1 15.5-oz. can dark red kidney beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed
How to Make It
Warm oil in a large skillet over high heat. Season beef with salt and pepper. Sauté meat until no pink remains, 3 minutes. Transfer to slow cooker.
Add sausage to skillet; sauté until browned, 3 minutes. Transfer to slow cooker. Add onion, garlic and jalapeños to skillet; sauté for 2 minutes. Add chili powder, cumin and oregano; sauté for 1 minute. Transfer to slow cooker. Pour beer into skillet; bring to a boil, stirring. Pour into slow cooker.
Stir tomatoes and both kinds of beans into slow cooker. Cover and cook on low for 7 hours. Serve hot, with toppings such as scallions, sour cream and shredded Cheddar.