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This chili is great for busy days on the go. With the perfect amount of heat, it will keep you coming back for more (and more ... and more). Made with SH' That's Hot! Carolina Reaper Throat Punch, which gives just enough heat but not overpowering at all and it gets cooled down with the cheese, sour cream and all the other topping you love (I LOVE iceberg lettuce, avocado, lime and cilantro with mine).
+ Desired toppings ... my recommendation is as follows:
In a nonstick skillet, cook sausage over medium-high heat until no longer pink, breaking up the meat as you cook. Transfer to a medium-large sized crock-pot or slow cooker with a slotted spoon. Drain all but 1 tbsp of fat from pan (doesn't have to be exact). Add beef to pan and cook on medium-high head until medium-well temperature (light pink center) and transfer to slow cooker with a slotted spoon.
Reduce heat to medium. In the same pan, add onions and cook for 2min until they start to get soft then add fresh tomatoes and garlic and cook 2-3 more minutes (if using canned tomatoes, add garlic first and cook until aroma comes out then add tomatoes after).
Add chili powder, oregano, cumin and salt and toast herbs for 1min.
Add SH' That's Hot! Carolina Reaper Throat Punch and cook for 1min then add other liquids including the beef broth, Worcestershire and reserved juice (if using canned tomatoes), and bring to boil
Pour mixture over meat in the slow cooker. Add beans, stir, cover and cook on low for 9-10 hours or high for 5 hours.
For my version, layer in the following in a large bowl: handful of lettuce, handful of Fritos, 2 large spoonfuls of chili and cheese. Add a dollop of sour cream, sprinkle cilantro and squeeze lime to finish.