Crockpot Chili Recipe

Ingredients

• 1 pound lean ground beef
• 1 pound Hot Italian sausage
• 1 onion (chopped)
• 1 large green bell pepper (chopped)
• 1 large red bell pepper (chopped)
• 6 garlic cloves (minced)
• 1 28 oz. can crushed tomatoes ((no salt/seasonings added))
• 1 15 oz. can tomato sauce
• 2 14.5 oz. cans fire roasted diced tomatoes, (with juices)
• 3 15 oz. cans dark kidney beans (rinsed and drained)
• 1 4 oz. can mild diced green chiles
• 1 cup reduced sodium beef broth
• 2 tablespoons reduced sodium soy sauce
• 3 tablespoons chili powder
• 1 TBS EACH ground cumin, beef bouillon
• 2 teaspoons dried oregano
• 1 tsp EACH smoked paprika, ground coriander
• 1/2 teaspoon pepper
• salt to taste ((I use 1/2 teaspoon - but start with less))
• 1 bay leaf
• cheese
• green onions
• cilantro
• Avocados/guacamole
• crackers
• chips
• Sour cream/Greek yogurt
• amazing with my Sweet Cornbread!

Instructions

1. 1

   Heat a large skillet over medium high heat. Add beef and sausage and cook until browned. Transfer to 6 or 7 quart slow cooker.

2. 2

   To the same skillet (don’t wipe out) add onions and bell peppers and cook until softened, about 5 minutes. Add garlic and sauté 30 seconds. Transfer to slow cooker. Add all remaining Chili Ingredients to the slow cooker and give them a stir.

3. 3

   Cook on LOW for 6-8 hours (recommended) or on HIGH for 3-4 hours. Taste and add salt/pepper/cayenne pepper to taste. Serve with desired toppings such as cheese, sour cream, green onions, corn/tortilla chips, etc.