Ingredients:
MEAT
1.5 pounds of cubed beef suitable for stewing (I got Angus Beef cubes from Kroger on this one)
1 pound/package of ground Hot Sausage (I got Johnsonville hot sausage that came in the same container you get ground beef in, but the sausage tubes should be OK too)
NOT MEAT
1 Can (12 oz) of Tomato Paste
1 Can (12 oz) of Petite Diced Tomatoes (drain)
1 Can (12 oz) of Chili Beans (you can use more if you want beanier chili) (drain)
1 Jar of red peppers (I got sweet red peppers but you can go spicy, a fresh chopped up green/red pepper works too)(drain)
1 Large white onion, chopped
SPICES:
3 packets of hot chili powder (or put in as much chili powder as you want
3 tablespoons Stubb's Chili-Lime meat rub (has chili and a little sugar too)
Liberal slathering of Red Rooster Thai Chili Hot-sauce (seen in Chinese/Thai restaurants, has a clear squeeze bottle with a rooster on it, and a green nozzle on top.
Liberal slathering of Wolf's brand Hot BBQ sauce (sub in your own sauce, sweet or spicy as you prefer)
Directions:
1. Mix all non-meat ingredients and spices together in a bowl to make a thick sauce, make sure all the spices are absorbed into the sauce.
2. Throw all the meat into a Crock Pot
3. Throw all the sauce over the meat
4. Mix it all up, make sure to break up the sausage to get it to a ground consistency like what you expect from Chili.
5. Cook in Mr. Crock Pot, I always go low for 8-10 hours.
6. EAT THE CHILI!!
