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

1½ 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.