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Slow Cooker Beef and Sausage Chili Ingredients 28 oz (796 mL) can diced or whole tomatoes 5.

5.5 oz (156 mL) can tomato paste or 2/3 cup (150 mL) 5 garlic cloves, minced, or 1 tbsp (15 mL) bottled chopped garlic 2 onions, coarsely chopped 2 tbsp (30 mL) chili powder 1 tsp (5 mL) each ground cinnamon, dried oregano leaves and cayenne 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) allspice (optional) 4 hot Italian sausages 1 lb (500 g) cubed stewing beef 2 green peppers, chopped 19 oz (540 mL) can bean medley

Instructions Drain tomatoes. Place in bowl of slow cooker. If using whole tomatoes, break up. Stir in tomato paste, garlic, onions and seasonings. Cut each sausage into 4 or 5 pieces. Stir in along with beef and peppers. Cover and cook until beef is very tender, 4 to 6 hours on high or 8 to 10 hours on low. Then rinse and drain beans and stir in. Cover and cook until hot, 5 to 10 minutes. Ladle into bowls and serve with dollops of sour cream, grated cheddar or chopped avocado. Chili will keep well, covered and refrigerated, up to 5 days or freeze up to 3 months.