Slow Cooker Chili
A hearty slow cooker chili with savory sausage, ground beef, and rich tomato flavors, perfect for cozy gatherings and satisfying comfort food lovers.
Ingredients
- 1 lb. Italian sausage ⓘ
- 1 lb. ground beef ⓘ
- 28 oz. can tomatoes, undrained, cut up ⓘ
- 15 oz. can tomato sauce ⓘ
- 1/2 cup chopped onion ⓘ
- 1 tsp. sugar ⓘ
- 1/2 tsp. salt ⓘ
- 1 to 2 tsp. chili powder ⓘ
- 1 to 1 1/2 tsp. cumin ⓘ
- 1 tsp. oregano leaves ⓘ
- 15 oz. can chili beans, undrained ⓘ
- 15 oz. can garbanzo beans, drained ⓘ
Instructions
- Remove casing from sausage if it comes in casing.
- In a large skillet, brown the sausage and ground beef.
- Drain excess fat from the skillet.
- Combine the cooked meats with tomatoes, tomato sauce, chopped onion, sugar, salt, chili powder, cumin, and oregano in the slow cooker.
- Add chili beans undrained and drained garbanzo beans to the slow cooker.
- Stir all ingredients well.
- Cover and cook on low for 4 hours or until flavors meld and chili is heated through.
Tips & Substitutions
For a spicier chili, consider adding diced jalapeños or a dash of cayenne pepper. If you prefer a leaner option, substitute ground turkey for the beef. To enhance the flavor, let the chili sit overnight before serving; the flavors will meld beautifully. This recipe can also be adapted to a vegetarian version by replacing meat with additional beans and using vegetable broth.
Serving Suggestions
Serve the chili with cornbread or over rice for a hearty meal. Top with shredded cheese, sour cream, or chopped green onions for added flavor. This dish pairs beautifully with Meat Loaf In Muffin Tins for a comforting dinner spread. Consider adding a fresh side salad to balance the richness of the chili.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in portions for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm it on the stovetop over low heat, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Slow Cooker Chili contains roughly 844 calories, with 42g protein, 144g carbohydrates, and 27g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (175% of the Daily Value), and calcium (152% of the Daily Value). Note that it is relatively high in sodium, at 1804mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of beans in this chili?
Absolutely! You can substitute black beans, pinto beans, or kidney beans for the chili or garbanzo beans. Just ensure to adjust the cooking time if using dried beans, as they will need to be cooked beforehand.
How can I make this chili vegetarian?
To make a vegetarian version, substitute the meats with additional beans like black beans and kidney beans. You can also add diced vegetables like bell peppers and zucchini for texture and flavor.
Can I cook this chili on high instead of low?
Yes, you can cook the chili on high for about 2 hours. However, cooking it on low allows the flavors to develop more fully, resulting in a richer taste. Adjust the cooking time based on your schedule.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).