Hearty chili is great on cold days, but there are times it takes forever to make. This recipe makes a thick and filling chili that cooks while you’re at work. The left overs freeze well and great to keep on hand for cold days! Toss this chili together to have a warm and yummy dinner waiting when you get home.
Ingredients
1 lb spicy bulk Pork Sausage, crumbled
- 1 lb sweet bulk Pork Sausage, crumbled
- 1/2 cup Chicken Stock
- 4 cloves Garlic, finely chopped
- 1 medium White Onion, finely chopped
- 2 stalks Celery, toughed ends removed and chopped into small pieces
- 2 Carrots, peeled and chopped into small pieces
- 2 cans (15 oz.) WhiteBeans, drained and rinsed
- 2 cans (15.5 oz.) Red Kidney Beans, drained and rinsed
- 2 cans (28 oz.) Tomato Puree
- 1 can (6 oz.) Tomato Paste
- 1 can (28 oz.) Petite-cut Tomatoes, undrained
- 3 Tbsp Chili Powder
- 2 tsp Oregano, dried
- 1 tsp Cayenne Pepper
- 1 cup water, if needed
- Salt, to taste
Garnish, (optional)
- 8 oz. shredded Cheddar Cheese
- 3/4 cup chopped Red Onion
- 2 fresh Jalapeno peppers, sliced
Directions
- Brown your sausage over medium heat until cooked through, drain the extra grease from the pan. Add your cooked sausage to your slow cooker.
- In the same pan, deglaze with chicken stock and scrape up any of the caked on bits with a wooden spoon. Add in your olive oil, garlic and onion and cook until softened. Add in your celery and carrots and cook for an additional 3 minutes. Add to your slow cooker.
- Add in your white beans, red beans, tomato puree, tomato paste, petite-cut tomatoes, and your spices to your slow cooker. Mix to combine all of your ingredients.
- Cook on high for 4 hours or low for 8 hours. Salt and Pepper to taste. Top with cheese, jalapenos, onion and even sour cream.
Easy Slow Cooker Chili Recipe
Ingredients
- 1 lb spicy bulk Pork Sausage, crumbled
- 1 lb sweet bulk Pork Sausage, crumbled
- 1/2 cup Chicken Stock
- 4 cloves Garlic, finely chopped
- 1 medium White Onion, finely chopped
- 2 stalks Celery, toughed ends removed and chopped into small pieces
- 2 Carrots, peeled and chopped into small pieces
- 2 cans (15 oz.) WhiteBeans, drained and rinsed
- 2 cans (15.5 oz.) Red Kidney Beans, drained and rinsed
- 2 cans (28 oz.) Tomato Puree
- 1 can (6 oz.) Tomato Paste
- 1 can (28 oz.) Petite-cut Tomatoes, undrained
- 3 Tbsp Chili Powder
- 2 tsp Oregano, dried
- 1 tsp Cayenne Pepper
- 1 cup water, if needed
- Salt, to taste
- Garnish, (optional)
- 8 oz. shredded Cheddar Cheese
- 3/4 cup chopped Red Onion
- 2 fresh Jalapeno peppers, sliced
Instructions
- Brown your sausage over medium heat until cooked through, drain the extra grease from the pan. Add your cooked sausage to your slow cooker.
- In the same pan, deglaze with chicken stock and scrape up any of the caked on bits with a wooden spoon. Add in your olive oil, garlic and onion and cook until softened. Add in your celery and carrots and cook for an additional 3 minutes. Add to your slow cooker.
- Add in your white beans, red beans, tomato puree, tomato paste, petite-cut tomatoes, and your spices to your slow cooker. Mix to combine all of your ingredients.
- Cook on high for 4 hours or low for 8 hours. Salt and Pepper to taste. Top with cheese, jalapenos, onion and even sour cream.
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Celery in chili? I don’t think I have ever had that. I have been adding mustard to mine for a spice kick. You don’t taste the mustard but get the spice.