I can’t believe I’ve had my blog for a year and I haven’t posted a chili recipe until now! What the heck is going on? I’ve been making this chili for a couple of years now and I love it. It’s a little spicy and a little sweet. And it’s so hearty. And it’s exactly what I crave when it’s cold outside!
I decided making chili this past weekend would be a great idea because our city was told there would be a bunch of snow headed our way. We stocked the pantry to make chili, we made hot chocolate, got in our jammies and did all the things you do when it’s supposed to snow. Welll we woke up and looked outside to no snow! It was a sad day. It was freeeeezing outside but no snow. It wasn’t such a tragedy though because we were still really excited to make chili. Why else would I immediately begin cooking upon waking up on the weekend?
You start out by browning the meat, save the grease and saute the veggies, and from there it’s just adding everything into the slow cooker with all the seasoning and mixing it all up. The slow cooker does all the work for you. I was thrilled, and then took it upon myself to lay back down and nap. Who says you can’t take a nap in the morning?
The ground beef, pork, and two types of beans does make this chili hearty but if you prefer you can use ground turkey, or use all beef, or all pork. I just like the taste and texture of the pork and beef together but please do whatever you prefer! I also have this thing where I have to eat tortilla chips with chili. Not cornbread, not crackers, not biscuits, but tortilla chips. I think it’s the crunch. And the way the chip is made to be able to scoop the chili. Tortilla chips, cheese, and sour cream with my chili makes the party! Again, the toppings are completely optional, if you don’t judge me with my use of tortilla chips I certainly won’t judge you!
- 1 pound ground beef
- 1 pound ground Italian sausage
- 3 stalks celery, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeno, diced
- 2 habaneros (omit if you do not like spicy)
- 4 cloves garlic, minced
- 1 packet McCormick's chili seasoning
- 4 bay leaves
- 1 (15-ounce) can black beans, undrained
- 1 (15-ounce) can kidney beans, undrained
- 1 (6-ounce) can tomato paste
- 3 tablespoons Worcestershire sauce
- 1 teaspoon white vinegar
- 2 tablespoons brown sugar
- 2 (15-ounce) cans fire roasted tomatoes
- Sour Cream
- Cheddar cheese
- Tortilla chips
- Brown ground beef and pork in a large skillet. Season with 1/3 of the chili seasoning packet. Add to slow cooker and reserve fat in the skillet.
- Add veggies to skillet and season with 1/2 of the remaining chili seasoning packet. Saute for 7-8 minutes, or until veggies become soft. Add veggies to slow cooker.
- Add beans, jalapenos, and habaneros (if using) along with remaining seasoning from packet into the slow cooker. Mix ingredients.
- In a medium bowl combine tomato paste and next 4 ingredients. Add to sow cooker. Stir all ingredients and add more salt and pepper to taste. Top with bay leaves.
- Cook on high for 4 hours, or low 8-10 hours.
- Serve warm with desired toppings.