This Chili has was made when I ran out of ground beef. Thinking I had ground beef in the deep freezer, I started my crock pot chili, as usual by chopping vegetables and mixing them in a bowl for later. When done, I noticed I was out of ground beef, and only had the expensive Beef sirloin-chuck, or ground sweet pork sausage, so I cooked them seperate, adding the chili seasoning to the beef, and Volia! We had one of the best Crock Pot Chili's I've ever made.
1. Get a LARGE crock pot, and get it ready by adding at least one jar of spaghetti sauce to the bottom of it.
2. Start by chopping your garden (or store bought) vegetables such as your red and yellow onions, yellow, red, green and orange peppers, as well as your tomatoes and fresh chives (if you have chose to use them). If you chose to have the spicy version also chop your chili peppers now.
3. Add all your chopped vegetables to crock pot.
4. Start cooking your ground sausage and chuck beef sirloin on Medium heat on stove top. I chose to cook them in separate pans, but to save time and dishes you could use one large pan. Add 3 Tablespoons of Chili powder to the sirloin (If you like it, you could add Chili seasoning instead of powder).
5. Break up both meats into small bite size chunks-not too small, and cover with a lid, letting simmer on medium-low heat.
6. In a small bowl, mix your Tomato sauce with your seasonings. I used Chili powder, garlic powder, black pepper, salt, and season salt. Mix well and set aside.
7. Open and add your beans to the crock pot.
8. Check on your meat, stirring to ensure even cooked meat, and meat that is chopped to your liking.
9. After meat is mostly cooked (as some cooking will occur in the next 5 hours in the crock pot), dump meat in a strainer to get rid of the fat. After removing grease, pour meat in crock pot and add your tomato sauce and seasoning mixture, and stir. Add the rest of needed spaghetti sauce according to your likeness (some like it thick and some like it thin). If you chose to have the spicy version add your hot sauce as well.
10. Cook on high for 3 hours stirring once or twice, then drop the temperature down to low and let cook the another 2-2 1/2 hours.
Cook to your taste, you can use more or less types of vegetables, more or less seasoning, different types, and different beans. But this mixture got me many compliments, and left my family of 6 enough left overs for later this week and enough to freeze for another ready made dinner.
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|Serving Size: 1 Serving (105g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 81 (54%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 24.2mg||7 %|
|Sodium 590mg||20 %|
|Potassium 294.7mg||8 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 6g|
|Protein 9g||13 %|
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Calories per serving: 150
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