As promised, here is my second attempt at Chili. A looong time ago Jake suggested I try a bit of a chili cook-off on my blog. It lasted exactly one post, which unfortunately is in no way paleo. So now that it’s fall and I’m feeling in the mood again for soups and chilis, I thought I’d give it another go. And this one is a crockpot recipe. 

Crockpot Beef and Sausage Chili

Ingredients:
1 lb ground beef (grass-fed is always best. I just used sirloin)
3 chicken sausages, cut into bite-sized pieces (the ones I bought were pre-cooked)
1 T chili powder
1 tsp cumin
1 T dried oregano
1 tsp cinnamon
1 can of diced tomatoes (I think mine was 14.5oz)
1 can of tomato paste (about 6 oz)
1 onion, diced
1 poblano pepper (it was labeled as hot poblano at the grocery store)
1 jalapeño (take the seeds out to be less spicy)
4 cloves of garlic, minced


Brown your beef in a pan with some olive oil. Should only take a few minutes. Then transfer it to the crockpot. My chicken sausage was precooked (I bought them because they were nitrate free and on sale) but if yours aren’t, I would brown them too before adding them to the crockpot.


Add all of the other ingredients to your crockpot. I gave it a bit of a stir just because. Not sure it’s completely necessary but it made me feel better. Cook on Low for 6 hours.


Bam! Beef and Chicken Sausage Chili. Who says you need beans to make chili? Silly midwesterners. This was super hearty and filling. The only thing I would change next time is make it spicier. I took the seeds out of the peppers for fear they would be too much. Both Jake and I agree I should have left them in. Also I’m wondering how it might change if I browned the beef with the spices before I add it to the crockpot. Looks like I might have some new chili posts coming up soon 🙂

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