2 lbs. 80/20 ground beef, chopped
1 lb. sweet sausage, casing removed and minced
1 medium sweet onion, chopped
1 15.5-ounce cans chickpeas
1 15.5-ounce can red beans
1 10-ounce can black beans
1 28-ounce can tomato sauce
2 10-ounce diced tomatoes with green chiles, undrained
6 packets of Splenda or sugar
2 tsp. of ground cumin
4 tsp. of chili powder
1.5 tsp. dried oregano leaves
1 New Mexico chili pepper, dried and minced
In a large skillet, cook beef, sausage, and onions and until brown. Drain well. Chop until there are no chunks.
In a six-quart slow cooker, mix beef, sausage, and onions with the rest of the ingredients. Cook for eight hours on low.
Top with Mexican shredded cheese and 1 tbsp. of sour cream and scallions.