I love to make chili and often find myself using the same tried and true recipe. This time around I’m making two changes. Firstly, using a slow cooker to meld the flavors. Secondly, using a combination of spicy and sweet bulk pork sausage instead of ground beef for an extra punch of flavor. This slow cooker pork chili is a great way to add some variety to your menu or an extra bit of heat while tailgating. It can also be made the traditional way in a large pot or Dutch oven to save time.
Slow cooker pork sausage chili
Chili Tips:
For an extra boost of heat, use all spicy sausage in the recipe.
If you can’t find the sausages in bulk, simply slice and remove the casing. A good butcher will often do this for you.
Add some black coffee or instant coffee for added depth of flavor.
For a creamy texture, add a can of refried beans near the end of cooking.
Slow Cooker Pork Chili Ingredients
1 pound spicy bulk pork sausage, crumbled
1 pound sweet bulk pork sausage, crumbled
4 cloves garlic, minced
1 medium white onion, diced
2 stalks celery, finely chopped
2 carrots, peeled and diced
1/2 cup chicken stock
1 15oz can white beans, such as Great Northern beans
2 large cans (28 oz.) chili beans, such as Brooks Chili Beans*
1 can (28 oz.) petite-cut tomatoes, undrained
3 Tablespoon chili powder
1 Tablespoon ground cumin
1 teaspoon salt, add more to adjust taste
*If chili beans are unavailable, an easy substitution is 2 15oz. cans red kidney or pinto beans, 1 15oz. can tomato puree, and taco sauce to add flavor.
Slow Cooker Pork Chili Directions
* For cooking in one pot, simply follow directions, but add ingredient sto pot instead of slow cooker. Simmer over low heat for an hour to let flavors combine. *
- In a large skillet, brown pork sausage over medium heat until no longer pink. Remove from heat and drain excess fat. Transfer browned sausage to slow cooker crock.
- Blot pan with paper towel to remove excess grease and return skillet to burner over medium-high heat. Add oil if needed and add onion, celery, and carrot and cook until softened, about 3-5 minutes. Add garlic and cook for 1 minute, then deglaze pan with chicken stock, scraping up browned bits from bottom of pan with a wooden spoon. Remove from heat and pour skillet contents into slow cooker.
- Add white beans, chili beans, petite-cut tomatoes, chili powder, cumin, and cayenne pepper to slow cooker. Stir to combine all ingredients thoroughly. If desired, add water, stock, or black coffee to thin mixture if needed.
- Cook on high for 4 hours, or low for 8 hours. When finished, stir and add salt to taste. Adjust other seasonings, as desired. For stovetop method, keep over low simmer for an hour to let flavors meld.
- Spoon into bowls and top with shredded cheese, chopped onions and/or sliced jalapeno peppers. Serve immediately.
Slow cooker pork sausage chili
