Screamin' Good Crock Pot Chili
- Ready In:
- 6hrs 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 453.59 g spicy pork sausage (Jimmy Dean or equivalent)
- 907.18 g dark red kidney beans
- 2.46 ml cayenne pepper
- 9.85 ml hot paprika
- 340.19 g canned tomatoes (Spicy preferred. I recommend Rotel)
- 226.79 g corn (non Creamed)
- 113.39 g queso blanco
- 340.19 g 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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