- Red peppers
- Chili powder
- Vegetable oil
- Chicken broth
- Navy beans
- Kielbasa sausage
- Andouille sausage
- Soy sauce
Prep the veggies:
In a large microwave safe bowl, add the onions, red peppers, chili powder, vegetable oil, garlic cloves, cumin, and oregano.
Microwave in 1 minute bursts for 5 minutes, until the onions are softened, stirring after every minute.
Add to Slow Cooker:
Add the broth and water to the slow cooker. Stir in the onions, beans, and sausage.
In a small bowl, whisk the soy sauce, brown sugar, minced chipotle, and liquid smoke. Stir into the slow cooker. Add the bay leaves and let cook on low for 9 to 11 hours.
Let the chili chill for 5 minutes off heat. Skim and needed fat from the surface. Strain 1 cup of cooked beans into a shallow dish and mash with a potato masher.
Perfect Oven-Roasted Rack of Pork