There’s something deeply satisfying about a bowl of hot, flavorful chili that’s been slowly simmering all day, filling the house with that rich, comforting aroma. This Slow Cooker Chili Beans with Sausage recipe is a cozy twist on a classic chili recipe, combining smoky sausage with hearty chili beans, a rich tomato base, and a medley of spices that build warmth with every bite. If you’re looking for a chili beans recipe that’s easy to throw together but still impresses, this one's for you. Whether you’re cooking for a chilly game day, prepping meals for the week, or just want to curl up with a comforting bowl of something bold, this slow cooker version is one of the best chili recipes you’ll find.
Slow Cooker Chili Beans with Sausage
Prep Time 20 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 20 minutes mins
Course Main Course
Cuisine American
Slow cooker (Crock-Pot) A 6-quart model works best. If you’re cooking for fewer people, leftovers freeze well.
Skillet For browning the sausage and beef before adding them to the slow cooker. This step adds crucial flavor.
Wooden Spoon or Spatula For stirring the meat and combining ingredients.
Cutting board and knife For prepping vegetables and sausage.
Can opener Essential when working with multiple canned beans and tomatoes.
Protein
- 1 lb smoked sausage sliced (kielbasa or andouille both work beautifully)
- 1 lb ground beef or substitute with ground turkey for a lighter turkey chili recipe
Beans
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz pinto beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz white beans, optional, for a white bean chilli variation
Vegetables & Aromatics
- 1 medium onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 garlic cloves minced
- 1 jalapeño minced (optional for heat)
Tomatoes & Liquid
- 1 can 28 oz crushed tomatoes
- 1 can 15 oz tomato sauce
- 1/2 cup beef broth or water if you’re in a pinch
Seasoning
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- Salt and pepper to taste
- 1/2 tsp sugar to balance acidity
Optional: a splash of hot sauce or a pinch of cayenne for extra heat
Toppings (optional but highly recommended)
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Crushed tortilla chips or cornbread on the side
Step 1: Brown the Meats
In a large skillet over medium heat, cook the sausage slices until they start to brown and caramelize, about 5 minutes. Remove with a slotted spoon and set aside. In the same skillet, add the ground beef and cook until browned, about 6–7 minutes. Drain excess grease if necessary.
Optional variation: For a beanless chili recipe, simply omit the beans and double the meat. This version is rich and hearty without being too heavy.
Step 2: Layer the Slow Cooker
Into your slow cooker, add all the beans (or your preferred mix—feel free to use chile beans or white beans for variety), the browned sausage and beef, diced onion, bell peppers, jalapeño, and garlic. Add the crushed tomatoes, tomato sauce, and beef broth.
Step 3: Season Well
Sprinkle in your chili powder, cumin, paprika, oregano, salt, pepper, and sugar. Stir everything to combine well.
Step 4: Set and Forget
Cover and cook on low for 6 hours. During this time, the flavors will meld and intensify, creating that deep, slow-cooked chili taste without the need for constant attention.
Step 5: Final Adjustments
Before serving, taste and adjust seasonings. If you want more heat, add a dash of hot sauce or a pinch of cayenne. The chili should be thick, savory, and slightly smoky.
Step 6: Serve
Ladle into bowls and top with your favorite garnishes like cheese, sour cream, and green onions. Serve with tortilla chips, crusty bread, or a slice of buttery cornbread for the ultimate comfort meal.
Pairings
This dish is hearty enough to be a meal on its own, but pairing it with the right sides and drinks can really elevate your chili night.
Sides
- Cornbread: Buttery and slightly sweet, it balances the smoky spice.
- Mexican-style rice: A nod to a mexican chilli recipe vibe.
- Avocado slices or guacamole: Cool and creamy against the warm chili.
- Simple side salad: Adds freshness and crunch.
Drinks
- Dark beer like a stout or porter complements the richness.
- Iced tea or lime soda for a refreshing contrast.
- Red wine: A medium-bodied red like Zinfandel works well.
FAQs
1. Can I use other types of sausage?
Absolutely! Andouille adds spice, kielbasa adds smokiness, and even chorizo can add a bold twist. Just make sure it’s pre-cooked if you’re not browning it beforehand.
2. What if I want to make a vegetarian version?
Swap the sausage and beef with plant-based meat crumbles or double up on beans. A mixed bean chilli is still incredibly hearty and satisfying.
3. Can I freeze this chili?
Yes! This chili freezes beautifully. Let it cool, portion into airtight containers, and freeze for up to 3 months. It reheats well on the stovetop or in the microwave.
4. What beans work best for chili?
For this chili beans recipe, easy go-to choices are kidney, pinto, and black beans. But you can use chile beans, white beans, or even chickpeas. The more variety, the deeper the flavor.
5. What’s the difference between chili with and without beans?
Chili without beans, or beanless chili, leans more toward Texas-style recipes that focus on meat and spice. A homemade chilli recipe with beans tends to be heartier and more budget-friendly, making it great for feeding a crowd.
