Big Batch of Crockpot Chili

• 2 lbs. Extra Lean Ground Turkey
• 1.25 lbs. Turkey hot Italian sausage (5 links), casings removed
• 6 slices thick cut hardwood smoked bacon
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 4 stalks of celery, chopped
• 1 medium yellow onion, chopped
• 2 serrano peppers, seeded and minced
• 1 tbsp. chopped garlic
• 3 - 15 oz. cans chili beans in zesty sauce
• 3 - 14.5 oz. cans petite diced tomatos
• 1 - 6 oz. can tomato paste
• 4 tbsp. chili powder
• 1 tbsp. dried oregano
• 2 tsp. cumin
• 1 tsp. dried basil
• 1 tsp. salt
• 1 tsp. cayenne pepper
• 1 tsp. paprika
• 1 tbsp. Worcestershire sauce
• 3 beef bouillon cubes

Spray your crockpot with cooking spray.

In a large skillet over medium heat, cook the bacon until crisp.  Remove onto paper towels and set aside.

Add the red & green bell peppers, celery, serranos, onion and garlic to the same skillet with the bacon grease.  Saute the veggies over medium heat until softened, about 5 minutes.  Transfer the veggies to the sprayed crockpot, adding the beans (undrained), tomatoes (undrained) and tomato paste.  Mix everything together. 

In the same skillet from earlier, cook the turkey and turkey sausage over medium heat until it is cooked through, getting everything into a crumble as it cooks.  Add this to the crockpot and stir to combine.  Chop the bacon and add it to the crock, mixing everything again to combine.

In a medium bowl, combine all of the dry seasonings, mixing well.  Add to the crock along with the Worcestershire and bouillon cubes.  Mix everything together.  Your crockpot will be very full!

Cover and cook on low for 6 hours.  Uncover, stir it up good and leave it uncovered cooking another 1 - 2 hours until it gets to the thickness you prefer.

Serve with sour cream, shredded cheese, diced green onions and pickled jalapenos.

Enjoy!