I give my husband full credit for the recipe. He first made this dish for me years ago when we were dating and I have really learned to like it a lot since then. Truthfully, the heat was something that I had to adjust to but once I did I really learned to appreciate the full flavors you get from this recipe. As a warning, this is not a quick recipe; there's a lot of prep work involved in it. So when you're standing at the kitchen counter chopping, have some good music or an i-book.  

Start by chopping all the peppers into small ½ inch pieces. Once chopped place into a crock pot. Continue to chop the onion and garlic. Once the veggies are all chopped, brown the hamburger and sausage until browned and crispy on the edges. Once that is done, add to the crock pot.

Open up and strain both cans of beans, then wash under some tap water until the water runs clear or mostly clear. Add each to the crock pot. Open and add the crushed tomatoes and tomato sauce to the crock pot as well.

Add salt, pepper, cumin and chili powder to the rest of the ingredients and stir thoroughly until well mixed. Cover with saran wrap and place in refrigerator over night to marinate.

Take out in the morning or at mid-day the following day, remove the saran wrap and place crock pot bowl into the cooker and turn on medium for one hour then turn to low and cook for 5 hours; 6 hours total. Stir once or twice during the cooking time.

 Serve very warm with crackers, plant-based cheese.


 Enjoy!