Double Meat Chili
The weather is beginning to turn in Tulsa, and I couldn’t be happier about it. The days have remained pleasantly warm, but the mornings and evenings bring a crispness in the air that is unbeatable. In that final golden hour before sunset, there’s a lingering smell in the air of BBQ and firewood, and I even broke out a scarf last weekend.
I use my crockpot year round, but especially during the cooler seasons. There’s nothing better than dumping a bunch of ingredients in a magical pot, and coming back 6-8 hours later with them fully cooked. Thank you Jesus for crockpots. If you don’t have one, remember that I made it one of my top 5 “Must Have” kitchen appliances.
This chili is perfect for making in a big batch. Typically, this will feed Tyler and I both for 2-3 meals – but this time around, it was made for friends of ours that are having a very special delivery this week – their first baby! The chili easily freezes flat in ziploc bags (easy storage in the freezer). Pre-portion it out in ziploc bags, and then you just have to grab one out of the freezer, defrost & reheat when you get in a dinnertime pinch!
DOUBLE MEAT CHILI
1.5lb 80% ground beef
1/2-1lb hot Italian sausage (I’ve also used chorizo here – both are awesome – use more if you want a meatier chili)
1 yellow onion, diced
2 red bell peppers, diced
6 oz. sliced mushrooms
1 15oz. can black beans, drained
1 15oz. can pinto beans, with liquid (I used Eden Organic Spicy Pintos)
1 15oz. can fire roasted diced tomatoes
1 28oz. can crushed tomatoes
1 15oz. can tomato sauce
1 jalapeño pepper, diced OR 1 handful of jarred sliced jalapeño peppers
Few shakes of hot sauce (I used Smokey Tabasco)
2T chili powder
1T ancho chili powder
1T dried basil
1/2T smoked paprika
1tsp onion powder
salt + pepper
- Brown the ground beef and sausage over medium-high heat. If you have a special crockpot like I do, you’re able to do this right in the basin of the crockpot. If not, you have to get a separate pan dirty, and that makes me sad for you.
- Transfer into the crockpot and add all other ingredients.
- Cook on high for 3-4 hours, or low for 5-7 hours.
- Don’t forget you can easily freeze this for later!!