5 from 12 votes
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Spicy Slow Cooker Chili

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Crock Pot Chili is the best way to make a delicious slow cooking dinner. If you’re looking for a great homemade chili recipe, this spicy chili is it! (and if it’s not hot enough, you can always add in some extra hot sauce!)

Chili in a brown bowl.

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I’m a huge fan of making this slow cooker chili recipe and then adding all my favorite toppings. I love corn chips, cheddar cheese, sour cream, and more! This is a great recipe to eat fresh and also the next day!

If you love recipes like this, you may also enjoy this Chili Seasoning Mix as well!

Why you’ll love this Easy Crockpot Chili recipe

  • It’s a simple recipe that is literally the ultimate comfort food
  • It could easily win and chili cook-off, hands down!
  • This is a great chili recipe for cold weather, tailgates, and more

Ingredients For The Best Crock Pot Chili

  • Spicy pork sausage – You can use as spicy as you’d like!
  • Sweet pork sausage – I like to use more sweet sausage than spicy.
  • Chicken or veggie stock – Either option works well. Bone broth works, too.
  • Garlic cloves – Minced garlic adds the most flavoring.
  • White onion – Red onion is also an option to add sweetness.
  • Celery stalks – You’ll love the added crunch.
  • Carrots – A great way to increase your veggie intake.
  • White beans – I like to use black beans as well.
  • Red kidney beans – Perfect for adding fiber.
  • Tomato puree – Adds a rich tomato flavoring.
  • Tomato paste – This helps to thicken up this easy crock pot chili recipe.
  • Small tomatoes – Canned tomatoes or diced cherry tomatoes are best.
  • Chili powder – Adds flavor and heat!
  • Ground cumin, oregano, cayenne pepper – Excellent seasoning blend for chili.
  • Black coffee – Trust me!
  • Salt – For flavor
  • Toppings – Add all your favorite toppings!

How To Make Homemade Chili

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

Step One: 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.

Step Two: Return skillet to the burner over medium-high heat. Deglaze pan with chicken or vegetable stock, scraping up browned bits from bottom of the pan with a spatula.

Step Three: Add olive oil, garlic, and onion to pan and cook, frequently stirring, 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.

Step Four: Add white beans, red beans, tomato puree, tomato paste, petite-cut tomatoes, chili powder, cumin, oregano, and cayenne pepper to slow cooker. Stir to combine all ingredients thoroughly. If desired, add water or black coffee to thin the mixture before cooking.

Step Five: Cook on high for 4 hours or low for 8 hours. When finished, stir and add salt to taste. Adjust other seasonings as desired.

Step Six: Spoon into bowls and top with shredded cheese, chopped onions, and/or sliced jalapeno peppers. Serve immediately. Freeze or refrigerate leftovers within 2 hours.

Chili in a bowl with a wooden spoon on the side.

Storing Leftovers

The best part about making crockpot recipes is that you have some leftovers for the next day! Just store this easy crockpot recipe in an airtight container and store it in the fridge. The rich flavor will stay delicious for 3-4 days.

Substitutions or Variations To Recipe

You can easily change up anything that you’d like to in this dish. Add different vegetables, add a variety of beans, change up your toppings, and even turn this into a vegetarian chili recipe!

Spicy chili sitting in a bowl.

FAQs

Can you freeze chili?

Absolutely! All you have to do is store the cooked chili in a freezer-safe container. Eat it within 6 months.

What other meat can you add to chili?

Lean ground beef is popular meat to use in chili. If you want to cut down on the fat content, you can use ground turkey as well.

What to eat with this delicious chili

You always have side dish options with chili!

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Spicy chili in a bowl.
5 from 12 votes

Spicy Slow Cooker Chili


Author: Kim Schob
Course: Slow Cooker & Crockpot
Cuisine: American
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Crock pot chili is the best comfort food! Fill your bowl and don't forget to add all your favorite chili toppings!

Ingredients 

  • 1 pound (453 ⅗ g) spicy bulk pork sausage crumbled
  • 1 pound (453 ⅗ g) sweet bulk pork sausage crumbled
  • ½ cup (117 ½ g) chicken or vegetable stock plus additional, if needed
  • 4 cloves garlic finely chopped
  • 1 white onion medium finely chopped
  • 2 celery stalks finely chopped
  • 2 carrots peeled and chopped into small pieces
  • 2 15- oz (482 g) white beans drained and rinsed
  • 2 15.5- oz (496 ⅛ g) red kidney beans drained and rinsed
  • 2 28- oz (850 ½ g) tomato puree
  • 1 6- oz (198 ½ g) tomato paste
  • 1 28- oz (822 ⅐ g) petite-cut tomatoes undrained
  • 3 Tbs chili powder
  • 1 Tbs ground cumin
  • 2 tsp oregano dried
  • 1 tsp cayenne pepper
  • 1 cup (237 g) black coffee or water, if needed
  • Salt to taste
  • Garnish (optional)
  • 8 oz (226 ⅘ g) shredded cheddar cheese
  • ¾ cup (120 g) chopped red onion
  • 2 fresh jalapeno peppers sliced

Instructions

  • 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 the burner over medium-high heat. Deglaze pan with chicken or vegetable stock, scraping up browned bits from bottom of the 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 minute. Remove from heat and pour skillet contents into slow cooker.
  • Add white beans, red beans, tomato puree, tomato paste, petite-cut tomatoes, chili powder, cumin, oregano, and cayenne pepper to slow cooker. Stir to combine all ingredients thoroughly. If desired, add water or black coffee to thin the 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.

Notes

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.

Nutrition Information

Serving: 1Bowl Calories: 982kcal (49%) Carbohydrates: 74g (25%) Protein: 54g (108%) Fat: 55g (85%) Saturated Fat: 22g (138%) Polyunsaturated Fat: 7g Monounsaturated Fat: 22g Trans Fat: 1g Cholesterol: 149mg (50%) Sodium: 1690mg (73%) Potassium: 2697mg (77%) Fiber: 20g (83%) Sugar: 18g (20%) Vitamin A: 6778IU (136%) Vitamin C: 48mg (58%) Calcium: 520mg (52%) Iron: 14mg (78%)

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5 from 12 votes (1 rating without comment)

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16 Comments

  1. 5 stars
    You have made me want to make a batch of chili! I love it! There really is something so amazing about a big bowl of chili… andI love to put a little white rice under a big bowl of chili and top with cheese, some green onions and sour cream 😉 The most comforting dish ever and I use leftovers to make a batch of chili dogs!

  2. 5 stars
    Another wonderful recipe from you. Chili is always so comforting and it’s perfect for any season (at least for me). A bowl of this will not be enough for me.

  3. Chilli is one of my kids favourite meals. It is so filling and warming. We usually have it once a week here. I have only made it with beef mince before.

  4. 5 stars
    I have included sausage in a chilli before and am interested to try this. My husband loves a tasty chilli so i may try this one for him.

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