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Ingredients
- 8 slices thick cut apple wood smoked bacon (cut into 1/2 inch pieces)
- 1 pound lean ground beef
- 1 pound spicy or mild ground sausage
- 1 15-ounce can black beans drained and rinsed
- 1 15-ounce can kidney beans drained and rinsed
- 1 28-ounce can crushed tomatoes
- 1 28-ounce can diced tomatoes use juice
- 4 cloves garlic minced
- 1 tablespoon jarred minced garlic
- 1 large yellow onion diced
- 1 red bell pepper remove ribs & seeds and dice
- 1 yellow bell pepper remove ribs & seeds and dice
- 4 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon chipotle chili powder
- 2 teaspoons dried oregano
- 1 tablespoon red pepper flakes
- 1 tablespoon smoked paprika
- 1 1/2 tablespoons brown sugar
- salt & pepper to taste
Ingredients
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Instructions
- Preheat your oven to 400 degrees F. & turn your crock pot to low heat.
- Cook bacon to a crisp for about 10-15 minutes. Remove and let cool.
- Brown your ground beef in a skillet and add to the crock pot.
- Brown the sausage in a skillet and add to crock pot.
- Once bacon is cooled, pat with paper towel to remove excess grease and cut into 1/2 inch pieces.
- Pour the canned items into the crock pot. (Black beans & Kidney beans, drained and rinsed. Crushed tomatoes and diced tomatoes with juice.)
- Mix all of the seasonings in a bowl with a whisk. Pour over mixture in crockpot. Mix everything in crockpot well.
- In a large skillet over medium-high heat, sauté your diced onion, minced garlic, jarred garlic and diced peppers.
- Once softened, add to crock pot.
- Mix everything well. Put lid on crockpot and let simmer on low for 1 hour.
- Great with shredded cheese and lime hinted sour cream on top! To make the lime sour cream, simply squeeze the juice of 2 limes into a pint of sour cream. Pair sweet cornbread with your chili and enjoy!
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