Not for Sissies Red Hot Chili Crock Pot Chili
Brace yourself for bold, fiery flavors with "Not for Sissies Red Hot Chili Crock Pot Chili," the ultimate slow-cooked comfort dish for spice enthusiasts. Packed with layers of heat and smokiness, this hearty chili combines ground beef, hot Italian sausage, and creamy beans with fire-roasted tomatoes and a bold spice blend featuring chipotle peppers, cayenne, smoked paprika, and chili powder. The addition of sautéed onions, bell peppers, and garlic brings a perfect balance of sweetness and depth. Simmered low and slow in a crock pot, this chili turns irresistibly rich and flavorful. Serve it piping hot with toppings like shredded cheese or sour cream, and dare to add sliced jalapeños for an extra fiery punch. Perfect for game day gatherings or chilly nights, this red-hot crock pot chili is not for the faint of heart!
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 pound hot Italian sausage, casing removed
- 1 large onion, diced
- 1 large bell pepper, diced
- 4 cloves garlic cloves, minced
- 28 ounces fire-roasted diced tomatoes
- 6 ounces tomato paste
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 cup beef stock
- 2 peppers chipotle peppers in adobo sauce, minced
- 1 teaspoon cayenne pepper
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 peppers jalapeño peppers, sliced (optional)
- 2 tablespoons olive oil
Instructions
Heat a large skillet over medium-high heat. Add the olive oil.
Add the ground beef and hot Italian sausage to the skillet. Cook until browned and fully cooked, breaking it up with a spoon, about 8 minutes. Drain excess fat and transfer the meat to the slow cooker.
In the same skillet, add the diced onion and bell pepper. Sauté for 5 minutes until softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Transfer the onion, bell pepper, and garlic mixture to the slow cooker.
To the slow cooker, add the fire-roasted diced tomatoes, tomato paste, kidney beans, black beans, and beef stock.
Add the minced chipotle peppers, cayenne pepper, chili powder, smoked paprika, ground cumin, salt, and black pepper. If desired, add the sliced jalapeño peppers for an extra kick.
Stir everything well to combine.
Set the crock pot to low heat and cook for 6 hours, stirring occasionally if possible.
After 6 hours, taste and adjust seasoning if needed. Serve hot with your choice of toppings like shredded cheese, sour cream, chopped cilantro, or diced avocado.
Nutrition Facts
Calories |
4807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.7 g | 382% | |
| Saturated Fat | 106.8 g | 534% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 11843 mg | 515% | |
| Total Carbohydrate | 270.3 g | 98% | |
| Dietary Fiber | 82.6 g | 295% | |
| Total Sugars | 67.4 g | ||
| Protein | 288.4 g | 577% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 798 mg | 61% | |
| Iron | 56.1 mg | 312% | |
| Potassium | 9709 mg | 207% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
