Pork sausage, ground beef and plenty of beans make this chili a marvelous meal. I keep serving-size containers of it in my freezer at all times so I can quickly warm up bowls on busy days.
—MARGIE SHAW GREENBRIER, AR
PREP: 15 MIN. • COOK: 4 HOURS • MAKES: 3 QUARTS
1 pound ground beef
1 pound bulk pork sausage
4 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14 1/2 ounces each) diced tomatoes, undrained
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
1 large onion, chopped
1 medium green pepper, chopped
1 envelope taco seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1. In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients.
2. Cover and cook on high for 4-5 hours or until vegetables are tender. Serve desired amount. Cool the remaining chili; transfer to freezer bags or containers. Freeze for up to 3 months.
TO USE FROZEN CHILI Thaw in the refrigerator; place in saucepan and heat through. Add water if desired.