@aja8888
Would love to see your recipe. Had a bowl of some I made a few days ago for lunch today. Using a recipe from an old Better Homes and Garden cookbook. Good stuff.
I'll post it here. It makes 8 quarts. Due to the beans, it's not considered REAL Texas chili, but I have never had any complaints.
INGREDIENTS
5 slices hardwood smoked bacon chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1/2 cup (~2 stalks) celery, finely chopped
1 cup (~1 small) yellow onion finely chopped
1-2 small jalapeño peppers, optional* seeds removed and finely diced
30 ounces chili (pinto) beans in medium sauce
15 ounces chili (pinto or kidney) beans in mild sauce
56 ounces petite diced tomatoes, undrained
6 ounces tomato paste
2 pounds (32 ounces) ground beef chuck
1 pound (16 ounces) Italian sausage
SEASONINGS
4 tablespoons chili powder
1 tablespoon dried oregano
2 teaspoons cumin
1 teaspoon dried basil
1 teaspoon seasoned salt & 3/4 teaspoon pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 tablespoon white sugar
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
3 regular-sized beef bouillon cubes
INSTRUCTIONS
In a skillet over medium heat, cook the bacon until crisp. Remove to a paper towel-lined plate and dab off the excess grease. Set aside.
Reserve the bacon grease in the skillet. Remove the stem and seeds from the peppers. Finely chop.
Finely chop the celery. Remove the peel of the onion and finely chop. Chop the jalapeño pepper and remove the seeds if desired -- leave them in for extra heat.*
Add the peppers, celery, onion, and jalapeño pepper to the skillet with the reserved bacon grease. Saute the veggies over medium heat until tender. Transfer to the slow cooker.
Add in the three cans of chili beans (undrained and do not rinse), petite diced tomatoes, and tomato paste.
In the same skillet used to cook the bacon and veggies, cook the ground chuck and Italian sausage over medium-high heat until no longer pink. Drain off all the fat and add to the slow cooker.
Add all the seasonings to the crockpot. Crumble the bacon (or chop) into very small pieces and stir that in the crockpot. Or reserve the bacon in the fridge and add at the end. Stir everything together.
Cover and cook on low for 6-8 hours. Taste and adjust seasonings (salt, pepper, chili powder, etc.) Enjoy with fresh cilantro, sour cream and Cheddar cheese.