Richard's Slow Cooker Chili recipe
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Ingredients
- 1 pound ground chuck beef (80% lean) 1 pound bulk Italian sausage, hot or mild 1 green bell pepper, chopped 1 yellow onion, chopped 2 cloves garlic, chopped 2 teaspoons chili powder 2 teaspoons kosher salt 1 teaspoon ground cumin 1 teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon Greek seasoning 1 (28 ounce) can petite tomatoes 1 (28 ounce) jar tomato sauce 1 (16 ounce) can light red kidney beans, drained and rinsed 1 (16 ounce) can black beans, rinsed and drained 1 (16 ounce) package corn chips (such as Fritos®)
Nutrition Info
- 560.1 caloriescarbohydrate: 57.2 gcholesterol: 46.2 mgfat: 27.7 gfiber: 10.5 gprotein: 23.5 gsaturatedFat: 6.9 gservingSize: -sodium: 2210.8 mgsugar: 10 gtransFat: : -unsaturatedFat: : -
Directions Richard's Slow Cooker Chili
Directions
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Set slow cooker to Low.
Cook ground beef and Italian sausage in a skillet over medium-high heat until brown, 5 to 10 minutes. Drain grease and put meat into slow cooker.
Cook bell pepper, onion, and garlic in the skillet until onion is softened and slightly brown, about 5 minutes. Add to slow cooker. Season with garlic, chili powder, salt, cumin, black pepper, oregano, and Greek seasoning. Pour in tomatoes, tomato sauce, kidney beans, and black beans. Stir well.
Cook on Low for about 6 hours, stirring occasionally. Serve over chips and top with toppings of your choice.