Brown the ground beef

• Brown the ground beef in a frying pan, breaking it up as it cooks.
• Drain off the grease and set the beef aside.

Cook the sausage

• Cut the sausage into thin discs with kitchen scissors.
• Sauté the sausage in the same unwashed pan until crispy on the edges, keeping the rendered fat.

Load the slow cooker

• Add the pinto beans and the pinto beans with jalapeños to the slow cooker.
• Add the diced green chiles, the drained ground beef and the crispy sausage with its fat.
• Add the Rotel and stir everything together.

Season

• Season with chicken bouillon, salt, pepper, garlic powder, onion powder and Tony's Creole seasoning.
• Stir well to combine.

Slow cook

• Cover with the lid and cook on low for 8 hours, or on high for 4 hours.
• Serve with rice and crispy cornbread.