Chili in June? in Florida? Have I gone MAD? I don't think so, but you never know... I decided to whip up some chili this week because my family LOVES it, and the sausage I use in the chili was on a great sale this week! I did summerize it though - I reduced the chili powder by 1/2 so it wouldn't have near as much heat. I think it turned out great - Don had 2 big bowls, and Madison is looking forward to having some when she gets back from TN!
Ingredients
- 1.5 to 2 pounds Mild Italian Sausage
- 2 (16 ounce) cans kidney beans, rinsed and drained
- 3 (14.5 ounce) cans diced tomatoes, undrained (I use the garlic, basil, & oregano)
- 2 (8 ounce) can tomato sauce (garlic, basil, & oregano)
- 2 medium onions, chopped
- 1 green pepper, chopped
- 5 cloves garlic, minced
- 1 tablespoon chili powder in warm weather. I use 2 tablespoons when it's cold out
- 2 teaspoons salt
- 1 teaspoon pepper
- Shredded Cheddar cheese
- Sour Cream
Direction
In a skillet, cook sausage over medium heat until no longer pink; drain.
Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours.
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| I like to use a slow cooker liner to make clean up a snap! |
Garnish individual servings with sour cream and cheese if desired.
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