Ingredients:

 

1. 1 pound lean ground beef
2. 1 pound Italian sausage or spicy Italian sausage or ground beef
3. 1 medium yellow onion diced
4. 1 red bell pepper seeded and chopped
5. 1 to 2 garlic cloves minced
6. 30 ounces kidney beans rinsed well and drained (2 15 oz cans)
7. 15 ounces pinto beans rinsed well and drained (1 can)
8. 29 ounces diced tomatoes use the entire can, juice and all
9. 3 ounces tomato paste
10. 8 ounces tomato sauce
11. 2 tablespoons Worcestershire sauce
12. 1 cup beef broth
13. 1 teaspoon hot sauce
14. 2 tablespoons chili powder
15. 1 teaspoon ground cumin
16. 1 teaspoon smoked paprika
17. ¼ teaspoon cayenne
18. ½ teaspoon salt
19. ½ teaspoon ground black pepper

1 tablespoon brown sugar or granulated sugar

preparation:

 

1. Brown the ground beef and sausage in a large skillet over medium heat until mostly cooked through.
2. A little pink is fine.
3. 1 pound lean ground beef,1 pound Italian sausage
4. Add the diced onion, bell pepper, and garlic and stir to combine. Cooking cooking over medium heat until onion is translucent.
5. 1 medium yellow onion,1 red bell pepper,1 to 2 garlic cloves
6. Transfer the beef mixture to a 6 quart crock pot or slow cooker.
7. Add the kidney and pinto beans.
8. 30 ounces kidney beans,15 ounces pinto beans
9. Top with diced tomatoes, tomato paste, tomato sauce, Worcestershire sauce, beef broth and hot sauce.
10. 29 ounces diced tomatoes,3 ounces tomato paste,8 ounces tomato sauce,2 tablespoons
11. Worcestershire sauce,1 cup beef broth,1 teaspoon hot sauce
12. Next add the seasonings (chili powder, cumin, paprika, cayenne, salt, pepper and sugar). Stir to combine
13. 2 tablespoons chili powder,1 teaspoon ground cumin,1 teaspoon smoked paprika,¼ teaspoon
14. cayenne,½ teaspoon salt,½ teaspoon ground black pepper,1 tablespoon brown sugar or granulated sugar
15. Place the lid on the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours, stirring occasionally.
16. Serve with desired toppings such as shredded cheese, sour cream, corn chips, tortilla chips, etc.

Notes:
Storage Information: Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Defrost overnight in the refrigerator for best results.

Enjoy!