This classic slow cooker chili is ideal for any season! It’s delicious and simple, and it’ll win any chili cookoff! This dish proves that simple items can be combined into something incredibly tasty when given enough time and a little boost.
Is chili better in a slow cooker?
If you prefer your chili mild, the slow-cook option in a multi-cooker is ideal. The flavor of the steak would be enhanced if it is properly browned.
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Do you need to brown meat before slow cooking chili?
Browning the meat before slow cooking a recipe that asks for ground beef, such as chili, beef stew, or meat sauce, means a great effect. Before adding ground meat to the slow cooker with the other ingredients, it should be browned in a skillet and drained.
Do you drain beans for chili?
It’s a matter of personal preference whether you drain canned beans or use the liquid. Some individuals add the liquid to make the chili thicker and tastier, according to them. Some people prefer to drain it to get rid of the salt and starch.
What are the ingredients to make classic slow cooker chili?
Instead of ordinary ground beef, this slow cooker chili gets a flavor boost from a blend of spicy and sweet pork sausage. Use all spicy sausage instead to boost up the spice even further.
Here are the ingredients to make a recipe of 6 to 8 servings. Prep time is 15 minutes while cook time is 15 to 20 minutes plus 4 hours on high or 8 hours on low.
- Spicy bulk pork sausage and sweet bulk pork sausage – It adds a lot of taste.
- Chicken or vegetable stock – This gives the chili the consistency we want.
- Garlic – For the greatest results, use fresh garlic.
- White onion – Aromatics with a strong flavor.
- Celery – It creates an aromatic foundation.
- Carrots – Taste amazing when crunchy.
- White beans and red kidney beans – For the finest chili consistency and color, rinse and drain the beans in a colander.
- Tomato puree, tomato paste, tomatoes – These give it a lovely tomato taste and a stew-like texture.
- Chili powder, ground cumin, oregano, cayenne pepper – The secret to making delicious chili.
- Black coffee or water – This hidden ingredient gives the dish more dimension.
- Sea salt – Seasoning that most recipes call for.
- Shredded cheddar cheese
- Chopped red onion
- Fresh jalapeno peppers
How to make classic slow cooker chili?
Now that you have gathered all of your ingredients, it is time to make this recipe. Follow the instructions below.
Before browning the bulk sausage, crumble it with your fingers. It’s easier to manage the size of each piece this way than it is to break up the sausage chunks with a wooden spoon while they’re cooking. Another option is to mash the potatoes using a potato masher if you have one.
Start with brown sausage in a large skillet over medium heat until no longer pink, about 8-10 minutes. Remove the pan from the heat and drain any extra fat. Place the sausage in the slow cooker crock.
Replace the skillet on the stovetop over medium-high heat. With a wooden spoon, scrape up browned bits from the bottom of the pan and deglaze with chicken or vegetable stock.
Then add the olive oil, garlic, and onion to the pan and cook for 3-4 minutes, or until softened.
Cook for another 2-3 minutes, or until celery and carrot are softened. Remove the skillet from the heat and pour the contents into the slow cooker.
In a slow cooker, combine white beans, red beans, tomato puree, tomato paste, petite-cut tomatoes, chili powder, cumin, oregano, and cayenne pepper. Before cooking, thicken the mixture with black coffee or water if preferred. Toss in a pinch of salt and whisk to mix.
Cook on high for 4 hours or low for 8 hours, covered. Taste and adjust seasonings as needed once the dish is finished.
To serve, ladle chili into individual serving bowls and garnish with shredded cheese, chopped onions, and/or sliced jalapeno peppers if preferred. Enjoy!
Now that you know all you need to know about classic slow cooker chili, it is time to print or save the recipe with the exact measurements.
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- 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 celery, chopped small
- 2 large carrots, chopped small
- 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
- 1 6-oz. can tomato paste
- 1 28-oz. can 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, frequently stirring, 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 the slow cooker.
- Add the slow cooker, white beans, red beans, tomato puree, petite-cut tomatoes, chili powder, cumin, oregano, and cayenne pepper . 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!
Amount Per Serving: Calories: 888Total Fat: 45gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 141mgSodium: 1860mgCarbohydrates: 75gFiber: 18gSugar: 22gProtein: 53g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.