SLOW COOKER CHICKEN and SAUSAGE CHILI

SLOW COOKER CHICKEN and SAUSAGE CHILI


3 (14.5-oz.) cans stewed tomatoes, chopped
½ cup beer
¼ tsp. hot sauce
2 beef bouillon cubes
1 Tbsp. brown sugar
½ tsp. chili powder
½ tsp. paprika
¼ tsp. dried oregano
¼ tsp. garlic powder
1/8 tsp. cayenne pepper
1 tsp. olive oil
½ red onion, chopped
1 lb. ground chicken
¾ lb. bulk Italian sausage
2 (6-oz.) cans tomato paste
1 (15-oz.) can kidney beans, rinsed and drained


1. Combine the stewed tomatoes, beer, hot sauce, bouillon cubes, brown sugar, chili powder, paprika, oregano, garlic powder, and cayenne pepper in a slow cooker; cook on HIGH for 1 hour.

2. Heat the olive oil in a skillet over medium heat; cook the red onion in hot oil until tender. Stir the ground chicken; cook and stir until completely browned. Transfer the mixture to the slow cooker and return the skillet to the heat. Fry the sausage in the reheated skillet until completely browned and crumbly; add to the slow cooker. Mix the tomato paste and kidney beans into the chili. Continue cooking on HIGH for another 2 hours. Switch the heat to LOW and simmer 4 more hours,

Yield: 8 servings.