Crockpot Chili Recipe
Ingredients:
- 1 pound lean ground beef
- 1 pound Italian sausage or spicy Italian sausage or ground beef
- 1 medium yellow onion diced
- 1 red bell pepper seeded and chopped
- 1 to 2 garlic cloves minced
- 30 ounces kidney beans rinsed well and drained (2 15 oz cans)
- 15 ounces pinto beans rinsed well and drained (1 can)
- 29 ounces diced tomatoes use the entire can, juice and all
- 3 ounces tomato paste
- 8 ounces tomato sauce
- 2 tablespoons Worcestershire sauce
- 1 cup beef broth
- 1 teaspoon hot sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon brown sugar or granulated sugar
Instructions:
- Brown the ground beef and sausage in a large skillet over medium heat until mostly cooked through.
- A little pink is fine.
- 1 pound lean ground beef,1 pound Italian sausage
- Add the diced onion, bell pepper, and garlic and stir to combine. Cooking cooking over medium heat until onion is translucent.
- 1 medium yellow onion,1 red bell pepper,1 to 2 garlic cloves
- Transfer the beef mixture to a 6 quart crockpot or slow cooker.
- Add the kidney and pinto beans.
- 30 ounces kidney beans,15 ounces pinto beans
- Top with diced tomatoes, tomato paste, tomato sauce, Worcestershire sauce, beef broth and hot sauce.
- 29 ounces diced tomatoes,3 ounces tomato paste,8 ounces tomato sauce,2 tablespoons
- Worcestershire sauce,1 cup beef broth,1 teaspoon hot sauce
- Next add the seasonings (chili powder, cumin, paprika, cayenne, salt, pepper and sugar). Stir to combine
- 2 tablespoons chili powder,1 teaspoon ground cumin,1 teaspoon smoked paprika,¼ teaspoon
- ayenne,½ teaspoon salt,½ teaspoon ground black pepper,1 tablespoon brown sugar or granulated sugar
- 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.
- 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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