Post by Kathy on Aug 28, 2016 19:50:47 GMT
Tom's Spicy Crockpot Chili
Everyone has a great chili recipe including me but it's always nice to try someone else's chili! So many different ways that people make their chili!
I work with Tom! He makes the best, out of this world good, chili! Every time he makes it at the Cafe we work at, it sells out! I brought a bowl home one day and my hubby said that I had to get the recipe! I was surprised because my hubby isn't much of a spicy guy but the amount of spicy in the chili isn't bad! You could make it as spicy as you like by adding more jalapeno's and Sriracha! The amount of the ingredients listed here is what Tom told me but he doesn't measure anything and his turned out a little more spicy than mine! So he was guessing at the amounts when I was writing the recipe down! Delicious!
This is the perfect chili for the crockpot! I've never made my chili in the crockpot and what a difference it makes cooking it so long! I started it later in the evening, around 5 on Saturday night and let it cook on low until midnight or so! Turned it off and let it sit in the crockpot! Sunday morning I turned it back on and let it cook until lunch time! Best chili we've ever eaten and it's going to be my go to chili now! Nice thickness and savory to the taste buds! Smell is amazing!
1 pound ground beef, browned & drained
2 (16 ounces each) rolls Hot Italian sausage, browned & drained
1 medium onion, diced
1 medium green bell pepper, diced
1 medium jalapeno pepper, seeds removed, diced
2 Tablespoons minced garlic
salt & pepper, to taste
1 (14½ ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (15½ ounce) can chili beans or kidney beans
4 Tablespoons Sriracha hot sauce
2 (0.63 ounce each) packets chili powder
¼ cup sugar
½ cup water
In a pot, brown ground beef and sausage together. Drain.
While the meat is draining, saute onion, bell pepper, jalapeno and garlic in the same pot, in a little extra virgin olive oil, 4-5 minutes.
Add meat back into pot with veggies and add remaining ingredients, mixing well.
Pour chili into crockpot, lined with a crockpot liner or sprayed with Pam.
Cook on low 8 hours.
Let rest 1-2 hours before serving, if desired. The longer it sits, the better it is. Reheat if necessary.
