1 package Bob Evans original sausage
1 pound hot Italian sausage
1 large or 2 small onions, diced
2 bell peppers, diced (I used one green and one orange today)
1 1/2 Tbsps Cumin
2 tsp Chili Powder
Red Pepper Flakes (as many shakes as you prefer)
1 tsp Garlic
1 tsp Italian Seasoning
1 tsp Oregano
1 packet Goya ham flavoring
1 29 oz can Goya Roman Beans, drained and rinsed
1 29 oz can Goya Pink Beans, drained and rinsed
1 15.5 oz can of either Goya Roman or Pink Beans, drained and rinsed
2 14.5 oz cans diced tomatoes (seasoned or not)
1 14.5 oz can diced fire roasted tomatoes
1 12 oz can of beer (I typically only use 6-8 oz of it and yes, I drink the rest.)
Using the Saute setting, brown the meats with the seasonings until almost cooked through. Add the onions and peppers and saute until onions are translucent. Change to the Slow Cook function and add the remaining ingredients. Cook until the timer sounds. (It defaulted to 6 hours.)
I like to serve with shredded sharp cheddar cheese and a dollop of sour cream.
Mom will tell you to add a small amount of sugar to cut the acidity. I always forget the sugar and still love the way the chili tastes. Over the years I've used various different meats. When I was younger and had limited funds for groceries, I would use ground beef or, if available, venison that we processed ourselves during hunting season
1 pound hot Italian sausage
1 large or 2 small onions, diced
2 bell peppers, diced (I used one green and one orange today)
1 1/2 Tbsps Cumin
2 tsp Chili Powder
Red Pepper Flakes (as many shakes as you prefer)
1 tsp Garlic
1 tsp Italian Seasoning
1 tsp Oregano
1 packet Goya ham flavoring
1 29 oz can Goya Roman Beans, drained and rinsed
1 29 oz can Goya Pink Beans, drained and rinsed
1 15.5 oz can of either Goya Roman or Pink Beans, drained and rinsed
2 14.5 oz cans diced tomatoes (seasoned or not)
1 14.5 oz can diced fire roasted tomatoes
1 12 oz can of beer (I typically only use 6-8 oz of it and yes, I drink the rest.)
Using the Saute setting, brown the meats with the seasonings until almost cooked through. Add the onions and peppers and saute until onions are translucent. Change to the Slow Cook function and add the remaining ingredients. Cook until the timer sounds. (It defaulted to 6 hours.)
I like to serve with shredded sharp cheddar cheese and a dollop of sour cream.
Mom will tell you to add a small amount of sugar to cut the acidity. I always forget the sugar and still love the way the chili tastes. Over the years I've used various different meats. When I was younger and had limited funds for groceries, I would use ground beef or, if available, venison that we processed ourselves during hunting season