- Drain tomatoes. Place in bowl of slow cooker. If using whole tomatoes, break up. Stir in tomato paste, garlic, onions and seasonings. Cut each sausage into 4 or 5 pieces. Stir in along with beef and peppers.
- Cover and cook until beef is very tender, 4 to 6 hours on high or 8 to 10 hours on low. Then rinse and drain beans and stir in. Cover and cook until hot, 5 to 10 minutes. Ladle into bowls and serve with dollops of sour cream, grated cheddar or chopped avocado. Chili will keep well, covered and refrigerated, up to 5 days or freeze up to 3 months.
A tummy-warming chili recipe is irresistible when the weather turns cold. This one kicks up the heat with Italian sausage and a winning mix of spices, including a hint of cinnamon.
Stir in 1 cup (250 mL) chopped fresh coriander or 2 coarsely chopped plum tomatoes along with beans.