This is a fun twist on chili the whole family will love. Be sure to play around and adjust this recipe to suit your spice tolerance. Designed for the stove top, this will work great in the slow cooker too.
6tablespoons(1.5 ounces) shredded part skim mozzarella cheese
In a Dutch oven or large soup pot, cook the beef, sausage, onion, green pepper and garlic over medium heat, stirring and breaking up the meat, until meat is no longer pink, 8 to 10 minutes. Drain if necessary.
Stir in the beans, salsa, pizza sauce, pepperoni, water, chili powder, oregano, salt and pepper. Bring to a boil. Lower the heat. Cover and let bubble gently, stirring occasionally, until heated through, about 20 minutes.
Serve hot. Sprinkle each serving with 1 tablespoon cheese.
Slow Cooker Option:
After browning the meat and vegetables, drain and transfer to 4-Quart or larger slow cooker.
Cover and cook on low until heated through, 4 to 6 hours.