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How to Make Sausage Chili in the Slow Cooker
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Slow Cooker Sausage Chili

Classic chili gets a twist and uses sweet and spicy sausages instead of ground beef giving the dish a whole new dimension.
Course Slow Cooker Recipes
Cuisine Mexican/Tex-Mex
Prep Time 15 minutes
Cook Time 8 hours
Additional Time 20 minutes
Total Time 8 hours 35 minutes
Servings 6 -8
Calories 874kcal
Author Michelle Ordever

Equipment

Ingredients

  • 1 lb 450g spicy bulk pork sausage, crumbled
  • 1 lb 450g sweet bulk pork sausage, crumbled
  • ½ cup chicken or vegetable stock plus additional, if needed
  • 4 cloves garlic finely chopped
  • 1 medium white onion finely chopped
  • 2 large stalks celery chopped small
  • 2 large carrots chopped small
  • 2 15-oz/400g cans white beans, drained and rinsed
  • 2 15-oz/400g cans red kidney beans, drained and rinsed
  • 2 28-oz/4 x 400g cans tomato sauce (passata)
  • 1 6-oz/170g can tomato purée/paste
  • 1 28-oz/2 x 400g can petite-cut (finely chopped) tomatoes, undrained
  • 3 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 2 tsp oregano dried
  • 1 tsp cayenne pepper
  • 1 cup black coffee or water, if needed
  • Sea salt to taste

Optional Garnish

  • 8 oz 225g shredded cheddar cheese
  • ¾ cup chopped red onion
  • 2 fresh jalapeño peppers sliced

Instructions

  • Brown the sausage in a large pan over medium heat for 8-10 minutes until no longer pink. Remove from heat and drain excess fat from the pan. Transfer the sausage to slow cooker crock.
  • Deglaze the pan over medium-high heat 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 for 3-4 minutes, stirring frequently, or until softened.
  • Add celery and carrot and continue cooking for another 2-3 minutes, or until softened. Remove from heat and pour pan contents into the slow cooker.
  • Add white beans, red beans, tomato sauce, tomato paste, petite-cut tomatoes, chili powder, cumin, oregano, and cayenne pepper to slow cooker. If desired, add black coffee or water to thin out the 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!

    How to Make Sausage Chili in the Slow Cooker

Nutrition

Serving: 1 | Calories: 874kcal | Carbohydrates: 76g | Protein: 51g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 24g | Cholesterol: 134mg | Sodium: 1912mg | Fiber: 18g | Sugar: 22g