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!