Slow-Cooker Southwest Chili

(makes 10 servings)

Ingredients

3 tablespoons vegetable oil 2 medium yellow onions, diced 1 medium red bell pepper, diced 6 gloves garlic, chopped 2 small cans corn kernels no salt added, drained 1/4 cup chili powder 1 tablespoon ground cumin 1 tablespoon cayenne pepper 2lbs lean ground beef 1lb hot Italian sausage 1 1/2 teaspoons kosher salt, plus more to taste 1 28oz can diced tomatoes 1 can tomato paste 1 bottle lager (Sam Adams work very well) 1 cup beef broth 1 tablespoon light molasses 2 15oz cans kidney beans, drained and rinsed 4 small jalapeno chili peppers, seeded, stemmed, and diced 2 arbol peppers, seeded, stemmed, and diced 3 teaspoons minced chipotle peppers in adobo sauce

Directions

In a large skillet over medium-high heat, cook and break apart the ground beef and sausage. Cook until beef is evenly browned, and sausage is cooked (about 8 or so minutes). Drain and discard any excess grease. Combine the remaining ingredients in the slow cooker. Cover, and cook on low for 10 hours, or high for 4 hours. To serve, garnish with cheese and serve with sour cream. Enjoy!

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