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Hearty, bold, and simmered to perfection—this isn’t your average chili.
Say goodbye to bland chili and hello to a pot full of bold flavor! This Spicy Slow Cooker Chili gets its rich, robust taste from a mix of sweet and spicy pork sausage, plus a slow simmer with classic chili ingredients like beans, tomatoes, and smoky spices. It’s hearty, satisfying, and the kind of dish that gets even better the next day (if you’re lucky enough to have leftovers!).
Want to crank up the heat? Just go all in with spicy sausage instead of mixing sweet and spicy. Either way, your slow cooker’s about to do all the heavy lifting.
🔥 Pro Tip:
Crumble the sausage before browning it—use your hands or even a potato masher. It’s way easier than chasing big chunks around the skillet with a wooden spoon.
⏱ Quick Look:
- Prep Time: 20–25 minutes
- Cook Time: 4 hours on HIGH or 8 hours on LOW
- Serves: 6–8
🛒 Ingredients:
- 1 lb spicy bulk pork sausage, crumbled
- 1 lb sweet bulk pork sausage, crumbled
- ½ cup chicken or vegetable stock (plus more if needed)
- 4 cloves garlic, finely chopped
- 1 medium white onion, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, peeled and chopped
- 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 purée
- 1 (6 oz) can tomato paste
- 1 (28 oz) can petite-cut tomatoes, undrained
- 3 Tbsp chili powder
- 1 Tbsp ground cumin
- 2 tsp dried oregano
- 1 tsp cayenne pepper
- 1 cup black coffee or water (optional, to thin)
- Salt, to taste
🌶️ Optional Garnishes:
- Shredded cheddar cheese
- Chopped red onion
- Sliced fresh jalapeños
👩🍳 Let’s Make It:
- Brown the sausage:
In a large skillet over medium heat, cook the sweet and spicy sausage until browned and no longer pink. Drain the excess fat, then transfer the sausage to your slow cooker. - Deglaze and sauté:
Return the skillet to the heat and pour in the stock, scraping up all those flavorful browned bits. Add garlic and onion and sauté for 3–4 minutes. Toss in celery and carrots, cook for 2–3 more minutes, then pour everything into the slow cooker. - Build the chili:
Add the white and red beans, tomato purée, tomato paste, canned tomatoes (with juice), chili powder, cumin, oregano, and cayenne to the slow cooker. Stir well to combine. Add a splash of water or black coffee if the mixture feels too thick. - Slow cook magic:
Cover and cook on LOW for 8 hours or HIGH for 4 hours. Give it a good stir before serving and season with salt to taste.
🧀 To Serve:
Ladle into bowls and load it up with your favorite toppings—shredded cheddar, red onion, jalapeños, or even a dollop of sour cream. This chili is cozy comfort food with just the right amount of kick.
Leftovers? Yes, please! This chili freezes beautifully and makes killer chili dogs, nachos, or next-day burrito fillings. Just be sure to cool it down and refrigerate or freeze within two hours.
