Chili is the perfect fall and winter meal, it is so warm and hearty. I love cooking chili in the slow cooker because letting it simmer for 6-8 hours gives the chili so much extra flavor. This chili recipe is packed with flavor and just the right amount of spiciness. And it reheats great, so don’t let the 12 serving size scare you. If you are going through the work of making chili, it’s worth it to have leftovers!
Start by cooking 2 pounds ground beef and 1 pound Italian sausage in a skillet over medium-high heat until browned. Drain the excess grease and add the meat to a large slow cooker.
To the slow cooker add two (15 oz.) cans of drained chili beans in mild sauce and two (15 oz.) cans of drained chili beans in medium sauce. This step is adjustable so if you like your chili really hot by all means, go for the chili beans in hot sauce; or maybe mild beans are more your style. Basically you need four cans of chili beans, you choose how hot!
Add two (28 oz.) cans of diced tomatoes with all the juices and a 6 oz. can of tomato paste.
Throw in a large chopped yellow onion, two chopped green bell peppers, 3 tablespoons real bacon bits, and a 7 oz. can of diced green chilies.
Next goes all the seasonings, it might feel like you are opening every last one of your seasoning jars, but trust me, the flavor is so good it will be worth it! You will need to add 4 beef bouillon cubes, 1/2 cup beer, 1/4 cup chili powder, 1 tablespoon Worcestershire sauce, 1 tablespoon minced garlic, 1 tablespoon dried oregano, 2 teaspoons ground cumin, 2 teaspoons Tabasco sauce (adjust for how hot you like it, personally I like to do the 2 teaspoons but any more would get too spicy for me), 1 teaspoon dried basil, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon cayenne pepper, 1 teaspoon paprika, and 1 teaspoon white sugar.
Stir it all together to mix everything up and cook on low for 6-8 hours. Serve it up in a bowl and top with sour cream, corn chips, and shredded cheese. I just served this chili for a Monday night football game, and it was a hit! I hope you enjoy!
Servings |
|
- 2 pounds ground beef
- 1 pound Italian sausage
- 2 (15 oz.) cans chili beans in mild sauce drained
- 2 (15 oz.) cans chili beans in medium sauce drained
- 2 (28 oz.) cans diced tomatoes undrained
- 1 (6 oz.) can tomato paste
- 1 yellow onion chopped
- 2 green bell peppers chopped
- 1 (7 oz.) can diced green chilies
- 3 tablespoons real bacon bits
- 4 cubes beef bouillon
- 1/2 cup beer
- 1/4 cup chili powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons Tabasco sauce
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teapsoon white sugar
- 1 bag corn chips (optional)
- 1 package shredded cheddar cheese (optional)
- 1 container sour cream (optional)
Ingredients
|
|
- Brown the ground beef and sausage in a skillet over medium-high heat until browned. Drain the excess grease. Add meat to a large slow cooker.
- Pour in the mild and medium chili beans, diced tomatoes, and tomato paste.
- Add the onion, green bell peppers, green chilies, bacon bits, bouillon, and beer.
- Add the seasonings: chili powder, Worcestershire sauce, garlic, oregano, basil, cumin, paprika, cayenne pepper, Tabasco sauce, and white sugar.
- Stir to blend everything together. Cook on low for 6-8 hours.
- Serve with sour cream, cheese and corn chips.