Ingredients
The following ingredients have 24 Servings
- 2 pounds hot Italian sausage (bulk (we used chicken sausage))
- 2 pounds 93% lean ground beef
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 43.5 ounces kidney beans (3 - 14.5 ounce cans, drained and rinsed)
- 43.5 ounces pinto beans (3 - 14.5 ounce cans, drained and rinsed)
- 84 ounces crushed tomatoes with garlic (3 - 28 ounces cans )
- 4 ounce can diced jalapenos
- 2 tablespoons smoked paprika
- 2 tablespoons New Mexico chili powder
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon ground cinnamon
- 2 teaspoons ground cumin
- 1/2-2 teaspoons red pepper flakes (to taste depending on heat preference)
Instruction
- Cook hot sausage in a large skillet over medium heat until cooked through. Drain drippings and add to a 6 quart crock pot. Cook beef with salt and pepper in a large skillet over medium heat until cooked through. Drain drippings and add to a 6 quart crock pot.
- Add remaining ingredients. Stir to combine. Cook on high 4-5 hours or low 6-8 hours.
- Serve and enjoy!