Tailgate Chili

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Ingredients

  • Cooking spray
  • 1 tablespoon vegetable oil
  • 1 pound ground beef
  • 3 Italian sausage links (mild, unless you want more heat)
  • 2 (10.75 ounce) cans tomato soup
  • 2 (15-ounce) cans kidney beans, drained
  • 1 (15-ounce) can black beans, drained
  • 1/2 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 tablespoons chili powder
  • 2 teaspoon red pepper flakes
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon ground cumin
  • 1 pinch ground black pepper
  • Salt to taste
  • 2 tablespoons Frank's Red Hot (or more if you want more heat)
  • 1 16-ounce package Velveeta cheese, cut into chunks

Directions

  1. Coat the inside of a slow cooker with cooking spray.
  2. Heat the oil in a skillet over medium heat. Place ground beef in the skillet, and cook until evenly brown; drain. Add to slow cooker.
  3. Chop up Italian sausage, place in skillet, and cook until evenly browned; drain. Add to slow cooker.
  4. Mix tomato soup, kidney beans, black beans, onion and green pepper with the ground beef and sausage in the slow cooker. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, salt and Frank’s Red Hot. Stir in Velveeta cheese.
  5. Cover, and cook 8 hours on low or 4 hours on high, stirring occasionally. Add a little water as needed if thicker than the desired consistency.

https://www.cutco.com/learn/angelas-award-winning-tailgate-chili