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.