Beef & Sausage Chili

Total Time: 5 hrs 20 mins Preparation Time: 20 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 1 lb chorizo sausage, removed from casings (or italian sausage)
• 1 lb stewing beef, cut into 1/2 inch cubes
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons chili powder
• 1 tablespoon dried oregano leaves
• 1 tablespoon cumin seed
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 -3 jalapeno peppers, finely chopped
• 1 habanero pepper, minced (optional)
• 28 ounces tomatoes, drained and chopped (reserve 1/2 cup juice)
• 1/2 cup condensed beef broth
• 1 tablespoon worcestershire sauce
• 2 (19 ounce) cans red kidney beans, drained and rinsed
• 2 cups shredded monterey jack cheese
• green onion, finely chopped for garnish

Recipe

• 1 preheat crockpot.
• 2 in a large skillet cook sausage over med-hi until crumbled and no longer pink. transfer to slow cooker. drain all but 1 t. fat from pan.
• 3 add beef to pan and brown in batches. transfer to slow cooker.
• 4 reduce heat to medium and add onions. cook until soft. add garlic through habanero pepper to pan. cook and stir for 1 minute.
• 5 stir in tomatoes, reserved juice, beef broth and worcestershire sauce. bring to a boil.
• 6 pour mixture over meat in crockpot and stir well.
• 7 cover and cook on low for 8-10 hours or hi for 4-5 hours.
• 8 add cheese and stir until it melts or garnish with shredded cheese.
• 9 garnish with chopped green onions.
• 10 note: habanero peppers are very hot. i usually leave them out, however the original recipe calls for the. use with caution!