Note from Kim: Chili always tastes better the next day.
Ingredients:
2 pounds ground hamburger (80/20)
1 pound pork sausage
½ pound bacon, minced
1 white onion, chopped
1 green bell pepper
1 red bell pepper
1 jalapeño
4-5 cloves garlic, chopped
1 16-ounce can Hunts chopped tomatoes
1 small can tomato paste
1 12- to 14-ounce can Rotel tomatoes
1 cup beef broth
1 cup tomato juice
1 can red kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 tablespoon cumin
1 tablespoon paprika
1 teaspoon oregano
1 tablespoon dried red pepper flakes
4 tablespoons chili powder
1 tablespoon cayenne
Salt and pepper to taste
Method:
Brown hamburger, drain and set aside. Brown sausage and bacon, pouring off all fat except ¼ cup.
Put meats in bottom of slow cooker or in large pot.
Saute onion, peppers and Rotel tomatoes in reserved sausage and bacon drippings. Simmer for 5 minutes, before adding to slow cooker or pan.
Drain and rinse beans.
Add all remaining ingredients to slow cooker, stirring well. Cook for several hours. If cooked on stove top, simmer on low.
If chili is too thick, add more beef broth and tomato juice. Adjust seasonings to taste.
Recipe courtesy of Kim Tracy.
