Brown the ground beef and sausage in a large skillet over medium heat until mostly cooked. A little pink is fine.
Add the diced onion, bell pepper, and garlic and stir to combine. Cook over medium heat until the onion is translucent.
Transfer the beef mixture to a 6-quart crockpot or slow cooker.
Add the kidney and pinto beans.
Top with tomato paste, Worcestershire sauce, beef broth, and hot sauce.
Add the seasonings (chili powder, cumin, paprika, cayenne, salt, pepper and sugar).
Pour tomato sauce over the top and stir to combine.
Place the lid on the slow cooker and cook on low for 4 hours or on high for 2 hours, stirring every 30 min.
After one hour, mix in the sour cream.
Serve with shredded cheese, tortilla chips, cornbread. etc.
Ingredients
Directions
Brown the ground beef and sausage in a large skillet over medium heat until mostly cooked. A little pink is fine.
Add the diced onion, bell pepper, and garlic and stir to combine. Cook over medium heat until the onion is translucent.
Transfer the beef mixture to a 6-quart crockpot or slow cooker.
Add the kidney and pinto beans.
Top with tomato paste, Worcestershire sauce, beef broth, and hot sauce.
Add the seasonings (chili powder, cumin, paprika, cayenne, salt, pepper and sugar).
Pour tomato sauce over the top and stir to combine.
Place the lid on the slow cooker and cook on low for 4 hours or on high for 2 hours, stirring every 30 min.
After one hour, mix in the sour cream.
Serve with shredded cheese, tortilla chips, cornbread. etc.