Ingredients

The following ingredients have 4 Servings
  • 3 Tbsp Cooking Oil, divided
  • 1 Yellow Onion, diced
  • 1 Red Bell Pepper, diced
  • 8 cloves Garlic, chopped
  • 12 oz Sausage ((see note))
  • 1 lb Ground Beef ((use 90% lean beef))
  • 2 Tbsp Chili Powder ((see note))
  • 1 Tbsp Ground Cumin
  • 1 tsp Dried Oregano
  • 1/2 tsp Black Pepper
  • 1/2 tsp Salt
  • 4 Tbsp Tomato Paste
  • 2 Tbsp Brown Sugar ((light or dark))
  • 1 cup Water or Stock ((any type of stock will work - beef, chicken, or vegetable))
  • 1 28 oz can Diced Tomatoes, preferably fire-roasted
  • 1 28 oz can Crushed Tomatoes
  • 2 15 oz cans Kidney Beans, drained and rinsed
  • 2 Bay Leaves
  • Green Onions, chopped
  • Shredded Sharp Cheddar Cheese
  • Sour Cream
  • Chips (corn tortilla chips or Fritos are always great)

Instruction

  • Place a large skillet or Dutch oven over medium heat. Add 1 Tablespoon oil and then add onion, bell pepper, and garlic with a pinch of salt. Saute until very tender, 6 to 7 minutes. Transfer to bowl of a 6-quart slow cooker.
  • Return pan to heat and add 1 Tablespoon oil. When oil is shimmering, add sausage and saute until browned, 8 to 10 minutes. Add to bowl of slow cooker.
  • Return pan to heat and add 1 Tablespoon oil. When oil is shimmering, add beef and saute until browned, 8 to 10 minutes. Add chili powder, cumin, oregano, black pepper, and salt. Saute for 2 minutes more. Add to bowl of slow cooker.
  • To ingredients in slow cooker, add tomato paste, brown sugar, water / stock, diced tomatoes, crushed tomatoes, beans, and bay leaves. Stir everything to combine.
  • Cook on low for 7 to 9 hours or high for 4 to 5 hours. (After cooking, the slow cooker can switch to “warm” until you are ready to serve the chili.)
  • Taste and season with some salt and black pepper, if needed.
  • Serve chili with your favorite toppings.