One of our favorite tailgating meals is when we have our annual chili cook off. My husband Ron makes the hot chili con carne and I decided to share it with you. We make it hot, but you can tone it down by using **mild or medium where I have 'HOT'.
2 lbs Meat (1 lb hot ground sausage, 1lb ground beef) Browned.
4 Lg. Cans (26 oz) Kidney Beans (Drain 2 cans)
4 small cans Diced green chili
4 cans Rotel Hot** Diced Tomatoes
1 Lg can (12 oz) Tomato Paste
1 Lg. Yellow onion
Add all ingredients to the Crockpot. Season with black pepper and Add either Cayenne or Hot chili power --to your taste.
Cook on low for about 10 hours or high for about 5 to 6 hours. Serve in bread bowls.
Great with fresh chopped onion and grated cheddar cheese sprinkled over the top. We had this last Saturday at our Anniversary tailgating and I believe it turned out the best ever!
When it's snowing outside, this is great to have!
Re-posted from a Mary's Garden Post 10/25/10