Heat olive oil in a large skillet and on a medium heat.* (See the notes)
Add Italian pork sausage and ground chicken. Cook, stirring occasionally and breaking up the big chunks with a fork until the liquid evaporates and meat is thoroughly cooked and slightly brown, about 10-15 minutes.
Transfer cooked meat into a bowl of slow cooker and add all remaining ingredients except cheese and sour cream.** (See the notes)
Cover with a lid and cook on high for 4 hours or on low for 8 hours.
Serve with a dollop of sour cream and both type of cheese.
*MeatInstead of Italian pork sausage, you can also use ground turkey, beef or even deer. (In fact, some of the reviewers to my original Chili recipe used deer meat and said that Chili tasted amazing)*For Slow Cookers With a Browning featureYou don't need to brown the meat in a skillet. Instead, turn your slow cooker and press the "Brown/Sear" button. Add olive oil and cooked Italian sausage and ground chicken according to my recipe instruction. Press "Slow Cook" button, add the remaining and continue cooking according to the recipe instruction.*Adding SaltSince Italian pork sausage is already salty, it's better to start with less salt in the recipe and add only ¼ teaspoon. When Chili is ready you can always adjust the salt.Don't forget to check out my original Award-Winning Chili:)---Nutritional Information Should Be Considered An Estimate---