Screamin' Good Crock Pot Chili
- Ready In:
- 6hrs 20mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 lb spicy pork sausage (Jimmy Dean or equivalent)
- 2 lbs dark red kidney beans
- 1⁄2 teaspoon cayenne pepper
- 2 teaspoons hot paprika
- 12 ounces canned tomatoes (Spicy preferred. I recommend Rotel)
- 8 ounces corn (non Creamed)
- 1⁄4 lb queso blanco
- 3⁄4 lb Velveeta cheese
directions
- Completely thaw the sausage, if frozen. It will be used as the base. Place at the bottom of a crock pot.
- Add the kidney beans without any juices, 1/2 teaspoon of cayenne pepper, and 2 teaspoons of hot paprika. Stir until the sausage is mixed properly with the spices and beans.
- At this point, you will add the tomatoes, no juice, and corn, with only half the juices (if using cans, as I do).
- Stir all ingredients together.
- Add the 1/4 pound of white queso, and 2/4 of a pound of the velveeta inches (They will melt as they cook. The other quarter pound is used at the end to thicken the chili.).
- Set the timer for 6 hours, and enjoy the time.
- When you come back, the crock pot should be on the warmer setting. Turn it onto the four hour setting and let it sit for 10 minutes. [Don't worry, this is just to melt the cheese you are about to add in].
- Stir thoroughly.
- Add the last 1/4 pound of velveeta in, and set the pot to warm.
- Enjoy!
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