Spicy Slow Cooker Chili

Spicy Slow Cooker Chili

Hello, spice lovers and slow cooker aficionados! If you’re in search of a recipe that’s bursting with flavor and warmth, you’ve landed in the right place. Today, we’re diving into the realm of hearty comfort food with a dish that’s a crowd-pleaser across the board — Spicy Slow Cooker Chili.

In the world of comfort foods, chili reigns supreme, and when it’s prepared in a slow cooker, it attains a level of flavor integration and richness that’s simply unmatched. Our version kicks things up a notch by adding a generous heat factor, making it an irresistible treat for anyone who appreciates a little spice in their life.

The beauty of this Spicy Slow Cooker Chili is in its simplicity and depth of flavor. With a blend of high-quality meat, a medley of beans, fresh vegetables, and a potent combination of spices, this chili slowly simmers to perfection, allowing the ingredients to harmonize and the spice level to develop, resulting in a dish that’s aromatic, deeply flavorful, and satisfyingly hearty.

Whether you’re hosting a game day gathering, looking for a simple weeknight dinner, or planning a cozy meal on a chilly evening, this Spicy Slow Cooker Chili is your answer. It’s a one-pot wonder that’s not just filling and delicious, but also incredibly easy to prepare. You’ll love the convenience of setting it up and letting the slow cooker do all the work.

Serve it with your favorite toppings, like shredded cheese, sour cream, or chopped fresh cilantro, and you’ve got a customizable feast that will please every palate. So, strap on your apron, gather your ingredients, and get ready to create a spicy sensation with this Slow Cooker Spicy Chili recipe. Let’s turn up the heat in your kitchen!

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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.

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.

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, tough ends removed and chopped into small pieces
2 carrots, peeled and chopped into small pieces
2 cans (15 oz.) white beans, drained and rinsed
2 cans (15.5 oz.) red kidney beans, drained and rinsed
2 cans (28 oz.) tomato puree
1 can (6 oz.) tomato paste
1 can (28 oz.) 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
Salt, to taste

Garnish, (optional)
8 oz. shredded cheddar cheese
¾ c. chopped red onion
2 fresh jalapeno peppers, sliced


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

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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 for 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.

 

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