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Slow Cooker Chicken and Sausage Chili


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  • 3 (14.5 ounce) cans stewed tomatoes, chopped
  • 1/2 cup beer
  • 1/4 tsp hot sauce
  • 2 beef bouillon cubes
  • 1 Tbsp brown sugar
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/4 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne pepper
  • 1 tsp olive oil
  • 1/2 red onion, chopped
  • 1 pound ground chicken
  • 3/4 pound bulk Italian sausage
  • 2 (6 oz) cans tomato paste
  • 1 15 oz can kidney beans, rinsed and drained


Adapted from


Step 1

1.Combine the stewed tomatoes, beer, hot sauce, bouillon cubes, brown sugar, chili powder, paprika, oregano, garlic powder, and cayenne pepper in a slow cooker; cook on High for 1 hour.
2.Heat the olive oil in a skillet over medium heat; cook the red onion in the hot oil until tender. Stir in the ground chicken; cook and stir until completely browned. Transfer the mixture to the slow cooker and return the skillet to the heat. Fry the sausage in the reheated skillet until completely browned and crumbly; add to the slow cooker. Mix the tomato paste and kidney beans into the chili. Continue cooking on High another 2 hours. Switch the heat to Low and simmer 4 hours more.


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