Turn slow-cooker on, and set to low. Set aside.
Brown sausage in a saute pan over medium heat until no longer pink. Transfer browned sausage to the bowl of a slow-cooker.
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.
Deglaze the hot pan with beef broth (or beer). Add hot liquid to the bowl of the slow-cooker.
Add tomatoes, beans, tomato juice, cumin, chili powder, garlic powder, and salt and pepper to the slow-cooker. Stir to combine.
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.
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.
Sausage Chili with Fried Cornbread Croutons https://www.rootandbloomforever.com/weeknight-slow-cooker-chili-recipe/