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Heat oil in large pot over medium-high heat. Sauté onions and green peppers (or capsicum) for 3 minutes. Add the garlic and sauté until fragrant (30 seconds). Transfer mixture into a 6-quart (litre) slow cooker bowl.
Fry beef and sausage until browned. Drain off most of the fat, reserving about 2 tablespoons of fat with the beef; transfer meat into slow cooker bowl. Stir in tomatoes, tomato sauce, green chilies, bouillon, chili powder, Worcestershire sauce, cumin, paprika, cocoa powder, onion powder, garlic powder, salt and sugar. Season with pepper to taste.
Cover with lid and cook on low heat for 6-8 hours if time allows, (or high heat for 2 hours).
Stir beans through and allow them to warm through (about 2 minutes). Serve with desired toppings and sides: cornbread, corn chips, tortilla chips, crackers.