Crockpot Sausage Chili

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With a good portion of the country dealing with a “polar vortex,” I thought a warm, thick chili like this Crockpot Sausage Chili was in order.

To begin, dice a yellow and red sweet bell pepper, along with a good sized onion.

Mince 4 cloves of garlic.

Sauté these together in a skillet with 2 tablespoons of cooking oil until they are tender – about 5 minutes.

While those are sautéing, dice a half pound of Andouille sausage. Then you’ll cut up a pound of kielbasa-style sausage. I used a beef smoke sausage here. This I simply split down the center and then sliced.

When the veggies are tender, add in your spices: 1/4 cup chili powder, and a tablespoon each of cumin and oregano. Stir this together and cook for just a minute.

Place the sausages and the seasoned veggies in your crockpot along with a quart of chicken broth and a cup and a half of water.

Add in a pound of dry navy beans that have been sorted and rinsed.

Just a couple other things… a teaspoon of “liquid smoke” a tablespoon of brown sugar

and 2 tablespoons of soy sauce.

Finally, add a half teaspoon each of salt & pepper.

Stir it all together and cover. Cook this on low for 10-11 hours, or on high for 6-7 hours.

Now there’s one thing left: One chipotle pepper in adobo sauce. Split the pepper open, scoop out the seeds, and mince the pepper. Here’s the rundown: If you like your chili spicy, add this before the chili cooks in the crockpot. If you don’t like your chili terribly spicy, add it in about 30 minutes before it is done. The longer this is in the chili, the hotter it will be. I can not handle heat, so I add it later.

I served this chili with Skillet Cheddar Biscuits and a scoop of rice (not shown.) Enjoy!