February Meal Slow Cooked Chunky Chili

Slow Cooked Chunky Chili

 

12 ServingsPrep: 15 min. Cook: 4 hours

Ingredients

• 1 pound ground 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

• 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.
• 
  
• 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.
• 
  
• To use frozen chili: Thaw in the refrigerator; place in saucepan and
• heat through. Add water if desired. Yield: 3 quarts.
•