Chili (Chorizo and Sausage with Jalapeño Bacon Slow-Cooker)

This is a classic chili recipe with a twist adding ground and smoked sausage for more flavour. This easy slow cooker chili with sausage is full of onions, peppers, beans and tomatoes making it very hearty. Spice level and gravy thickness are easily modified to your taste. The slow cooker pretty much does most of the work for you, making it a great weeknight meal that you can start when you leave for work in the morning. This recipe is ideal for a 6 quart slow cooker.

3-4 thick slices honey jalapeño bacon
1 lb chorizo or Italian hot sausages (500 g)
1 cup white onion, finely chopped
1 large green bell pepper, chopped
1 large orange bell pepper, chopped
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
2 jalapeño peppers, finely sliced
2 lbs sausage, minced (500 g)
2 (14.5 oz) cans fire-roasted tomatoes (398 mL)
1 (14.5 oz) cans tomato sauce (398 mL)
8-10 cloves garlic, chopped
1-2 Tbsp. dried oregano
1-2 Tbsp. chili powder (optional)
1 (19 oz) can pinto or navy beans, drained and rinsed (540 mL)
1 (19 oz) can romano beans, drained and rinsed (540 mL)
1 (19 oz) can red or white kidney beans, drained and rinsed (540 mL)
1 (14.5 oz) can baked beans in tomato sauce (398 mL)

Garnish:
sour cream
shredded cheddar cheese
fresh parsley or cilantro, shredded

In a large skillet, on medium heat, cook the bacon until brown on both sides and most of the fat has burned away. Remove slices from the skillet and place in the slow cooker.

In the same skillet, cook the onions and peppers in the bacon fat, until lightly browned. Remove from the skillet and place in the slow cooker.

In the same skillet, brown the sausage meat, making sure to break up any large clumps. When there is no pink remaining, remove from the skillet and place in the slow cooker.

In the same skillet, cook the sausages in the bacon fat, until browned on both sides. Remove from the skillet and slice into ¼" pieces, then place in the slow cooker.

Add the tomatoes, tomato sauce, garlic, oregano and chili powder to the slow cooker. Gently stir until all ingredients are combined. Add all the beans and gently stir once more.

Cover with a lid. Cook on LOW for 7-8 hours or HIGH for 4-5 hours.

Store overnight and reheat the next day for best flavour with toppings of your choice.

Makes 8-10 servings.