Slow Cooker Spicy Bison and Pork Chili

The Super Bowl is this weekend, so why not whip up a big bowl of chili?  Or make it anytime, just for fun.  This recipe is man food at its best.  Two kinds of meat, and super spicy—it’s a winner.  My husband couldn’t get enough of it!  It makes a huge batch and he was asking for more right away!

Slow Cooker Spicy Bison and Pork Chili
Adapted slightly from The Cooking Photographer

¾ lb ground bison
1 lb hot Italian sausage
1 large onion, chopped
2 cloves of garlic, minced
3 (14.5 oz) cans diced tomatoes with roasted garlic (see note)
1 (15 oz) can tomato sauce
3 tbsp chili powder
1 tsp black pepper
1 tsp cumin
1 tsp salt
¼ tsp cayenne pepper
2 (15 oz) can kidney beans

In a large skillet, cook the meats, onions, and garlic until the meat is browned and the onions are tender.

Without draining, place the meat mixture into a large crockpot (I’ll be honest, I drained it a little!)  Add in the tomatoes, tomatoes sauce and all spices.  Stir to combine.  Cook on high 5-6 hours or on low for 10-12 hours.  Stir once or twice through the cooking.

About an hour before the chili is done, skim off any fat pooled on the top with a tablespoon and discard.  Then drain and rinse the beans and add them to the pot.

Serve with crackers and a sprinkling of cheese.

Note: I misread the instructions before I went to the store and ended up with only 1 can of diced tomatoes with roasted garlic.  So I also threw in one can of diced tomatoes with chilies and one can of Italian style diced tomatoes