Slow cooker chicken and sausage chilli

Slow cooker chicken and sausage chilli


67 people made this

About this recipe: This chilli con carne dish is not made from minced beef, but chicken and sausage. It's also made in a slow cooker, so once the prep is done, everything is pretty easy.


Serves: 8 

  • 3 (400g) tins whole plum tomatoes, chopped
  • 125ml beer
  • 1/4 teaspoon hot sauce
  • 2 beef stock cubes
  • 1 tablespoon dark brown soft sugar
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic granules
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon olive oil
  • 1/2 red onion, chopped
  • 450g chicken, processed in a food processor until minced
  • 340g mild Italian sausagemeat
  • 340g tomato puree
  • 1 (410g) tin kidney beans, rinsed and drained

Prep:15min  ›  Cook:7hr15min  ›  Ready in:7hr30min 

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

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Reviews (1)


Changed a couple of things - too much tomato puree - used 2 tablespoons instead, used chilli sausages as couldnt find italian sausage meat. - 25 Aug 2013

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