Slow Cooker Beef and Sausage Chili with Beans
A hearty, slow-cooked chili combining ground beef and Italian sausage for deep, savory flavor. This version builds layers of heat and spice through blooming chili powder and cumin in onions and garlic before the long, gentle braise brings everything together. Black and kidney beans add substance and earthiness, while crushed and diced tomatoes create both body and brightness. The result is a thick, warming chili perfect for cooler months or casual gatherings. Make this when you want impressive flavor with minimal active cooking. The slow cooker method lets tough cuts break down and spices meld naturally, creating complexity without fuss. Ideal for feeding a crowd, meal prep, or weeknight comfort that tastes like you spent hours stirring.
Ingredients
Instructions
- 1
Remove casings from sausage and brown with ground beef in a skillet, breaking apart as it cooks, then drain fat and transfer to crock pot.
- 2
Chop onions and cook in the same skillet over medium heat for 2-3 minutes until softened.
- 3
Add chili powder, cumin, and minced garlic to onions and stir for 1-2 minutes to bloom spices.
- 4
Transfer onion mixture to crock pot with meat.
- 5
Add rinsed black beans and kidney beans to crock pot.
- 6
Add crushed tomatoes and diced tomatoes, then mix thoroughly.
- 7
Cook on high for 3-4 hours or on low for 4-6 hours.
Tips
Bloom spices in hot oil or onions before adding liquid. This releases essential oils and deepens flavor complexity far beyond raw spice. Don't skip this step.
Drain rendered fat from browned meat carefully. Excess grease makes chili heavy and masks spice nuance. Save a little for cooking onions if desired.
Taste after 3 hours on high or 4 hours on low. Adjust cumin or chili powder as needed. Slow cooking concentrates seasoning, so under-season initially.
Good to Know
Refrigerate covered up to 4 days. Cool to room temperature before storing.
Make entirely 1-2 days ahead. Reheat gently on stovetop or in crock pot on low.
Top with sour cream, shredded cheese, diced onion, jalapeños, or cilantro.
Common Mistakes
Skip blooming spices to avoid flat, one-note chili that lacks depth.
Overcrowd the skillet when browning meat to avoid steaming instead of browning, which creates gray, tough texture.
Substitutions
FAQ
Can I freeze this chili?
Yes. Cool completely, transfer to airtight containers or freezer bags, and freeze up to 3 months. Thaw in refrigerator overnight, then reheat gently on stovetop or crock pot on low, stirring occasionally to warm evenly.
What if I don't have a crock pot?
Transfer browned meat and vegetables to a Dutch oven, add beans and tomatoes, cover, and braise in a 300°F oven for 2.5-3 hours, stirring halfway. Stovetop works too on low simmer, watching liquid levels.
Can I use fresh garlic instead of cloves?
Yes, minced fresh garlic works directly. Use about 2 teaspoons minced fresh garlic in place of 5 cloves. Add it when blooming spices with the onions. Fresh garlic is milder than cloves, so taste and adjust.