Apple and Sausage Chili in the Slow Cooker

Apples in Chili? It’s Weird, but it works. 

This Slow Cooker Chili Shouldn’t Work… But It Totally Does

One afternoon, about 9 or 10 years ago, we were broke, and I needed to make dinner. 

I stared into my fridge, waiting for inspiration to strike. Or maybe I was hoping the pizza fairy would come along and solve all my problems with a large pepperoni pie. 

No fairies appeared, alas, but I WAS inspired by the ingredients I had that day.

There was ground beef, some spicy sausage, a leftover IPA I wasn’t emotionally attached to, and… an apple. Not exactly the fixing of a 5 star dinner, but enough to get my creative juices flowing.

So in a bold (read: slightly chaotic) moment of culinary confidence, I tossed them all into my slow cooker with some spices, tomatoes, and a prayer. Six hours later? Magic. Cozy, spicy, rich, slightly sweet-but-not-weird magic.

This recipe shouldn’t work. And yet, it absolutely slaps.

If you’re looking for a weeknight dinner that’s a little bit wild and a whole lotta comforting, buckle up. You’re about to meet your new favorite chili-adjacent stew. And yes, the apple stays.

Let’s Talk about Meat, Baby

Let’s be honest—when it comes to chili, the meat usually steals the show. And in this Apple and Sausage Chili, it’s not your average, run-of-the-mill sitcom… It’s a meaty buddy cop movie (sorry… I’m in a punny mood today).

 We’ve got ground beef teaming up with spicy Italian sausage, and together they bring serious flavor drama.

It all starts in the pan, where these two get cozy. As the sausage browns, all those spicy, savory oils start to work their magic on the beef. It’s like flavor osmosis. They’re not just browning—they’re bonding. Besties. Meat soulmates. You get it.

Once they’re golden and crumbled just right, into the slow cooker they go, ready to kick it with the rest of the gang: beer, spices, tomatoes, and yes, our surprise guest, apple. (More on that soon.)

But let me tell you—after a few hours of slow simmering, that beef and sausage combo turns into something next-level. 

It’s rich, slightly spicy, a little smoky, and totally comforting. 

If you’ve only ever used one kind of meat in chili, this might ruin you in the best way. You’ve been warned.

Beer in my Chili? Don’t Threaten Me With a Good Time.

I know, pouring beer into your dinner and not drinking it alongside feels like breaking a sacred beer-drinking code. But trust me— this is another flavor-bringer (is “flavor-bringer” a word? Whatever, I’m going with it)

The deeper, darker, and hoppier the beer – the better. We don’t want no stinking lagers up in this chili. Only the biggest, boldest flavors will do. 

Veggies & Apple—The Oddballs That Make This Chili Sing 

Listen, I know what you’re thinking.  “An apple in chili? Ma’am, are you okay?” Yes. Yes, I am. Because the apple doesn’t make this sweet— instead,  it’s the balance the rest of the ingredients are missing. 

Think of this chili as a seesaw. You’ve got the big, bold, spicy flavors on one side…. And a sweet apple flavor on the other. The apple flavor makes the other flavors jive in a way  you‘d never thought possible. 

Plus, you’ve got the backup dancers, if you will, of onion, bell pepper, and garlic. Call them “the chili girl group.” They bring the whole show together. 

Spice, Spice, Baby

This recipe calls for cumin, smoked paprika, and red chili flakes- but feel free to play around here with what you have in your cupboard! 

Adobo? Sazon? Pre-packaged taco seasoning? Anything “chili” flavored will work. Just don’t skimp on it, whatever you do.

“Where’s the heat?” you may be asking. To which I say, “It’s wherever you want it to be, baby”. 

Add in as much or as little hot sauce, cayenne or chili pepper as your spicy-loving heart desires. 

The Slow Cooker: AKA My Weeknight BFF

God, but I do

Love

My

Freaking

Slow

Cooker.
(as you might have guessed) 

Set it, forget it, and return to your kitchen 6 hours later to the incredible smells and flavors of dinner, done. There’s no better feeling at the endof a long ass day, I tell you. 

And the best part? This chili is so easily doubled and it freezes great, too. This is a chili that loves its time spent in a freezer, chilling in a Soupercube before I brick it up for a weekday lunch sometime in the very near future. 

Garnish Like You Mean It

This chili goes great with traditional toppings, like cotija cheese, shredded cheddar cheese, sour cream or nonfat Greek yogurt, and cilantro. 

It’s banging with tortilla chips on the side (and makes an incredible topping for nachos, if you’ve got leftovers to spare)

Final Thoughts: Don’t Question the Apple

If you’re still side-eyeing the apple in this chili, just trust me—it doesn’t make the chili sweet, it makes it interesting. Like, “I can’t stop eating this” interesting. The combo of beef, sausage, beer, and a little fruity surprise? It just works. So go ahead, throw it all in the slow cooker and let the magic happen. Your cozy dinner dreams are about to come true.