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