Crock Pot Chili

1 lb ground beef
2 mild or spicy pork sausages (Sunflower Market's are the best)
1 can dark red kidney beans
1 can red beans
1-2 cans chili-ready tomatoes (depends on how much you like tomatoes)
2-3 cloves garlic, finely chopped
1 white onion, finely chopped
1 jalapeno, seeded and finely chopped
1 Serrano pepper, seeded and finely chopped
Salt & pepper
Onion powder (optional)
Paprika (about 1 tsp.)
Chili powder (about 1 Tbsp.)

-In a large skillet cook beef and sausages.  I prefer the sausages at Sunflower Market, or anywhere that makes them fresh daily, because they have great flavor and because I like to cut the wrapping and remove the meat so it's easy to cook along with the beef.
1.  Drain and rinse beans and add to crock pot along with all remaining ingredients. After adding the tomatoes fill the can with water and add to the pot.  Cook on high heat for at least 4 hours or on low heat for at least 8 hours.  Serve.

-Be sure to taste your chili after every hour or two and adjust seasonings to your liking.   After a few hours you may want to add more water if you don't like your chili to be very thick.  Also, keep in mind that the longer peppers and "hot" spices are heated the hotter/spicier they become so be careful with the seasonings.  I typically don't add any seasonings until the chili has cooked for a few hours.