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1 pound ground beef 1 pound bulk sausage 2 cans kidney beans, rinsed and drained, 16 oz 1 jar chunky salsa, 24 oz 1 can diced tomatoes, undrained, 14 1/2 oz. 1 large onion, chopped 1 can tomato sauce, 8 oz 1 can mushroom stems and pieces, 4 oz. 1/2 cup each green pepper, sweet red peeper, and yellow pepper, chopped 1/2 teaspoon dried oregano 1/4 teaspoon garlic powder 1/8 teaspoon dried thyme 1/8 teaspoon dried marjoram In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer meat into a 5-qt slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-9 hours or until the vegetables are tender. |