt to taste
Garnish:
- 8 oz. cheddar cheese shredded
- ¾ cup red onion chopped
- 2 jalapeno peppers fresh, sliced
Instructions
- 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 pan. Transfer sausage to slow cooker crock.
- Return skillet to burner over medium-high heat. Deglaze pan with chicken or vegetable stock, scraping up browned bits from bottom of pan with a wooden spoon.
- Add olive oil, garlic, and onion to pan and sauté, stirring frequently, 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 slow cooker. If desired, add black coffee or water to 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!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
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.
Nutrition
Calories: 939kcal (47%)Carbohydrates: 88g (29%)Protein: 53g (106%)Fat: 45g (69%)Saturated Fat: 17g (106%)Polyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.3gCholesterol: 124mg (41%)Sodium: 1377mg (60%)Potassium: 2941mg (84%)Fiber: 24g (100%)Sugar: 19g (21%)Vitamin A: 3791IU (76%)Vitamin C: 43mg (52%)Calcium: 466mg (47%)Iron: 16mg (89%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
