Hearty Chili with a Twist |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 12 |
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This thick chili is perfect for tailgate parties or on a cold winter evening. I like to serve it in bowls filled with rice, then top with crushed saltine crackers and shredded cheddar cheese.Louise Jacino, East Moriches, New York Ingredients:
1 pound ground beef |
1 pound johnsonville® mild ground italian sausage |
2 large onions, chopped |
4 garlic cloves, minced |
2 cans (16 ounces each) kidney beans, rinsed and drained |
2 cans (14-1/2 ounces each) italian diced tomatoes, undrained |
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted |
2 cans (6 ounces each) italian tomato paste |
1 can (8-1/2 ounces) peas, drained |
2 tablespoons chili powder |
2 teaspoons ground cumin |
2 teaspoons dried oregano |
1 teaspoon hot pepper sauce |
3/4 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a large skillet, cook the beef, sausage and onions over medium heat until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, soup, tomato paste, peas, chili powder, cumin, oregano, pepper sauce, salt and pepper. Cover and cook on low for 6-8 hours or until heated through. Yield: 12 servings (3 quarts).
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