• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• Ingredients
• 1 tablespoon butter
• 4 tablespoons extra virgin olive oil, divided
• 1 large orange bell pepper, diced
• 2 cups sweet onions such as Vidalia, diced
• 2 tablespoons garlic, minced
• 3 pounds of ground pork or meat of choice
• 2 6-ounce cans tomato paste
• 1 15-ounce can tomato sauce
• 1 16-ounce can dark red kidney beans, rinsed and drained
• 1 22-ounce can Bush’s Grillin' Beans (Bourbon and Brown Sugar)
• 1 cup brown sugar
• 2 tablespoons red pepper flakes
• 1 tablespoon garlic powder
• 1 ½ tablespoons smoked paprika
• 1 tablespoon chili powder
• 1 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 1 teaspoon cayenne pepper
• Juice from one lime
• Shredded cheddar cheese, for garnish
• dollop sour cream
• Steps
• Step 1
• In a large sauté pan, melt butter in two tablespoons of oil over medium heat.
• Add bell pepper, onions and garlic and sauté for 8-10 minutes to caramelize the vegetables.
• Step 2
• Pour this into a large slow cooker.
• Step 3
• Heat the pan to medium high and add the remaining oil. Add meat and cook until meat has browned.
• Step 4
• Scrape all of this into the slow cooker with the vegetables.
• Then add all other ingredients to the slow cooker except the lime, cheddar and sour cream.
• Step 5
• Stir, cover and set slow cooker to low and cook for five hours.
• Step 6
• Stir after five hours and add lime juice into the cooked chili.
• Step 7
• To serve, dish out into bowls, top with cheddar cheese and sour cream.

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