Ingredients
The following ingredients have 7 Servings
- 1 tablespoon butter
- 4 tablespoons extra virgin olive oil, divided
- 1 large orange bell pepper, diced
- 2 cups sweet onions such as Vidalia, diced
- 2 tablespoons garlic, minced
- 1 pound Italian hot sausage, removed from casing
- 1 pound 80/20 ground beef
- 1 pound ground bison (pre-packaged and available in most supermarkets)
- 2 6-ounce cans tomato paste
- 1 15-ounce can tomato sauce (Glenn recommended Contadina so we used that brand)
- 1 16-ounce can dark red kidney beans, rinsed and drained
- 1 22-ounce can Bush’s Grillin’ Beans (Bourbon and Brown Sugar)
- 1 cup brown sugar
- 2 tablespoons red pepper flakes (or less for less heat)
- 1 tablespoon garlic powder
- 1 ½ tablespoons paprika
- 1 tablespoon chili powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon cayenne pepper (or less for less heat)
- Juice from one lime
- Shredded cheddar cheese, for garnish
- Saltine Crackers to serve with chili (Glenn says this is a must)
Instruction
- In a large sauté pan, melt butter in two tablespoons of oil over medium heat.
- Add bell pepper, onions and garlic and sauté for 8-10 minutes to caramelize the vegetables.
- Pour this into a large slow cooker.
- Heat the pan to medium high and add the remaining oil.
- Add sausage meat, ground beef and ground bison meat and cook until meat has browned.
- Scrape all of this into the slow cooker with the vegetables.
- Then add all other ingredients to the slow cooker except the lime, cheddar and crackers.
- Stir, cover and set slow cooker to low and cook for five hours.
- Stir after five hours and add lime juice into the cooked chili.
- To serve, dish out into bowls, top with cheddar cheese and serve with the saltine crackers.
