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Majorly Grubbing Crockpot-Chili

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Majorly Grubbing Crockpot-Chili

Majorly Grubbing Chili

A hearty triple-meat Tex-Mex chili combining ground beef, pork sausage, and buffalo with three kinds of beans. Sautéed peppers, onions, and garlic build a savory base, while cumin, chili powder, and a touch of brown sugar round out the flavor. Slow-simmered for hours — the kind of chili that only gets better the longer it sits.
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Prep Time 20 minutes
Cook Time 4 hours
Simmering Time 4 hours
Course: Main Course
Cuisine: American, Southwestern, Tex-Mex
Ingredients Equipment Method

Ingredients
  

  • 1-1/2 Lb lean ground beef
  • 1 Lb country-style pork sausage
  • 1 Lb ground buffalo
  • 1 Can Pinto beans 32 oz
  • 1 26 Can Kidney beans 26 oz
  • 1 26 Can Black beans 26 oz
  • 2 Green bell peppers
  • 2 Large yellow onions
  • 2-3 Shallots
  • 1/2 Cloves Garlic
  • 2 15 Oz Tomato sauce
  • 2 14.5 Oz Diced tomatoes
  • 1-2 Tbsp Chilli powder
  • 2-4 Tbsp Cumin
  • 1 Tsp Coarse ground/kosher salt
  • Pinch Ground black pepper
  • 2 Tbsp Brown sugar
  • Hot peppers habanero or jalapeno – optional

Equipment

  • Large Crockpot
  • Large Skillet preferably cast iron
  • Wire mesh basket strainer can use a colander if necessary
  • Flexible spatula

Method
 

  1. Brown sausage, then drain off as much of the grease as possible with the wire mesh basket and spatula, then place in crockpot
  2. Brown beef and buffalo, drain off excess fat the same way as the pork, then add to crockpot
  3. Mix ground meats, stirring in chili powder and cumin
  4. Chop up green bell peppers, shallots, and onions and saute in the same skillet used to brown the meats, when slightly tender add to crockpot
  5. Stir ingredients in crockpot mixing well, add drained & rinsed beans to crockpot
  6. Add tomato sauce and diced tomatoes to crockpot, mixing well
  7. Sprinkle salt on cutting board and mince garlic on it; scape the minced garlic off the board and mix into the crockpot
  8. Add hot peppers and mix in well
  9. Cook on high for 3-6 hours, stirring periodically
  10. Adjust spices to taste and cook on low for another hour
  11. Turn the crockpot off and let sit for an hour (allowing flavors to meld)
  12. Serve or refrigerate for later

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