Chili (Ground Beef and Italian Sausage Slow Cooker)

This simple chili recipe is easy to prepare, does not require any fancy ingredients and freezes exceptionally well. Each time I make this recipe it tastes different, because I use whatever I have on-hand.

2 Tbsp. extra-virgin olive oil
2-3 medium yellow onions, finely minced
1 lb ground beef
1.5 lbs hot Italian sausage, casings removed
1 yellow bell pepper, finely minced
1 orange bell pepper, finely minced
10-12 large cloves garlic, finely minced
1 (19 oz) can pinto beans, drained and rinsed (540 mL)
1 (19 oz) can white kidney beans, drained and rinsed (540 mL)
1 (28 oz) can whole tomatoes, peeled, with juices (796 mL)
1 (14.5 oz) can tomato sauce (560 mL)
2 Tbsp. chili powder
2 tsp. sea salt
1 tsp. black pepper, freshly ground

Toppings:
sour cream
freshly shredded cheddar cheese

Heat a large skillet over medium heat. Add the onions and sauté until translucent.

Add the ground beef and ground sausage. Cook until no longer pink and stir to combine with the onions. Drain off any excess grease. Pour the mixture into the slow cooker.

Drain and rinse the pinto beans. Add to the slow cooker or crock pot.

Chop the bell pepper and mince the garlic. Add to the slow cooker.

Add the diced tomatoes (undrained), tomato sauce, chili powder, cumin, black pepper and salt to the slow cooker.

Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours. Stir every so often to ensure the chili is not burning or sticking to the sides of the slow cooker.

Serve hot. Garnish with sour cream and shredded cheese on top.