Slow Cooker Chicken and Sausage Chili

Name: Slow Cooker Chicken and Sausage Chili
Total time: 450
Yield: 8
Ingredients: 3 (14.5 ounce) cans stewed tomatoes, chopped; ½ cup beer; ¼ teaspoon hot sauce; 2 beef bouillon cubes; 1 tablespoon brown sugar; ½ teaspoon chili powder; ½ teaspoon paprika; ¼ teaspoon dried oregano; ¼ teaspoon garlic powder; ⅛ teaspoon cayenne pepper; 1 teaspoon olive oil; ½ red onion, chopped; 1 pound ground chicken; ¾ pound bulk Italian sausage; 2 (6 ounce) cans tomato paste; 1 (15 ounce) can kidney beans, rinsed and drained

Recipe by Lee Ann Girard from allrecipes.com

Dinner 8 Hr. 30 Mins.

Ingredients

8 servings

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3 (14.5 ounce) cans stewed tomatoes, chopped
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½ cup beer
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¼ teaspoon hot sauce
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2 beef bouillon cubes
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1 tablespoon brown sugar
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½ teaspoon chili powder
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½ teaspoon paprika
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¼ teaspoon dried oregano

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¼ teaspoon garlic powder
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⅛ teaspoon cayenne pepper
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1 teaspoon olive oil
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½ red onion, chopped
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1 pound ground chicken
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¾ pound bulk Italian sausage
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2 (6 ounce) cans tomato paste
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1 (15 ounce) can kidney beans, rinsed and drained

Instructions

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