Spicy Slow Cooker Chilli
This slow cooker chilli 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.
1 pound spicy bulk pork sausage, crumbled / mince
1 pound sweet bulk pork sausage, crumbled / mince
½ c. chicken or vegetable stock, plus additional, if needed
4 cloves garlic, finely chopped
1 medium white onion, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and chopped into small pieces
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
Salt, to taste
Garnish, (optional) 8 oz. shredded cheddar cheese, ¾ c. chopped red onion, 2 fresh jalapeno peppers, sliced.
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 burner over medium-high heat. Deglaze pan with chicken or vegetable stock, scraping up browned bits from bottom of pan with a spatula.
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 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, chilli 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.
Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce
Bone-In Pork Chops with Creamy Mushroom Sauce
Skillet Tri-Tip Steak
One-Skillet Creamy Chicken Quinoa with Peas
Sweet & Sour Pork Chops with Peppers & Pineapple
Cheesesteak Lettuce Wraps
Smothered Mediterranean Pork Chops Cashew Chicken Wraps
Chili Lime Mahi–Mahi with Blackened Broccoli
One-Skillet Lemon Chicken with Summer Squash
One–Skillet Cheesy Sausage & Peppers Crispy Salmon with Herb Butter
Maple-Balsamic Boneless Pork Chops Lemon-Garlic Jumbo Shrimp
Rosemary Lemon Boneless Chicken Thighs
Boneless Pork Chops with Creamy Chive Pan Sauce
Baked Chicken & Rice Casserole
Parmesan Haddock with Fresh Tomatoes and Basil
Spicy Turkey Stuffed Mushrooms Turkey and Sweet Potato Skillet
Pork and Cabbage Skillet
Pineapple Beef Stir-Fry Herb Mustard Sirloin Steak
Mozzarella Butterflied Chicken Breasts with Balsamic Glaze
One Pot Spicy Pork and Sweet Potato Stew
Spicy Black Bean Taco Wraps with Fresh Guacamole
Spicy Pineapple Pork Roast
Slow Cooker Mexican Shredded Chicken
Slow Cooker Beef Broccoli Spicy Slow Cooker Chilli
Stuffed Eggplants (Aubergine) with Pomegranate
Stuffed Beef Tenderloin with Portobello Mushrooms
Lemon Pepper Roasted Chicken with Potatoes
Pecan Crusted Pork Chops with Plum Sauce
Orange-Cranberry Bone-In Chicken Breasts
Apple Butternut Squash Casserole with Bacon-Pecan Topping
Rosemary Garlic Beef Tenderloin Pineapple Beef Stir-Fry
One-Skillet Honey Applesauce Pork Roast
Tuscan Pork Chops with White Beans and Crispy Sage
Cast Iron Shepherd’s Pie Cast Iron Carne Asada
Spicy Honey Garlic Chicken Thighs Cheesy Gluten-Free Chicken Cutlets
Mediterranean Grouper with Tomato-Cucumber Salad
Roasted Spaghetti Squash Low Carb Chicken & Red Cabbage Stir Fry
Pizza-Stuffed Poblano Peppers
Loaded Cabbage Steaks With Blue Cheese Dressing
Pork Scallopini with Mushroom Gravy Vegetable Pad Thai