Best Ever Lasagna Soup Recipe Recipe

Glenn’s Sweet & Spicy Slow Cooker Chili is unlike any chili we’ve eaten before! One bite into it – and it starts out quite sweet thanks to the addition of brown sugar, plus some bourbon and brown sugar-flavored canned baked beans. Then a very spicy kick takes over – and your taste buds won’t know what hit them! (In a good way of course!)

Yield: 6-8 servings


1 tablespoon butter
4 tablespoons extra virgin olive oil, divided
1 large orange bell pepper, diced
2 cups sweet onions such as Vidalia, diced
2 tablespoons garlic, minced
1 pound Italian hot sausage, removed from casing
1 pound 80/20 ground beef
1 pound ground bison (pre-packaged and available in most supermarkets)
2 6-ounce cans tomato paste
1 15-ounce can tomato sauce (Glenn recommended Contadina so we used that brand)
1 16-ounce can dark red kidney beans, rinsed and drained
1 22-ounce can Bush’s Grillin’ Beans (Bourbon and Brown Sugar)
1 cup brown sugar
2 tablespoons red pepper flakes (or less for less heat)
1 tablespoon garlic powder
1 ½ tablespoons paprika
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1 teaspoon cayenne pepper (or less for less heat)
Juice from one lime
Shredded cheddar cheese, for garnish
Saltine Crackers to serve with chili (Glenn says this is a must)


  1. In a large sauté pan, melt butter in two tablespoons of oil over medium heat.
  2. Add bell pepper, onions and garlic and sauté for 8-10 minutes to caramelize the vegetables.
  3. Pour this into a large slow cooker.
  4. Visit Glenn’s Sweet & Spicy Slow Cooker Chili @ for full instructions.

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