Sweet and Spicy Chili
This is the time of year we hunker down and stay warm. This part of winter tests even the hardiest Wisconsinite, and there’s only one dish that is sure to break through the ice: Sweet and Spicy Chili. This recipe from Salt and Baker has perfected the balance between “not too sweet” and “not too intense.” It’s packed with meat and full of flavorful spices.
Here’s what you’ll need:
- 2 tablespoons olive oil
- 1 orange bell pepper diced (2 for $3 this week)
- 1 red bell pepper diced (2 for $3 this week)
- 1 large sweet onion diced
- 2 tablespoons garlic minced
- 1 lb hot Italian sausage casings removed
- 2 lbs ground beef
- 2 6-oz cans tomato paste
- 1 15 oz can tomato sauce (Hunts Tomatoes are just 99 cents)
- 2 16 oz cans Our Family dark red kidney beans drained and rinsed (3 for $4 this week)
- 1 22 oz can Bush's Grillin' Beans Bourbon and Brown Sugar
- 1 cup light brown sugar packed
- 1 cup water
- 1/4-1/2 teaspoon red pepper flakes (For less heat, only add 1/4 tsp)
- 1 tablespoon garlic powder
- 1 teaspoon chili powder
- 1 1/2 tablespoons paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/8-1/4 teaspoon cayenne pepper (for less heat, only add 1/8 tsp)
- In a large skillet over medium heat add the olive oil. Once shimmering, add the onion and bell peppers. Cook until onion is translucent, about 8 minutes. Add the garlic and cook for 1 minute more. Remove from heat and transfer this mixture to the slow cooker.
- Place the large skillet over medium heat again, this time add the hot Italian sausage and the ground beef. Using a wooden spoon, break the meat up into small pieces. Cook until no longer pink. Drain the fat.
- Place the cooked meat in the slow cooker.
- Add all of the remaining ingredients to the slow cooker except for the garnishes. Cover and cook on low for 4 hours. Stirring at least once within those 4 hours (making sure to scrape the bottom so no food sticks).
Enjoy…and STAY WARM!