A chili recipe that combines the rich flavors of Italian sausage and beef:

Yields: 6 servings Prep time: 20 minutes Cook time: 30 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 pound Italian sausage, casings removed
• 1 pound ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 tablespoon chili powder
• 1 teaspoon dried oregano  
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and ground beef and cook, breaking up the meat with a spoon, until browned. Drain off any excess grease.
2. Add the onion, garlic, and green pepper to the pot and cook until softened, about 5 minutes.
3. Stir in the crushed tomatoes, tomato sauce, kidney beans, pinto beans, chili powder, oregano, cumin, salt, and pepper.
4. Bring the chili to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally.
5. Serve hot with your favorite toppings, such as shredded cheese, sour cream, or chopped onions.

Tips:

• For a spicier chili, use hot Italian sausage or add a pinch of red pepper flakes.
• If you like a thicker chili, you can add a tablespoon or two of tomato paste.
• To make this chili in a slow cooker, brown the meat and vegetables as directed, then transfer them to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours.
• This chili can be made ahead of time and reheated. It actually tastes even better the next day!

Crockpot Chili (I did this for a 15 yield)

Ingredients:

• (Same as the large batch recipe above)

Instructions:

1. Brown the meats: In a large skillet, brown the Italian sausage and ground beef over medium heat. Drain off any excess grease.
2. Sauté the veggies: Add the onions, garlic, and green peppers to the skillet and cook until softened, about 5 minutes.
3. Transfer to the crockpot: Transfer the browned meats and sautéed vegetables to your slow cooker.
4. Add everything else: Stir in the crushed tomatoes, tomato sauce, kidney beans, pinto beans, chili powder, oregano, cumin, salt, and pepper.
5. Cook: Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.

Important Notes for Crockpot Chili:

• Crockpot size: You'll need a large crockpot (at least 8 quarts) to comfortably fit this amount of chili.
• Less liquid: Slow cookers tend to retain more moisture, so you might find you need slightly less liquid. You can always start with a little less tomato sauce or crushed tomatoes, and add more later if needed.
• Don't overfill: Avoid overfilling your crockpot. Leave some space at the top for the chili to simmer without spilling over.
• Thicken if needed: If you find the chili is too thin after cooking, you can thicken it with a tablespoon or two of cornstarch mixed with a little cold water. Stir this into the chili during the last 30 minutes of cooking.