Slow Cooker Bratwurst Chili with Beans and Peppers Step-by-step instructions

Before you start

Before starting, slice the bratwurst into coins about 1/2-inch thick. Dice the onion and green pepper into small, even pieces. Drain and rinse the kidney beans in a colander.

Measure out the chili seasoning and have the crushed tomatoes ready. No browning is required—everything goes into the slow cooker raw. This recipe is truly a 'dump and go' meal, making it perfect for busy mornings.

Instructions

Layer and Start

1. 1Layer the Ingredients
   Place the sliced bratwurst coins in the bottom of the slow cooker in an even layer. Add the drained kidney beans, diced onion, and diced green pepper. Sprinkle the chili seasoning over the top, then pour the crushed tomatoes over everything.
   Look for The slow cooker should be filled with an even layer of sausage, beans, and vegetables, with the tomatoes covering most of the surface.
   Tip No need to stir immediately; the layers will combine as the chili cooks.

After assembling the ingredients, the slow cooker should be filled with a colorful mixture of sausage, beans, and vegetables, all coated in a bright red tomato sauce. The chili seasoning will be visible as a dark dusting over the top. At this point, the ingredients are raw, but the flavors are already promising.

Slow Simmer

2. 2Cook on Low
   Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the bratwurst is cooked through and the flavors have melded.
   Look for The chili will be bubbling gently around the edges and the aroma of chili and sausage will fill the kitchen.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Stir once halfway through if possible, but it's not essential.

As the chili cooks, the aroma of chili powder and sausage will fill the kitchen. The sauce will become a deep, rich red, and the bratwurst coins will turn light brown as they cook through. The vegetables will soften, and the chili will begin to bubble gently around the edges. Stirring once halfway through helps distribute the flavors evenly.

Serve and Enjoy

3. 3Finish and Serve
   Stir the chili well before serving. Taste and adjust seasoning with salt and pepper if needed. Ladle into bowls and serve hot.
   Look for The chili should be thick and hearty, with tender bratwurst coins and soft vegetables.
   Tip For a thicker chili, remove the lid during the last 30 minutes of cooking.

At the end of cooking, the chili should be thick and hearty, with tender chunks of sausage and beans suspended in a glossy, seasoned sauce.

The green pepper and onion will have softened and melded into the sauce, and the chili will be steaming hot. A quick taste test should reveal a balanced, savory flavor with a hint of sweetness from the tomatoes.

Common mistakes

One common mistake is not draining and rinsing the canned beans, which can make the chili overly salty. Another is using too much liquid—this recipe only needs the crushed tomatoes, so don't add broth or water.

Also, be careful not to lift the lid too often while cooking, as this releases heat and extends the cooking time. If you want a thicker chili, let it cook with the lid off for the last 30 minutes. Finally, don't skip the chili seasoning—it's essential for the flavor profile.

How to tell it’s done

The chili is done when the bratwurst is cooked through and has reached an internal temperature of 160°F (71°C). The sausage coins will be firm and no longer pink in the center. The sauce will be thick and slightly reduced, and the vegetables will be soft and tender.

If you prefer a thicker chili, remove the lid during the last 30 minutes of cooking to let some of the liquid evaporate. Taste and adjust the seasoning with salt, pepper, or extra chili powder before serving.

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