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Chili has long been a beloved staple in American cuisine, celebrated for its warm, comforting flavors and versatility. Whether enjoyed during a chilly winter evening or served at summer gatherings, this dish has captured the hearts (and appetites) of many. Recently, a creative twist on this classic comfort food has emerged: Charcuterie Chili. This innovative recipe combines the rich, savory elements of charcuterie with the heartiness of traditional chili, creating a unique culinary experience that is sure to impress.

Slow Cooker Charcuterie Chili

Discover the delightful twist on a classic comfort food with Slow Cooker Charcuterie Chili. This innovative dish combines tender meats, aromatic spices, and a medley of vegetables, all slow-cooked for rich flavors. Perfect for family gatherings or cozy evenings, this chili showcases the savory elements of charcuterie while delivering the heartiness we love about traditional chili. Packed with texture and taste, it's sure to impress family and friends alike!
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Ingredients
  

1 lb ground beef (or your favorite meat substitute)

8 oz smoked sausage, sliced

4 oz pepperoni, quartered

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes, undrained

2 cups beef broth (or vegetable broth)

2 tbsp chili powder

1 tbsp ground cumin

1 tsp smoked paprika

1 tsp oregano

Salt and pepper to taste

1 cup shredded cheddar cheese (plus more for serving)

½ cup sliced black olives (for topping)

¼ cup chopped chives or green onions (for garnish)

Optional: Sour cream for serving

Instructions
 

Brown the Meats: In a skillet over medium heat, brown the ground beef until it's no longer pink. Drain excess fat and transfer to the slow cooker.

    Add the Sausage and Pepperoni: Stir in the sliced smoked sausage and pepperoni into the slow cooker with the ground beef.

      Vegetables In: Add the diced onion, garlic, and red bell pepper to the mixture in the slow cooker. Stir to combine.

        Mix the Beans and Tomatoes: Add the kidney beans, black beans, diced tomatoes (with juice), and beef broth to the slow cooker. Stir well to incorporate all the ingredients.

          Spice It Up: Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well to ensure all the spices are evenly distributed.

            Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the flavors meld and the chili is bubbling.

              Cheese It: About 15 minutes before serving, stir in the shredded cheddar cheese until melted and creamy.

                Serve and Garnish: Ladle the chili into bowls. Top with sliced black olives, extra cheddar cheese, chives or green onions, and a dollop of sour cream if desired.

                  Prep Time, Total Time, Servings

                    15 minutes | 6 hours | 6-8 servings