1 lb lean ground beef ( you can us turkey if you prefer)
1 lb ground pork (If you can't find ground pork, you can use Italian sausage)
1 can Chili Beans - they're pinto beans in a chili sauce - DO NOT DRAIN!
1 can plain pinto beans, drained
2 cans white beans, drained
1 #2 can (the big one) diced redi cut tomatoes
1 medium onion, chopped
2 tbsp chopped garlic
1/4 tsp cayenne pepper
1 tsp red pepper flakes
1 tbsp Lawry's Season Salt
fresh grouns black pepper
1/2-3/4 cup Frank's Red Hot Buffalo WIng Sauce
cumbled blue cheese
shredded cheddar cheese
In a large skillet, brown both beef and pork together (this way you'll incorporate them evenly)*. Drain as much fat as you can, and set aside.
In a medium-large Crock Pot - at least 4 qts, add onions, garlic and tomatoes and stir to combine. Next add the whole can of chili beans and the drained pinto and white beans, stiring again. Add meat mixture and seasoning. At this point you'll be able to see how much liquid you have, and how much buffalo wing sauce to add. I prefer my chili a little thinner and spicier, so I add 3/4 cup of wing sauce - you can use whatever you're comfortable with.
Turn the Crock Pot up to high and let it go for about 3 hours. Serve in soup bowls topped with cheese.
*Cooks Tip: Sometimes it can be hard to get the right consistency when you're browning and crumbling ground meat. Try this nifty tool from The Pampered Chef called the Mix 'N Chop!