Spicy Touchdown Chili

By Jac_M

Ingredients

• 1 pound ground beef
• 1 pound bulk pork sausage
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 2 cans (10 ounces each) diced tomatoes with mild green chilies, undrained
• 1 can (14-1/2 ounces) diced tomatoes with onions, undrained
• 1 can (12 ounces) beer
• 6 bacon strips, cooked and crumbled
• 1 small onion, chopped
• 1/4 cup chili powder
• 4 - 6 fresh jalapeno peppers sliced, seeds removed
• 2 teaspoons ground cumin
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 3/4 teaspoon cayenne pepper

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 6-qt. slow cooker. Repeat with sausage.
Stir in remaining ingredients. Cook, covered, on low 4-5 hours. Yield: 12 servings (3 quarts).