When the weather turns cold and schedules get busy, a good slow-cooker chili recipe and cornbread is hard to beat. So deliciously aromatic as it simmers away all day, so hearty and packed with flavor, this Weeknight Slow-Cooker Chili is a recipe that always comes in handy.
Why we love this Weeknight Slow-Cooker Chili Recipe:
- The prep time is FAST.
- It’s hearty and wholesome.
- The recipe can be so easily modified for flavor preferences.
- Leftovers are good too!
Ingredients in this chili recipe:
We often swap out ingredients for this slow-cooker chili recipe based on what we have in the fridge. It’s really a no-fuss recipe – use what you have and tailor the recipe to your family’s preferences. Here’s what we like:
- Italian sausage. (Or you can substitute ground turkey or ground beef.)
- Onion, diced
- Pepper (any kind you like), diced
- Beef stock
- Tomatoes, crushed and diced
- Beans
- Tomato juice
- Seasonings
- Toppings! The best part…garnish your chili with cheese, fresh jalapeños, cilantro, diced onion, whatever you prefer.
How to make this Weeknight Slow-Cooker Chili recipe:
- Turn slow-cooker to low.
- In a skillet, brown sausage until no longer pink. Add the browned meat to the bowl of the slow-cooker.
- Add onion and pepper to the skillet and sauté until tender. (If needed, toss in a bit of extra virgin olive oil to help the vegetables cook down.) Deglaze pan with beef stock and pour liquid into the bowl of the slow-cooker.
- Add tomatoes, beans, and tomato juice to the slow cooker. Stir to combine.
- Add seasonings, and cook chili on low all day until ready to eat.
- Top chili with your favorite toppings and enjoy!
How to make fried cornbread croutons:
This is easy, if you keep an eye on your hot pan!
Start with a pan of cornbread. Cut cornbread into cubes, approximately 1 inch by 1 inch. Add 2 tablespoons of butter and 1 tablespoon of canola oil to a sauté pan on medium heat. When the oil is hot, use tongs to carefully add each cornbread cube to the pan. Pay close attention, and flip the cornbread when golden brown.
What do you put in your favorite chili?
Sausage Chili with Fried Cornbread Croutons
Ingredients
- 1 lb. Italian Sausage
- 1 tsp. Extra Virgin Olive Oil if needed
- 1 Small Onion Rough Chop
- 3 cloves Fresh Garlic Minced
- 1 Red Pepper Rough Chop
- 1/2 c. Beef Stock or Beer To deglaze pan
- 1 can Crushed Tomatoes 15.5 oz can
- 1 can Diced Tomatoes with Chiles 15.5 oz can
- 1 can Red Beans 15.5 oz can
- 1 can Black Beans 15.5 oz can
- 1-1/2 c. Tomato Juice
- 2 tsp. Cumin
- 1-1/2 tsp. Chili Powder
- 1 tsp. Garlic Powder
- Salt and Pepper To taste
- Cornbread
- Fixins Cheddar cheese, onion, jalapenos...whatever you like
Instructions
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Turn slow-cooker on, and set to low. Set aside.
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Brown sausage in a saute pan over medium heat until no longer pink. Transfer browned sausage to the bowl of a slow-cooker.
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To the same pan, add chopped onion, garlic, and red pepper. If the pan needs extra fat to saute the vegetables, add in the tsp of olive oil. (The fat from the sausage might be enough.) Saute vegetables until softened. Add vegetables to the bowl of the slow-cooker.
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Deglaze the hot pan with beef broth (or beer). Add hot liquid to the bowl of the slow-cooker.
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Add tomatoes, beans, tomato juice, cumin, chili powder, garlic powder, and salt and pepper to the slow-cooker. Stir to combine.
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Simmer chili on low for a few hours, or until it's dinner time! Garnish with fixin's of your choice. We like fresh cilantro, red onion, cheddar cheese, fresh jalapeno (sometimes) and cornbread croutons.
To make the cornbread croutons
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Cut cornbread into 1 inch x 1 inch cubes. Heat 2 Tbs butter and 1 Tbs canola oil in a skillet over medium-high heat. When oil gets hot, carefully add cornbread "croutons" to the skillet. Keep a careful eye on the croutons so they don't burn! With a set of tongs, turn the croutons so each side of the cube browns evenly. Optional: sprinkle fried croutons with a little paprika and salt/pepper to taste.
