Slow Cooker 3-Bean & 2-Meat Chili

• 2 Tablespoons Sweet Cream Butter, Divided
• 1 whole White Onion, Diced
• 1 whole Bell Pepper, Any Color, Stem And Seeds Removed, Diced
• 1 teaspoon Kosher Salt
• 1 teaspoon Black Pepper
• 1 pound Ground Beef (90/10 Fat To Meat Ratio)
• 1 pound Lean Ground Turkey Meat
• 1 can (16 Oz. Size) Pinto Beans, Drained
• 1 can (15 1/2 Oz. Size) Light Or Dark Kidney Beans, Drained
• 1 can (16 Oz. Size) White Butter Beans, Drained
• 1 can (22 Oz. Size) Whole Tomatoes
• 1-1/2 cup Low Sodium Beef Stock
• 2 Tablespoons Ground Chili Powder
• 1 teaspoon Cumin
• 2 dashes Smoked Paprika
• 2 dashes Cayenne Pepper
• 2 cups Shredded Cheddar Cheese, For Garnish (optional)

1. In a large skillet over medium heat, add 1 tablespoon sweet cream butter. Once melted, add onion, bell pepper, salt and pepper, and saute several minutes to soften. Add ground beef and saute until browned. Remove from skillet to a clean plate.
2. Add remaining butter and ground turkey to skillet. Break meat apart while cooking and cook until no longer pink.
3. Add cooked meat (along with onions and peppers) into the slow cooker. Add all remaining ingredients (except cheddar cheese) and stir together well. Place lid on slow cooker, set on low heat and cook for 4 hours.
4. The flavors are so great in this chili. We love it served with warm corn bread. You can serve it crackers, crusty bread, or whatever you like. Garnish with shredded cheese if desired.
5. Enjoy!

sweet cream butter, white onion, bell pepper, kosher salt, black pepper, ground beef, ground turkey meat, pinto beans, kidney beans, white butter, tomatoes, ground chili powder, cumin, paprika, cayenne pepper, cheddar cheese

Taken from tastykitchen.com/recipes/soups/slow-cooker-3-bean-2-meat-chili/ (may not work)