 |
Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
|
Quick and easy to assemble, and the best part is leaving it to slow cook for 8+ hours on low. My husband and I leave out the mushroom part and sometimes use a variation of sausage (whatever I have on hand), or I leave the sausage out completely and double the ground beef. My husband used to claim that his dad's chili was the best hands down, but now he'll only have me make this recipe. Ingredients:
1 lb lean ground beef (90% lean) |
1 lb bulk pork sausage |
2 (16 ounce) cans kidney beans, rinsed and drained |
1 (24 ounce) jar salsa |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 large onion, chopped |
8 ounces tomato sauce |
1 (4 ounce) can mushroom stems and pieces, drained |
1/2 cup green pepper, chopped |
1/2 cup red bell pepper, chopped |
1/2 cup yellow pepper, chopped |
1/2 teaspoon dried oregano |
1/4 teaspoon garlic powder |
1/8 teaspoon dried thyme |
1/8 teaspoon dried marjoram |
Directions:
1. In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker.
2. Stir in the beans, salsa, tomatoes, onion, tomato sauce, mushrooms, peppers and seasonings. Cover and cook on low for 8 hours or until flavors are blended.
|
|