Donna Clark's Chili Recipe

Runner Up - 2019 Fall Crock Pot Chili Competition

Prep Time: 15 minutes
Cook Time: 4 hours
Serves 12

Ingredients: ​

• ​1 lb. ground beef
• 1 lb. sweet Italian sausage
• 2 med. onions, diced
• 1 green pepper, diced
• 2 cups chopped celery
• 2 - 28 oz. cans diced tomatoes
• 2 cans Rotel
• 2 cans pinto beans, drained & rinsed
• 2 cans red Kidney beans, drained & rinsed
• 2 cans black beans, drained & rinsed

• large can Bush's Original baked beans (optional)
• 1 med. bulb  Quarter Moon Farm Black Garlic, peeled & minced
• 6 cloves garlic, peeled & minced
• 1/2 cup Wozz Moroccan Tomato Onion Relish
• 1 tsp. Cherry Wood Smoked White Himalayan Sea Salt
• 1/4 cup No Salt Contoocook Chili 
• 1/4 cup MOV Madagascar Black Pepper Olive Oil
• 2 Tbl. MOV Dark Chocolate Balsamic
• 2 Tbl. Kosher salt

Directions:
In a large stock pot, brown hamburger & sausage, drrain and remove & set aside.
Add olive oil to stock pot, saute onions, celery, & green pepper till soft ((4-6 minutes).
Add both garlics and continue sauteing for another minute.
Add chili powder and both salts.
Add diced tomatoes & the Rotel, along with the Morocan Tomato Onion relish.
Add the beans and browned beef.
Partially cover & let simmer for 4 hours.
Add the balsamic vinegar and taste for seasoning, add salt as needed.

Serve with shredded cheddar cheese & sour cream.
​Enjoy!!

---