Spicy and Sweet Slow Cooker Chili
This slow cooker chili gets a nice boost of flavour 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.
There are few meals within our family of five agree on and one of those is chili. Whether it is simmering away in the slow-cooker all day and enjoyed after work or on a day of fun activities such as skiing or sledding, a warm bowl of chili with a slice of bread (either homemade or bakery bought) is the perfect belly and soul filling meal.
I hope you enjoy this sweet and spicy version whether by yourself or with a gaggle of family and friends.
Spicy and Sweet Slow Cooker Chili
Ingredients:
1 pound spicy bulk pork sausage, crumbled
1 pound 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 stalks celery, finely chopped
2 carrots, peeled and chopped into small pieces
2 15-oz. cans white beans, drained and rinsed
2 15.5-oz. cans red kidney beans, drained and rinsed
2 28-oz. cans tomato puree (sauce)
1 6-oz. can tomato paste
1 28-oz. can petite-cut (diced) 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
Salt, to taste
Garnish, (optional)
8 oz. shredded cheddar cheese
¾ c. chopped red onion
2 fresh (or pickled) 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.
Directions:
In a large skillet, brown pork sausage over medium heat until no longer pink. Remove from heat and drain excess fat from pan. Transfer browned 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 spatula.
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 slow cooker.
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 thin mixture before cooking.
Cook on high for 4 hours, or low for 8 hours. When finished, stir and add salt to taste. Adjust other seasonings, as desired.
Spoon into bowls and top with shredded cheese, chopped onions and/or sliced jalapeno peppers. Serve immediately. Freeze or refrigerate leftovers within 2 hours.
Related Posts:
- Southwestern Chicken Soup~ Recipe
- Traditional Beef Stew ~ Recipe
- The Best Hamburger Soup like Mom Used to make
- Slow Cooker Mexican Shredded Chicken ~ Recipe
- Lodge 6 Qt. Enameled Cast Iron Dutch Oven ~ A Review
Spicy and Sweet Slow Cooker Chili
Equipment
- 1 Slow cooker (Crock pot)
- 1 cast iron skillet
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 med white or yellow onion finely chopped
- 2 stalks celery finely chopped
- 2 carrots peeled and finely chopped
- 2 15 oz cans white beans drained and rinsed
- 2 15 oz red kidney beans drained and rinsed
- 2 28 oz cans tomato puree (tomato sauce)
- 1 6 oz can tomato paste
- 1 28 oz can petit cut (diced) tomatoes undrained
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp oregano dried
- 1 tsp cayenne pepper optional
- 1 cup black coffee (or water) if needed
- salt to taste
Garnish
- 8 oz cheddar cheese shredded
- 3/4 cup red onion finely chopped
- 2 jalapeño peppers (sliced) fresh or pickled
Instructions
- In a large skillet, brown pork sausage over medium heat until no longer pink. Remove from heat and drain excess fat from pan. Transfer browned 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 spatula.
- 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 slow cooker.
- 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 thin mixture before cooking.
- Cook on high for 4 hours, or low for 8 hours. When finished, stir and add salt to taste. Adjust other seasonings, as desired.
- Spoon into bowls and top with shredded cheese, chopped onions and/or sliced jalapeno peppers. Serve immediately. Freeze or refrigerate leftovers within 2 hours.
Pin This Image:
