I have been making this chili for years and it's an adaptation of a couple of different recipes. It's not super spicy but you can tailor this to your tastes based on the type of chili seasoning packages you use. My family loves it and kids seem to love it even more when topped not only with cheese and sour cream but a good handful of fritos as well...ENJOY - and remember a crock pot meal is organized multi-tasking at its best!
Chili:
1.5 lbs lean ground beef
1.5 lbs (about 5) Italian Sausages, casing removed - pick sweet, mild or hot depending on your tastes - I always use sweet.
2 medium sweet onions, chopped
2 envelopes (.75 oz) chili seasoning mix - pick them to your tastes - I always use one mild and one low sodium
1 16 oz can of beans, drained - again pick which kind your family likes - we're not kidney bean fans so I use white cannelli beans but black would be great too
2 cans diced tomatoes (one of which is "chili ready" tomatoes)
2 6oz cans tomato paste
2 15oz cans low sodium chicken broth
Brown meats and onions in skillet, drain and have ready to add to crock. While meat is browning, add all other items to crock (BE SURE AND USE A LINER FOR EASY CLEAN-UP) and stir to combine, then add meat/onion mix. Cook on low for 8 hours or high for 4 hours. This freezes great and makes enough for a crowd or dinner for 4-6 TWICE. I usually serve half one night for dinner and freeze rest for a quick dinner down the road.
Chili:
1.5 lbs lean ground beef
1.5 lbs (about 5) Italian Sausages, casing removed - pick sweet, mild or hot depending on your tastes - I always use sweet.
2 medium sweet onions, chopped
2 envelopes (.75 oz) chili seasoning mix - pick them to your tastes - I always use one mild and one low sodium
1 16 oz can of beans, drained - again pick which kind your family likes - we're not kidney bean fans so I use white cannelli beans but black would be great too
2 cans diced tomatoes (one of which is "chili ready" tomatoes)
2 6oz cans tomato paste
2 15oz cans low sodium chicken broth
Brown meats and onions in skillet, drain and have ready to add to crock. While meat is browning, add all other items to crock (BE SURE AND USE A LINER FOR EASY CLEAN-UP) and stir to combine, then add meat/onion mix. Cook on low for 8 hours or high for 4 hours. This freezes great and makes enough for a crowd or dinner for 4-6 TWICE. I usually serve half one night for dinner and freeze rest for a quick dinner down the road.
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