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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 12 |
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Pork sausage, ground beef and plenty of beans make this chili a hearty meal-starter. I keep the versatile mixture in serving-size containers in my freezer at all times. I can quickly warm up bowls of it on coldor use it to fix chili dogs, chili tacos and more. Margie Shaw Greenbrier, Arkansas Ingredients:
1 pound ground turkey or beef |
1 pound bulk pork sausage |
4 cans (16 ounces each) kidney beans, rinsed and drained |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
2 cans (10 ounces each) diced tomatoes and green chilies, undrained |
1 large onion, chopped |
1 medium green pepper, chopped |
1 envelope taco seasoning |
1/2 teaspoon salt |
1/4 teaspoon pepper |
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. Stir in the remaining ingredients.
2. Cover and cook on high for 4-5 hours or until vegetables are tender. Serve desired amount. Cool the remaining chili; transfer to freezer bags or containers. Freeze for up to 3 months.
3. To use frozen chili: Thaw in the refrigerator; place in saucepan and heat through. Add water if desired. Yield: 3 quarts.
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