This sweet and spicy chili has the perfect balance of sweet and spicy! Plus, for added convenience it's made in the slow cooker AND it feeds a crowd!
prep time 20mins
cook time 4hrs30mins
total time 4hrs50mins
author: Salt & Baker
1 orange bell pepperdiced
1red bell pepperdiced
1large sweet oniondiced
1lbhot Italian sausage casings removed
26-ozcans tomato paste
115 ozcan tomato sauce
216 oz cans dark red kidney beansdrained and rinsed
122 ozcan Bush's Grillin' Beans Bourbon and Brown Sugar
1cuplight brown sugarpacked
1/4-1/2 teaspoonred pepper flakes(For less heat, only add 1/4 tsp)
1 tablespoongarlic powder
1 1/2 tablespoons paprika
1/8-1/4teaspooncayenne pepper(for less heat, only add 1/8 tsp)
saltine crackers (I love to use the saltine cracker to scoop up the chili)
In a large skillet over medium heat add the olive oil. Once shimmering add the onion and bell peppers. Cook until onion is translucent, about 8 minutes. Add the garlic and cook for 1 minute more. Remove from heat and transfer this mixture to the slow cooker.
Place the large skillet over medium heat again, this time add the hot Italian sausage and the ground beef. Using a wooden spoon, break the meat up into small pieces. Cook until no longer pink. Drain the fat.
Place the cooked meat in the slow cooker.
Add all of the remaining ingredients to the slow cooker except for the garnishes. Cover and cook on low for 4 hours. Stirring at least once within those 4 hours (making sure to scrape the bottom so no food sticks).
Serve warm! This recipe makes a lot! And it's filling :)