Soups & Stews
This beef and sausage crock pot chili recipe transforms tough cuts into melt-in-your-mouth tenderness with just 6 hours of hands-off cooking. The secret lies in browning the meat first—those caramelized bits build deep, smoky flavor that infuses every spoonful.
I've perfected this version to deliver that iconic chili texture: hearty, thick, and packed with layers of cumin, chili powder, and paprika that develop even more overnight.
The beauty of this recipe is its simplicity: dump everything into your slow cooker, let it work its magic, and return to a pot of chili that tastes like it simmered all day.
No stirring required, no burnt pots—just rich, smoky beef and sausage swimming in a sauce that thickens beautifully. The combination of ground beef and Italian sausage adds both protein and depth, while beans create that classic chili body.
What makes this chili truly special is how the flavors evolve. The spices mellow and meld during slow cooking, creating a complex, satisfying depth that's impossible with faster methods. By the second day, every bite delivers that perfect balance of heat, smokiness, and meaty richness.
The toppings—cheddar cheese, sour cream, and green onions—are just the cherry on top, letting everyone customize their bowl.
Perfect for game days, family dinners, or meal prep, this chili delivers restaurant-quality results with minimal effort. The leftovers reheat beautifully, making it an ideal make-ahead dish. Let's get started on a pot that'll have everyone asking for seconds.
Ingredients for beef and sausage chili recipe crock pot
Six simple ingredients transform into smoky, hearty chili that tastes even better the next day.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80/20) 🥩 | 2 lb | Browned before adding to crock pot |
| Italian Sausage (Sweet or Spicy) 🌭 | 1 ½ lb | Casings removed, sliced |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Canned Kidney Beans 🌱 | 15 oz | Drained, rinsed |
| Canned Black Beans 🌱 | 15 oz | Drained, rinsed |
| Chili Powder 🌶️ | 2 tbsp | Smoked variety preferred |
| Ground Cumin 🌿 | 1 ½ tbsp | Toasted for warmth |
| Paprika 🌶️ | 1 ½ tbsp | Sweet or smoked |
| Tomato Paste 🍅 | 2 tbsp | Squeeze tube preferred |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Water 💧 | 1 cup | For proper consistency |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Cayenne Pepper 🔥 | ¼ tsp | Adjust for heat |
The meat is where the magic starts. Ground beef should be 80/20 fat ratio for that rich flavor—Costco or Walmart usually have it pre-ground, but grab a chuck roast and cube it yourself if you want extra tenderness. Italian sausage adds sweetness and depth, so pick one you love. I always grab Johnsonville sweet for consistency, but spicy works too. The onions and garlic? Fresh is best—they're the base for all that smoky flavor. Don't skip browning the meat first—those caramelized bits build layers of flavor you can't get any other way.
No chili powder? Substitute smoked paprika plus a pinch of cinnamon for warmth. Running low on cumin? Ground coriander at half the amount gives a similar earthiness. The tomato paste can be a squeeze tube from Trader Joe's—no waste, and it keeps forever. Beef broth matters here—low-sodium so you can control the salt. The beans? Any canned variety works, but low-sodium brands save you from adding extra salt later. For extra richness, stir in a splash of red wine or balsamic vinegar at the end.
This chili tastes even better the next day—seriously. Let it cool completely, then refrigerate for 24 hours before reheating. Keeps for 5 days in the fridge or 6 months frozen. I always make a double batch because it disappears fast. Freeze portions in ziplock bags with a splash of broth to prevent drying out. The toppings—cheddar, sour cream, green onions—are just for serving, so don't add them to the crock pot. Trust me on that.
Why You'll Love This Recipe
- Dump-and-Go Magic: Honestly, I swear by this—just toss in the ground beef, crumbled sausage, onions, and garlic, then let the crock pot do the work. No stirring, no stress, and no standing over a stove for hours. The fat from the 80/20 beef and sausage renders down into rich, flavorful layers all by itself.
- Deep Umami Bomb: That combo of Italian sausage (sweet or spicy, your call) and kidney beans? It’s a flavor explosion. The sausage adds smoky depth, the onions caramelize into sweetness, and the garlic? Oh, it’s there—like a warm hug in every bite. (Yes, even on a Tuesday night.)
- Leftovers That Beg for More: This chili tastes better the next day—no joke. I make a double batch on Sundays, and by Wednesday, it’s gone. Freeze half for lazy nights, and it reheats like it was just simmered. My kids don’t even ask what’s for dinner when they smell it reheating.
- Budget-Friendly Powerhouse: Ground beef, sausage, and canned beans? Check, check, check. It’s cheap to make but feels like a restaurant meal. I stretch this into four servings for under $10, and somehow, it always disappears faster than my willpower. (Between us, the spicy sausage version is the real crowd-pleaser.)
Step-by-step instructions for beef and sausage crock pot chili
Here's how to build deep, smoky flavor that develops into perfection over time.
🍳 Step 1: Brown the Ground Beef and Sausage
Heat a large skillet over medium-high heat. Add the 2 lb ground beef (80/20) and cook, breaking it apart with a wooden spoon, until it's no longer pink and the edges are starting to brown—about 5-6 minutes. This step is crucial because browning develops deep, meaty flavor that the slow cooker can't create on its own.
Transfer the cooked beef to a paper towel-lined plate to drain excess fat. In the same skillet, add the 1.5 lb Italian sausage (casings removed) and cook until browned on all sides, about 4-5 minutes. The sausage should release its fat and develop a nice crust. Once done, transfer it to the same plate with the beef. This two-step browning ensures maximum flavor extraction from both meats.
👨🍳 Step 2: Sauté Onions and Garlic
In the now-fat-filled skillet, add the diced whole yellow onion and cook over medium heat for 5-6 minutes until softened and starting to caramelize. You'll see the onions turn translucent and develop a golden hue at the edges—that's your signal to move to the next step.
Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant but not browned. Garlic burns quickly, so keep an eye on it. Once fragrant, transfer the onion and garlic mixture to your slow cooker. This step builds the aromatic base that carries all the spices throughout the chili.
🥘 Step 3: Combine All Ingredients in the Crock Pot
Add the browned ground beef and sausage to the slow cooker with the onions and garlic. Stir in the drained 15 oz canned kidney beans and 15 oz canned black beans. Pour in the 2 tbsp chili powder, 1.5 tbsp ground cumin, 1.5 tbsp paprika, and 2 tbsp tomato paste. Mix everything together until the spices are evenly distributed throughout the meat and beans.
Pour in the 2 cups beef broth and 1 cup water, then add the 1.5 tsp salt, 0.5 tsp black pepper, and 0.25 tsp cayenne pepper. Give everything one final stir. The mixture should look thick but not dry—this is perfect for developing rich, concentrated flavor during the cooking process.
⏰ Step 4: Cook on Low for Maximum Flavor Development
Place the lid on the slow cooker and set it to low heat. Let the chili cook for 6-8 hours. This long, slow cook time allows all the flavors to meld together and the spices to penetrate every ingredient. The chili will thicken naturally as it cooks, developing that perfect texture that gets even better the next day.
Here's the thing—don't be tempted to check on it or stir it during cooking. Every time you open the lid, you let out steam and potentially dry out the chili. Trust the process and let it work its magic. The chili is done when it's thick enough to coat the back of a spoon and the flavors are deeply integrated.
🍽️ Step 5: Adjust Seasoning and Serve
Once the cooking time is complete, give the chili a final taste and adjust the seasoning if needed. Most likely, you'll want to add a bit more salt—this is where that "adjust to taste" comes in handy. The chili should be rich, smoky, and full of complex flavors with a nice balance of heat from the cayenne.
Let the chili sit for 10-15 minutes before serving. This resting time allows the flavors to continue melding and makes it easier to scoop. Serve with your favorite toppings—crushed tortilla chips, shredded cheese, sour cream, or fresh cilantro all work beautifully. The chili will taste even better the next day as the flavors continue to develop, so plan to make extra if you can!
Pro Tips For Making Beef And Sausage Chili Recipe Crock Pot
- Brown the Meat First: I learned this the hard way—skipping the stovetop sear means your crock pot chili will taste more like a stew. Cook the ground beef and sausage in a skillet over medium-high heat until fully browned (about 8-10 minutes), breaking it into small pieces. That crusty, caramelized layer is where all the deep flavor lives, and it won’t develop if you just dump everything raw into the crock pot.
- Drain and Rinse the Beans: Freshly opened canned kidney beans are packed with starchy water that turns your chili into a gluey mess. Drain them well, then give them a quick rinse under cold water—especially if they’re the mushy kind. This small step keeps the texture light and lets the seasonings actually cling to the beans instead of floating in a soup.
- Use Two Garlic Cloves: One clove? You’re doing yourself a disservice. Crush two fresh cloves (or use 1.5 teaspoons of minced) right into the crock pot with the onions—this ensures the garlic infuses properly without burning. If you’re using jarred minced garlic, skip it; it’s a flavor ghost compared to the real thing.
- Sear the Onions Low and Slow: High heat turns onions into bitter charcoal before they soften. Cook them in the same skillet as the meat (or in batches) over medium-low heat for 10-12 minutes until they’re golden and translucent, not brown. This builds sweetness that carries through the chili, and it prevents that "burnt onion" taste that ruins everything.
Perfect pairings for these flavors
Classic Toppings
Start with shredded sharp cheddar cheese—about ½ cup per bowl—and let it melt slightly from the chili's heat. Add a dollop of sour cream (I use Full Fat Breyers for richness) and sprinkle with chopped green onions for freshness.
For extra crunch, top with crushed tortilla chips or Fritos—just 2 tbsp per serving—so everyone can customize their bowl. 🧀
Bread Pairings
A warm cornbread muffin or jalapeño cornbread from Trader Joe's frozen section soaks up chili beautifully. For a heartier option, serve with crusty sourdough bread or garlic breadsticks from Publix bakery. I love toasting the bread slightly before serving to add texture contrast. 🍞
Side Dish Harmony
Pair your chili with Mexican street corn salad—toss 2 cups grilled corn with 2 tbsp mayo, 1 tbsp lime juice, ¼ cup cotija cheese, and chili powder.
A simple cucumber and avocado salad with lime dressing also cuts through the richness. For a protein boost, add black beans and rice on the side. 🥗
Drink Pairings
An ice-cold Mexican lager like Modelo Especial or Pacifico balances the chili's spice perfectly. For non-alcoholic options, try sparkling limeade or hibiscus iced tea—both add a refreshing contrast. A bold Mexican red wine like Tempranillo works too if you're serving a dinner crowd. 🍺
Spicy Variations
For heat lovers, serve pickled jalapeños or habanero slices on the side. A drizzle of chipotle crema (mix ½ cup sour cream with 1 tbsp adobo sauce) adds smoky heat.
For a tangy kick, offer pickled red onions**—just slice 1 red onion, soak in ½ cup vinegar and 1 tsp sugar for 30 minutes. 🌶️
Make-Ahead Toppings
Prep toppings ahead to save time: Shred cheese and chop green onions in advance, then store in airtight containers in the fridge for up to 5 days. Keep sour cream in a separate container to prevent sogginess.
For extra convenience, pre-crush tortilla chips and store in a ziplock bag—just add them fresh when serving. ✨
Nutrition facts
Frequently asked questions
Can I use ground turkey or chicken instead of beef?
Yes, but the flavor will be lighter. Use 2 lb of ground turkey or chicken, but add 1 tbsp extra chili powder and ½ tsp smoked paprika to compensate. For best results, brown the meat first to develop that rich, meaty depth. The cooking time remains the same.
Why does my chili turn out too thin or watery?
This usually happens if you skip browning the meat or use too much liquid. Always brown your meat first to release natural fats that thicken the chili. If it's still too thin, let it simmer uncovered on the stove for 10-15 minutes to reduce. For next time, reduce water to ½ cup instead of 1 cup.
Can I make this chili in an Instant Pot instead?
Sauté the onions and garlic, then add all ingredients. Cook on high pressure for 20 minutes, then natural release for 10 minutes. For extra thickness, mash ½ cup of beans with a fork before adding. The Instant Pot version cooks faster but may need an extra 10 minutes on the stove to thicken properly.
How do I make this chili less spicy?
Reduce or omit the cayenne pepper entirely. For mild heat, use ½ tsp instead of ¼ tsp. You can also stir in 2 tbsp sour cream or 1 cup corn at the end to balance the flavors. If it's already cooked, serve with extra toppings like cheese or avocado to mellow the heat.
Can I freeze this chili for later?
Yes! Let it cool completely, then portion into ziplock bags or airtight containers. It freezes beautifully for up to 6 months. Thaw overnight in the fridge, then reheat on the stove with a splash of water or broth to restore moisture. For best texture, avoid refreezing.