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Ingredients

3 (14.5 ounce) cans stewed tomatoes, chopped ½ cup beer ¼ teaspoon hot sauce 2 beef bouillon cubes 1 tablespoon brown sugar ½ teaspoon chili powder ½ teaspoon paprika ¼ teaspoon dried oregano ¼ teaspoon garlic powder ⅛ teaspoon cayenne pepper 1 teaspoon olive oil ½ red onion, chopped 1 pound ground chicken ¾ pound bulk Italian sausage 2 (6 ounce) cans tomato paste 1 (15 ounce) can kidney beans, rinsed and drained

Nutrition Info

314.8 calories carbohydrate: 30.3 g cholesterol: 51.3 mg fat: 11.2 g fiber: 6.8 g protein: 24.7 g saturatedFat: 3.5 g servingSize: - sodium: 1391.4 mg sugar: 12.9 g transFat: : - unsaturatedFat: : -

Combine the stewed tomatoes, beer, hot sauce, bouillon cubes, brown sugar, chili powder, paprika, oregano, garlic powder, and cayenne pepper in a slow cooker, cook on High for 1 hour.
Heat the olive oil in a skillet over medium heat, cook the red onion in the hot oil until tender. Stir in the ground chicken, cook and stir until completely browned. Transfer the mixture to the slow cooker and return the skillet to the heat. Fry the sausage in the reheated skillet until completely browned and crumbly, add to the slow cooker. Mix the tomato paste and kidney beans into the chili. Continue cooking on High another 2 hours. Switch the heat to Low and simmer 4 hours more.

8 servings

After browsing through many, many chili recipes, I ended up creating one of my own.