2jalapeno pepperscored, seeded and cut into small pieces (for hotter chili, add up to 6)
58ozdiced tomatoeswith juice (four 14.5 oz cans)
2Tbspchili powderor more for added heat
1 1/2Tbspground cumin
1 1/2Tbspdried oregano
1tspground black pepper
cheese and sour cream for garnish
Cook sausage until browned and cooked through. May want to add a bit of water to the pan to help them cook.
Remove from pan and drain on paper towel.
Heat oil in pan and add in onions and garlic and cook until soft (about 5 minutes)
Add in ground chuck and cook until meat is browned.
Add meat and sausage into crock pot.
Add in peppers, canned tomatoes, tomato sauce, beef broth, tomato paste, parsley and seasonings. Stir.
Cook in crock pot on low for 6 hours or on high for 4 hours.
Add in fresh, chopped tomatoes an hour before serving or add as garnish on top of chili.
Garnish with additional parsley.
Sausage chili can be made on the stove top but I think chili tastes better the longer it simmers and I love being able to put dinner in the crock pot in the morning and have it ready when I am! If you decide to do it on the stove top, let the chili simmer for at least an hour.