Best Ever Lasagna Soup Recipe Recipe

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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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