I could use best, or great, fantastic, or amazing, but this is the phrase you’ll say after trying this spicy chili… “That’s some damn good spicy chili!” Yup, it’s spicy and rich and has the BEST flavor by far. I make chili all the time and this is my favorite recipe!

Table Of Contents

Ingredients for spicy chili
How to make Spicy Chili
Frequently Asked Questions
How to store chili

Are you looking for an easy but super tasty slow cooker spicy chili that has just the right amount of heat? Start the night before in a slow cooker and have a big bowl of sausage and bean chili ready for lunch or dinner.

Do you have to cook it that long? Well, no. But, do you want the best damn spicy chili, or not? Allowing this spicy chili with beans to slow cook is how and why it has the best flavor.

All of the chili’s ingredients meld together into a beautifully infused sauce with great texture, too. The depth of flavor is going to enhance at this time and that umami flavor is activated.

Fall and Winter are ideal for breaking out your favorite chili recipe! We’re talking hearty, savory, saucy chili that satisfies your senses and warms your belly.

Ingredients for spicy chili

Hot Italian sausage – great flavor and spice, I love Publix’s brand
Beef bone broth – low sodium, this is the best part of this spicy jalapeno chili. It enhances the sauce and enhances the depth of flavor
Beans – chili beans (red beans), black beans, and pinto beans
Canned tomatoes – crushed tomatoes, tomato sauce and paste, and chili tomatoes – I love that it has some of those chili spices
Seasonings – chili powder, garlic powder, onion powder, ground cumin, salt, pepper, Worcestershire sauce, soy sauce, and hot sauce
Vegetables – yellow onion, sweet onion, green and red peppers, chili peppers, jalapeno, garlic – hello flavor!
Sugar – sugar will make a huge difference in reducing acidity without actually sweetening the sauce

diced vegetables on cutting board for spicy chili

I want to try this slow cooker chili but I can’t eat spicy foods! 🙁

For my readers who are sensitive to spicy foods, I totally get it. I have issues handling heat and often have to adjust recipes to counteract the heat. So, following this recipe will give you a spicy crockpot chili, BUT feel free to remove the spicy peppers and spices.

I say this because there is still amazing flavor to shine without the heat! You could even add diced zucchini in the last 25 minutes for more veggies.

How to make Spicy Chili

Do you love quick and easy recipes? Uh, yeah, me too! Mind you, there’s a bit of prep, but once it’s in the pot you don’t have to think about it again until the next day!

Step 1: Prep your veggies. Chop the onions, the peppers (green and red bell peppers, chili pepper, and jalapenos), and the garlic. Set aside.

Step 2: Heat a large skillet with olive oil. Split the hot Italian sausage and remove it from the casing. Crumble into the hot oil and brown. Continue by adding in the chopped veggies and sautee for just a few minutes. We’re just releasing some of the sweetness of the onions and heat from the peppers by doing this, and making it more fragrant. Push sausage and veggies to the side and add in the tomato paste, cooking until a deep brown.

Remember, if you like things a little less spicy, be sure to remove the seeds from the peppers. You’ll still get that delicious flavor without the heat!

Step 3: Turn your slower cook on High. Pour in the broth, tomatoes, sauces, seasonings, beans (no need to soak first, but do rinse), cooked sausage, and veggies.

Step 4: Cover and cook on low for 6-8 hours or high for 4-6 hours. I’m just saying, the longer the better.

Tip: Don’t forget to add in the sugar. It is a key ingredient to cut the acidity from the tomatoes. If you’re like me, you get heartburn. And I mean, lava stomach. That’s from the tomatoes, for me, anyway. Sugar makes a huge difference!

hot italian sausage spicy chili in a bowl

Frequently Asked Questions

Can I cook it on the stovetop?

If you’re going to cook something low and slow for a long period of time, a slow cooker friendly recipe is a must. That being said, though, there’s no reason you can’t make the best damn chili recipe on the stove with ease. Follow the instructions and simmer on the stove for 2-4 hours for the best damn chili recipe.

Can I use ground beef instead of sausage?

Because I use spicy sausage, some of the flavors do come from this ingredient. So other than that, you can easily use ground beef, or even a combination of both, in this chili recipe.

Can I make chili ahead of time?

Yes, and chili just gets better the longer it sits so making it ahead of time is no problem at all. Whether storing it in the fridge or freezing, you can have chili ready to go anytime.

How to store chili

Allow chili to cool before storing in an air-tight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

When you’re ready to enjoy this spicy chili again, simply pull it from the freezer the night before. Heat the chili completely on the stovetop or in the microwave.

Combat the cold weather with this Damn Good Spicy Chili recipe. Even better is to whip up a batch of my Creamed Corn Muffins for an absolutely scrumptious meal.. yum!

You’ve got to check out these stick-to-your-ribs meals:

Let me know in the comments if you tried this chili recipe. Be sure to tag #ladleandgrain on Facebook, Instagram, and Twitter!