1 pound spicy bulk sausage, crumbled
1 pound sweet bulk sausage, crumbled
½ c. beef or vegetable stock, plus additional, if needed
4 cloves garlic, finely chopped
1 large white onion, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and chopped into small pieces
2 15-oz. cans white beans, drained and rinsed
2 15.5-oz. cans red kidney beans, drained and rinsed
2 28-oz. cans tomato puree
1 6-oz. can tomato paste
2 28-oz. can diced tomatoes and green chilies, undrained
4 T. chili powder
1 T. ground cumin
1 t. cayenne pepper
1 c. black coffee (or water), if needed
Salt and pepper, to taste
8 oz. shredded cheddar cheese
¾ c. chopped onion
2 fresh jalapeno peppers, sliced
In a large skillet, brown sausage over medium heat until no longer pink. Remove from heat and drain excess fat from pan. Transfer browned sausage to slow cooker.
Return skillet to burner over medium-high heat. Deglaze pan with beef or vegetable stock, scraping up the browned bits from bottom of pan.
Add olive oil, garlic, and onion to pan and cook, stirring frequently, about 3-4 minutes or until softened. Add celery and carrot and continue cooking another 2-3 minutes. Remove from heat and pour skillet contents into slow cooker.
Add white beans, red beans, tomato puree, tomato paste, diced tomatoes and green chilies, chili powder, cumin, and cayenne pepper to slow cooker. Stir to combine all ingredients thoroughly. If desired, add water or black coffee to thin mixture before cooking.
Cook on high for 4 hours, or low for 8 hours. When finished, stir and add salt to taste. Adjust other seasonings, as desired.
Spoon into bowls and top with shredded cheese, chopped onions and/or sliced jalapeno peppers. Serve immediately. Freeze or refrigerate leftovers within 2 hours.