Crockpot Chili Recipe

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preparation:

 

  1. Brown the ground beef and sausage in a large skillet over medium heat until mostly cooked through.
  2. A little pink is fine.
  3. 1 pound lean ground beef,1 pound Italian sausage
  4. Add the diced onion, bell pepper, and garlic and stir to combine. Cooking cooking over medium heat until onion is translucent.
  5. 1 medium yellow onion,1 red bell pepper,1 to 2 garlic cloves
  6. Transfer the beef mixture to a 6 quart crock pot or slow cooker.
  7. Add the kidney and pinto beans.
  8. 30 ounces kidney beans,15 ounces pinto beans
  9. Top with diced tomatoes, tomato paste, tomato sauce, Worcestershire sauce, beef broth and hot sauce.
  10. 29 ounces diced tomatoes,3 ounces tomato paste,8 ounces tomato sauce,2 tablespoons
  11. Worcestershire sauce,1 cup beef broth,1 teaspoon hot sauce
  12. Next add the seasonings (chili powder, cumin, paprika, cayenne, salt, pepper and sugar). Stir to combine
  13. 2 tablespoons chili powder,1 teaspoon ground cumin,1 teaspoon smoked paprika,¼ teaspoon
  14. cayenne,½ teaspoon salt,½ teaspoon ground black pepper,1 tablespoon brown sugar or granulated sugar
  15. Place the lid on the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours, stirring occasionally.
  16. Serve with desired toppings such as shredded cheese, sour cream, corn chips, tortilla chips, etc.

Notes:
Storage Information: Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Defrost overnight in the refrigerator for best results.

Enjoy!

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