2poundsmild pork sausageground (you can usually find this in 1lb tubes near the bacon)
¼poundbaconchopped into small pieces
1large yellow onionsdiced
2packages McCormick Mild Chili Seasoning1.25 ounce packages - they have a gluten free version too!
1tablespoonsdark cocoa powder
1can Rotelmild
1can tomato paste6 ounces
6green bell peppersdiced
1large piece of celerydiced
1can petite diced tomatoesnot drained (14 ounces)
1 ½cupscarrotsdiced
Instructions
STOVE TOP
Brown ground beef, pork sausage, and bacon. Drain and return to pan.
Add onions, chili seasoning, and cocoa powder. Saute an additional 2 - 3 minutes.
Add remaining ingredients and stir well.
Cook covered on low all day, or at least 4 hours. Alternatively, use manual for 45 - 60 minutes in an electric pressure cooker.
INSTANT POT
If you are using smaller than an 8 quart pot, halve this recipe.
Brown ground beef, pork sausage, and bacon using saute feature. Drain and return to pan.
Add onions, chili seasoning, and cocoa powder. Saute an additional 2 - 3 minutes.
Add remaining ingredients + 2 cups water and stir well. Cover, set to sealing, and cook on manual (high) pressure for 45 minutes. Allow natural pressure release.
Remove lid and, if desired, turn on saute feature and simmer (stirring constantly) until desired consistency is reached. Alternatively, you can add a cornstarch slurry to thicken (see notes below).
SLOW COOKER
If you are using smaller than an 8 quart cooker, halve this recipe.
Brown ground beef, pork sausage, and bacon in a large pan on the stove top. Drain and add cooked meat to slow cooker.
Add onions, chili seasoning, and cocoa powder to slow cooker. Stir.
Add remaining ingredients and stir well. Cover, and cook on high for 4 - 6 hours or low for 8 - 10 hours.
Remove lid and, if desired, add a cornstarch slurry to thicken (see notes below).
Video
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.HOW TO THICKEN WITH CORNSTARCH:
Create a cornstarch slurry by whisking together equal parts cornstarch and cool water. (I typically work in 1 +1 tablespoon increments.
Pour slurry into simmering chili and stir for about 30 seconds. Repeat until desired consistency is reached.