This chili is one of my favorites, I love how much flavor the Italian sausage adds to it!
Slow Cooker Homestyle Chili with Italian Sausage
Course: Main CoursesCuisine: SouthwesternDifficulty: Easy8
servings30
minutes5
hours300
kcalThis chili is one of my favorites, I love how much flavor the Italian sausage adds to it!
Ingredients
1 lb Italian sausage links, casings removed (mild, sweet, or hot, I use Johnsonville 19 oz)
1 lb lean ground beef
1/2 tsp Cavender’s Greek Seasoning
1/2 tsp freshly ground black pepper
1 medium onion, chopped
3 celery stalks, chopped
1 green pepper, chopped
1 red pepper, chopped
6 garlic cloves, minced
3 cans / 14.5 oz each diced tomatoes, undrained
1 can / 14.5 oz beef broth
1 can / 6 oz tomato paste
2 tbsp brown sugar
2 tbsp chili powder
1 tbsp Worcestershire sauce
2 tsp ground cumin
1 tsp salt
1/2 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp crushed red pepper flakes
1 bay leaf
2 cans / 16 oz kidney beans, rinsed and drained
- Serving
shredded cheddar cheese
oyster or saltine crackers
Directions
- In a large skillet, add Italian sausage and ground beef, sprinkle with Greek seasoning and black pepper.
- Cook until meat is no longer pink, drain fat.
- Add the onion, celery, and red and green bell peppers.
- Cook and stir for 5 minutes, or until tender.
- Add in minced garlic and cook for 1 more minute.
- Transfer to a large slow cooker, add in all other ingredients except for kidney beans.
- Cover and cook on high for 1 hour.
- Turn to low setting and cook for 4 more hours, adding the beans the last hour.
- Serve with cheese, crackers, and corn bread.
Notes
- I like to add zucchini to this recipe to include more vegetables. If you mince it finely, you can’t even tell it’s in there. Just add the zucchini in when you add the bell peppers.
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