1lbItalian sausage, bulk, sweet or hot, whichever you prefer
56ozcrushed tomatoes, 2 cans, 28 oz each
15ozkidney beans, drained
15ozbaked beans, with sauce, Bush's
7ozChipotle peppers in Adobo sauce, use 2 of the peppers for mild, more for extra heat
3tbspchili powder, 2
2tbspsmoked paprika
1tbspcumin
1tbsporegano, dried
1/2tbspkosher salt
1/2tbspblack pepper, ground
The Process
Mise en Place
Slice the bacon into lardons. Dice the onions, and mince the garlic. Chop the Chipotle peppers. Measure all the spices into a prep bowl. Open the canned ingredients and drain the beans.
Cook the Meats
Add the bacon to a cold skillet and cook until beginning to crisp up. Remove from pan to a paper town lined plate. Leave the bacon grease in the pan. Once bacon has cooled and drained, add to the Instant pot (or crockpot).
Add the onion and garlic and sweat in the bacon grease. Remove from the pan and add to the Instant pot (or crockpot).
Cook the ground bison and Italian sausage in the skillet together, or if you skillet is not large enough, cook separately. Once cooked, add both to the Instant pot (or crockpot).
Add the Rest of the Ingredients and Slow Cook
Add to the Instant pot (or crockpot): Chipotle chilis, crushed tomatoes, kidney beans, baked beans and spices. Mix well.
Bring to a boil in the Instant Pot (or crockpot), reduce heat to simmer/low and cook for four hours. You can leave it simmer for longer if needed but don't go past five hours.
Serve the Chili
Create a chili toppings bar with your favorite chili additions such as crushed tortilla strips, sour cream, black olives, salsa, hot sauce, green onions, etc. Ladle chili into bowls, top and enjoy!
Leftover chili can be frozen for up to three months or kept in the fridge for up to a week.