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.
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.