Ingredients
The following ingredients have 14 Servings
- 2 tablespoons olive oil
- 1 orange bell pepper (diced)
- 1 red bell pepper (diced)
- 1 large sweet onion (diced)
- 2 tablespoons garlic (minced)
- 1 lb hot Italian sausage (casings removed)
- 2 lbs ground beef
- 2 6-oz cans tomato paste
- 1 15 oz can tomato sauce
- 2 16 oz cans dark red kidney beans (drained and rinsed)
- 1 22 oz can Bush's Grillin' Beans Bourbon and Brown Sugar
- 1 cup light brown sugar (packed)
- 1 cup water
- 1/4-1/2 teaspoon red pepper flakes ((For less heat, only add 1/4 tsp))
- 1 tablespoon garlic powder
- 1 teaspoon chili powder
- 1 1/2 tablespoons paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/8-1/4 teaspoon cayenne pepper ((for less heat, only add 1/8 tsp))
- sour cream
- grated cheese
- saltine crackers ((I love to use the saltine cracker to scoop up the chili))
- lime wedges
Instruction
- In a large skillet over medium heat add the olive oil. Once shimmering add the onion and bell peppers. Cook until onion is translucent, about 8 minutes. Add the garlic and cook for 1 minute more. Remove from heat and transfer this mixture to the slow cooker.
- Place the large skillet over medium heat again, this time add the hot Italian sausage and the ground beef. Using a wooden spoon, break the meat up into small pieces. Cook until no longer pink. Drain the fat.
- Place the cooked meat in the slow cooker.
- Add all of the remaining ingredients to the slow cooker except for the garnishes. Cover and cook on low for 4 hours. Stirring at least once within those 4 hours (making sure to scrape the bottom so no food sticks).
- Serve warm! This recipe makes a lot! And it's filling :)
