Main Dish

Spicy Slow Cooker Chili

Spicy Slow Cooker Chili

You should try this pork chili recipe. 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 for this Recipe :

  • 1 pound spicy bulk pork sausage, crumbled
  • 1 pound sweet bulk pork sausage, crumbled
  • 1/2 cup chicken or vegetable stock, plus additional, if needed
  • 4 cloves garlic, finely chopped
  • 1 medium white onion, finely chopped
  • 2 stalks celery, finely chopped
  • 2 carrots, peeled and chopped into small pieces
  • 2 [15-oz.] cans of white beans drained and rinsed
  • 2 [15.5-oz.] cans red kidney beans, drained and rinsed
  • 2 [28-oz.] cans tomato puree
  • 1 [6-oz.] can tomato paste
  • 1 [28-oz.] can petite-cut 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
  • Salt, to taste
Garnish, (optional) :
  • 8 oz. shredded cheddar cheese
  • 3/4 cup chopped red onion
  • 2 fresh jalapeno peppers, sliced

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.

How to Make Slow Cooker Chili :

Step 1:

In a large skillet, brown pork sausage over medium heat until no longer pink. Remove from heat and drain excess fat from the pan. Transfer browned sausage to slow cooker crock.

Step 2:

Return skillet to burner over medium-high heat. Deglaze pan with chicken or vegetable stock, scraping up browned bits from the bottom of the pan with a spatula.

Step 3:

Add olive oil, garlic, and onion to pan and cook, stirring frequently, about 3-4 minutes or until softened. Add celery and carrot and continue cooking another 2-3 minutes. Remove from heat and pour skillet contents into the slow cooker.

Step 4:

Add white beans, red beans, tomato puree, tomato paste, petite-cut tomatoes, chili powder, cumin, oregano, and cayenne pepper to slow cooker. Stir to combine all ingredients thoroughly. If desired, add water or black coffee to the thin mixture before cooking.

Step 5:

Cook on high for 4 hours, or low for 8 hours. When finished, stir and add salt to taste. Adjust other seasonings, as desired.

Step 6:

Spoon into bowls and top with shredded cheese, chopped onions, and/or sliced jalapeno peppers. Serve this slow cooker chili immediately. Freeze or refrigerate leftovers within 2 hours.

Slow cooker chili recipe

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Spicy Slow Cooker Chili

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Main Dish American
Serves: 8
Prep Time: 15 minutes Cooking Time: 4-8 hours Total Time: 4-8 hours

Slow cooker chili recipe, made with pork sausage, beans, tomatoes, cheese, and spices. This pork chili is mixed with sweet and spicy flavors.

Ingredients

  • 1 pound spicy bulk pork sausage, crumbled
  • 1 pound sweet bulk pork sausage, crumbled
  • 1/2 cup chicken or vegetable stock, plus additional, if needed
  • 4 cloves garlic, finely chopped
  • 1 medium white onion, finely chopped
  • 2 stalks celery, finely chopped
  • 2 carrots, peeled and chopped into small pieces
  • 2 [15-oz.] cans of white beans, drained and rinsed
  • 2 [15.5-oz.] cans red kidney beans, drained and rinsed
  • 2 [28-oz.] cans tomato puree
  • 1 [6-oz.] can tomato paste
  • 1 [28-oz.] can petite-cut 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
  • Salt, to taste
  • Garnish, (optional)
  • 8 oz. shredded cheddar cheese
  • 3/4 cup chopped red onion
  • 2 fresh jalapeno peppers, sliced

Instructions

1

In a large skillet, brown pork sausage over medium heat until no longer pink. Remove from heat and drain excess fat from the pan. Transfer browned sausage to slow cooker crock.

2

Return skillet to burner over medium-high heat. Deglaze pan with chicken or vegetable stock, scraping up browned bits from the bottom of the pan with a spatula.

3

Add olive oil, garlic, and onion to pan and cook, stirring frequently, about 3-4 minutes or until softened. Add celery and carrot and continue cooking another 2-3 minutes. Remove from heat and pour skillet contents into the slow cooker.

4

Add white beans, red beans, tomato puree, tomato paste, petite-cut tomatoes, chili powder, cumin, oregano, and cayenne pepper to slow cooker. Stir to combine all ingredients thoroughly. If desired, add water or black coffee to the thin mixture before cooking.

5

Cook on high for 4 hours, or low for 8 hours. When finished, stir and add salt to taste. Adjust other seasonings, as desired.

6

Spoon into bowls and top with shredded cheese, chopped onions, and/or sliced jalapeno peppers. Serve immediately. Freeze or refrigerate leftovers within 2 hours.

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