Simple Crock Pot Chili


SERVES 18  |  ACTIVE TIME 20 Min  |  TOTAL TIME 4 Hours 30 Min


makes 6 quarts
2 pounds hot Italian sausage, bulk (we used chicken sausage)
2 pounds 93% lean ground beef
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
3 (14.5 ounce) cans kidney beans, drained and rinsed
3 (14.5 ounce) cans pinto beans, drained and rinsed
3 (28 ounces) cans crushed tomatoes with garlic
1 (4 ounce) can diced jalapenos
2 tablespoons smoked paprika
2 tablespoons New Mexico chili powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground cinnamon
2 teaspoons ground cumin
½-2 teaspoons red pepper flakes (to taste depending on heat preference)

Cook hot sausage in a large skillet over medium heat until cooked through.  Drain drippings and add to a 6 quart crock pot.  Cook beef with salt and pepper in a large skillet over medium heat until cooked through.  Drain drippings and add to a 6 quart crock pot.  

Add remaining ingredients.  Stir to combine.  Cook on high 4-5 hours or low 6-8 hours.  Serve and enjoy!
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Adapt this recipe for a 5 quart crock pot
SERVES 12  |  ACTIVE TIME 20 Min  |  TOTAL TIME 4 Hours 30 Min
makes approximately 4 quarts
1¼ pounds hot Italian sausage, bulk (we used chicken sausage)
1¼ pounds 93% lean ground beef
¾ teaspoon kosher salt
¾ teaspoon fresh ground black pepper
2 (14.5 ounce) cans kidney beans, drained and rinsed
2 (14.5 ounce) cans pinto beans, drained and rinsed
2 (28 ounces) cans crushed tomatoes with garlic
1 (4 ounce) can diced jalapenos
1½ tablespoons smoked paprika
1½ tablespoons New Mexico chili powder
 teaspoons onion powder
1½ teaspoons garlic powder
1 teaspoon ground cinnamon
1½ teaspoons ground cumin
¼-1½ teaspoons red pepper flakes (to taste depending on heat preference)

Follow above instructions.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.