Please note this is for 6 quart slow cooker, if you are using a smaller one you may need to cut the recipe in half. We also recommend using a  slow cooker liner for easy cleanup and avoiding spillovers.

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PREP TIME
30 minutes cook time for vegetables and meat
8 hours total time

 

SERVINGS
10 - 12 large servings

 

INGREDIENTS

• 5 slices hardwood smoked bacon, chopped

• 1 red bell pepper, rough chopped

• 1 green bell pepper, rough chopped

• 1/2 cup celery, rough chopped

• 1 cup yellow onion, rough chopped

• 1-2 small jalapeño peppers, diced

• 30 ounces chili (pinto) beans in medium sauce

• 15 ounces chili (pinto or kidney) beans in mild sauce

• 56 ounces petite diced tomatoes, undrained

• 6 ounces tomato paste

• 2 pounds (32 ounces) ground beef chuck

• 1 pound (16 ounces) Italian sausage

• 1 tablespoon Worcestershire sauce

• 1 tablespoon minced garlic

 

SEASONINGS

• 1 packet of Tampa Bay Spice Company Chili Seasoning

 

INSTRUCTIONS
In a skillet over medium heat, cook the bacon until crisp. Remove to a paper towel-lined plate and dab off the excess grease. Set aside.

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Reserve the bacon grease in the skillet, then add the peppers, celery, onion, garlic and jalapeño peppers to the skillet with the reserved bacon grease. Sauté the over medium heat until tender. Transfer to the slow cooker.​

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In the same skillet used to cook the bacon and veggies, cook the ground chuck and Italian sausage over medium-high heat until no longer pink. Drain off all the fat and add to the slow cooker.

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Add in the three cans of chili beans (undrained and do not rinse), petite diced tomatoes, and tomato paste to the slow cooker

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Add all the seasonings to the slow cooker (Chili Seasoning Packet), crumble the bacon (or chop) into very small pieces and stir that in the slow cooker, stir.

 

Cover and cook on low for 6-8 hours.

 

Garnish with fresh cilantro, sour cream, cheddar cheese; don't forget the Fritos.