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A bowl of chili topped with shredded cheddar cheese, sour cream, and sliced green onions, served in a ceramic crock labeled Dynamite Chili.
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Smoked Sausage Chili (Slow Cooker and Stove Top)

Prep Time30 minutes
Cook Time1 hour
Course: Dinner
Cuisine: American
Servings: 8
Calories: 477kcal
Author: Karlynn Johnston

Ingredients

  • 1½ pounds smoked sausage sliced into bite size pieces
  • 1 tablespoon butter
  • 1 medium yellow onion diced
  • 1 tablespoon minced garlic
  • 28 ounces crushed tomatoes
  • 19 ounces canned black beans drained and rinsed
  • 19 ounces kidney beans canned, drained and rinsed
  • 1 small red pepper seeded, diced
  • 1 small yellow pepper seeded, diced
  • 1 small orange pepper seeded, diced
  • 8 ounces mushrooms washed and sliced
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 4 tablespoons chili powder
  • 2 tablespoons brown sugar
  • ⅓ cup ketchup
  • 1 cup beef broth SEE NOTES

Instructions

Stove Top Instructions

  • Fry the sliced sausage in the butter in a large lidded soup pot over medium-heat until the sausage is browned on both sides. Remove the sausage and place on a plate.
  • Add the diced onions and cook in the butter until the onions are soft and translucent. Add in the minced garlic and sauté for another 2 minutes until the garlic is browned and fragrant.
  • Stir in the crushed tomatoes, making sure to scrape any browned bits off the bottom of the soup pot.
  • Add in all of the beans, vegetables, chili powder, brown sugar and ketchup. Stir until combined completely. Add in the beef broth and stir until combined.
  • Bring to a low simmer, then reduce the heat to low. Place the lid on top of the soup pot. Cook the chili for another 45-60 minutes, stirring occasionally, until the vegetables are soft. Adjust the thickness by adding more beef broth if desired.
  • Remove and serve with sour cream, shredded cheese and green onions on top.

Slow Cooker Instructions

  • Fry the sliced sausage in the butter in a medium skillet over medium-heat until the sausage is browned on both sides. Remove the sausage and place into the bottom of a slow cooker, keeping the fat and butter in the skillet for further cooking.
  • Add the diced onions into the hot skillet and cook in the butter for 3-4 minutes, then add in the minced garlic and sauté for another 2 minutes until the garlic is browned and fragrant.
  • Scrape the contents of the skillet into the slow cooker, scraping any of the browned bits off the bottom of the pan and into the slow cooker.
  • Combine the crushed tomatoes, beans, and all vegetables in the slow cooker. Mix in the brown sugar, chili powder and ketchup. Add in the beef broth and stir until combined. If you want a thinner chili, add another cup of beef broth.
  • Place the lid on top and cook on low for 8-9 hours or on high for 4-5 hours.
  • Remove and serve with sour cream, shredded cheese and green onions on top.

Notes

  • Beef Broth - A large majority of the liquid in this chili comes from your vegetables because we use so many. If you use less vegetables, or older ones that aren't are juicy, use more beef broth to thin out the chili! 
  • The better tasting the smoked sausage is, the better this chili is going to taste!
  • You can use green pepper as well in this if you want.

Nutrition

Calories: 477kcal | Carbohydrates: 44g | Protein: 22g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 1473mg | Potassium: 1192mg | Fiber: 13g | Sugar: 14g | Vitamin A: 4688IU | Vitamin C: 56mg | Calcium: 118mg | Iron: 5mg