Easy Slow Cooker Smoked Sausage Chili Step-by-step instructions

Before you start

Before starting, ensure your slow cooker is clean and placed on a stable, heat-resistant surface. Take the smoked sausage out of the refrigerator just before slicing to keep it cold while handling. Have your can opener and measuring spoons ready.

If using canned beans, ensure they are drained and rinsed thoroughly under cold water to remove excess sodium and starch, which keeps the final chili texture clean and appetizing.

Clear a small space for prep to keep your workspace organized and efficient.

Instructions

Prep Phase

1. 1Prepare the Base
   Slice the smoked sausage into uniform coins using a sharp knife. Place the sliced sausage into the base of the slow cooker, spreading them out to create an even bottom layer.
   Look for The sausage should be sliced into even, bite-sized coins that cook evenly throughout the process.
   Tip Using a sharp knife ensures clean cuts without squashing the sausage.

The smoked sausage is sliced into uniform coins, and all other ingredients are measured and ready. The slow cooker is clean and prepared for the layering of ingredients to begin.

Assembly Phase

2. 2Combine Ingredients
   Add the drained chili beans, the chili seasoning, and the crushed tomatoes into the slow cooker over the sausage. Stir everything gently to combine the flavors without breaking up the beans.
   Look for The mixture should look well-combined, with the red sauce coating the beans and sausage pieces.
   Tip Ensure the seasoning is well-distributed so every bite has consistent flavor.

The sausage is layered at the bottom, and the beans, seasoning, and tomatoes are added. The mixture is stirred gently to combine, ensuring the seasoning is well-distributed throughout the pot.

Cooking Phase

3. 3Slow Cook
   Cover the slow cooker with its lid. Cook on low heat for 4 hours. Ensure the internal temperature of the sausage reaches at least 160°F (71°C) before serving to ensure it is thoroughly heated.
   Look for The chili should be bubbling and thick, with the flavors melded together.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Avoid lifting the lid too often during the cooking process to maintain a consistent temperature.

The lid is secured, and the chili is cooking steadily. The kitchen begins to smell savory and smoky as the flavors meld into a thick, hearty, and consistent chili dish.

Common mistakes

Avoid adding too much liquid, as the tomatoes and beans will release their own juices during the slow cooking process. Another common mistake is over-stirring once the cooking has begun, which can break down the beans and turn the texture mushy.

Finally, never skip the step of checking the internal temperature of the sausage to ensure it is thoroughly cooked, especially if your slow cooker runs at a lower temperature than average.

How to tell it’s done

The chili is finished when the sauce has thickened and the flavors have melded into a cohesive mixture. The sausage should be heated through to an internal temperature of 160°F (71°C).

The consistency should be rich, thick, and uniform, with no watery liquid on top. If the chili appears too thin, remove the lid for the final thirty minutes of cooking to allow some of the moisture to evaporate.

• Ground meat: 160°F (71°C) in the thickest part