How to make it

  • Using a 4 qt slow-cooker or larger, add tomatoes, chili beans, green chilies, chili powder, chili Pequin (if using), oregano, and salt/pepper. Stir well and set heat to HIGH for first hour.
  • In a large skillet brown the beef, pork and sausage until mostly done. Drain fat reserving about 2 tablespoons in skillet. Add meat to slow-cooker and mix well.
  • Add the onions, garlic and mushrooms to skillet and sauté until onions turn translucent, about 8 to 10 minutes. Stir frequently. Add to slow-cooker, mix well and set to LOW, cover and cook for 6 to 8 hours, stirring occasionally.
  • Highly recommend refrigerating over night and reheating the next day for maximum flavor.
  • Can serve with cornbread, bowls of shredded Cheddar cheese, crushed saltines, sliced/diced green onions, sour cream and a good Mexican beer, or chianti for beverage.

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