The cold weather is finally here in South Georgia and we are so excited. With the cold weather here we can start making chili, soup, stew and gumbo. In the south it’s just too darn hot to enjoy these one pot wonders during the spring and summer months. We love to throw all the ingredients in the crock pot before work and come home to a  hot and tasty meal. We like to serve our chili with corn muffins or our beach bread (got to have something to satisify our dipping pleasures).

This is what you need-
1 lb ground beef
1 lb ground pork
1 bell pepper (diced)
1 sweet onion (diced)
1 tablespoon minced garlic
2 tablespoons chili powder
2 teaspoons ground cumin
2 cans Rotel tomatoes
1 28 oz can crushed tomatoes
1 16 oz can pinto beans, drained
1 16 oz can black beans, drained
1 16 oz ark red kidney beans, drained
1 16 oz can sweet whole kernel corn, drained
2 teaspoons Cajun Seasoning
Dash or 2 Hot Sauce
Shredded cheese
Sour Cream
Chopped green onions (for garnish)

What to do-
First go ahead a turn you crock pot on to medium heat so it can get good and  hot. In a skillet, cook beef and pork over medium heat add in onions, bell pepper and garlic cook until meat is no longer pink and veggies are tender; drain. Transfer to a slow cooker. Add the next ten ingredients. Cover and cook on low for 6-8 hours or on high for 4 hours. Garnish individual servings with cheese, green onions and sour cream if desired.