Smoky sausage and bean chili from Slow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes (page 136) by America's Test Kitchen Editors

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Notes about this recipe

  • aeader on December 18, 2022

    This may be our new favorite chili. I cooked it for 5 hours on high and it was perfect. Used Rancho Gordo's Alubia Blanco beans (very small, no soak) and just mashed some of them up right in the pot when it was finished. Left out the liquid smoke and didn't miss it - there was plenty of smoky flavor from the sausages. A definite repeat.

  • PanNan on January 28, 2021

    I made this recipe without the liquid smoke but found that the smoky andouille, smoked sausage, chipotle and chilli powder provided plenty of smoke flavor. I cooked it on high for 6 hours and kept it warm for a bit longer. The beans were fall apart tender and I didn't need to mash any of them to thicken it up. The end result was very flavorful and delicious, and was mildly spicy.

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