1lb(500 g) regular or spicy beef sausage, casings removed
1largeyellow onion, coarsely chopped
3stalkscelery, sliced
1red or yellow bell pepper, diced
1jalapeno pepper, seeded & minced, optional
2Tbsp(30 mL) chili powder, or more to taste
1Tbsp(15 mL) cumin
1Tbsp(15 mL) ground oregano
1tsp(5 mL) mustard seeds
1/8tsp(1/2 mL) red pepper flakes
2Tbsp(30 mL) cider vinegar (or regular vinegar)
1cup(250 mL) beef broth
1cup(250 mL) cooked or canned black beans, drained & rinsed
1cup(250 mL) cooked or canned pinto beans, drained & rinsed
1cup(250 mL) cooked or canned kidney beans, drained & rinsed
1can(28 oz/796 mL) crushed tomatoes
boiling water, if necessary, to cover
salt & ground pepper, to season after cooking
Directions
Set slow cooker to medium or high for a total cook time of 4 to 5 hours.
In a deep skillet over medium, heat canola oil. Add cubed beef and brown. Remove and add to slow cooker.
Add beef sausage and brown. Remove and add to slow cooker.
Drain half the fat from the pan. Then add onion, celery, peppers, chili powder, cumin, oregano, mustard seeds and red pepper flakes to remaining fat and sauté until browned and fragrant. Add to slow cooker.
Reduce heat and add cider vinegar and beef broth, careful as mixture may bubble up. Stir to scrape up all the brown bits from the bottom of the pan. Pour hot liquid into slow cooker.
Stir black, pinto and kidney beans into the slow cooker mixture, combining well.
Add crushed tomatoes, and enough boiling water just to cover mixture, no more.
Cover and cook for 5 hours. Serve with a dollop of sour cream, if desired, and crusty bread!
Notes
This chili is not as thick as a stovetop version, as the slow cooker retains all the juices. It gets thicker as it cools or you can remove the slow cooker lid during the last 30 minutes to get a thicker chili.
Browning the meat and cooking the vegetables and spices before adding to the slow cooker amps up the flavour and colour of this chili!
The oils in the jalapeno pepper can irritate the skin. Wearing gloves when removing the seed and chopping the pepper is recommended. Be careful not to touch your eyes or inside of your mouth until you have thoroughly washed your hands with soup and water.
We have suggested black beans, pinto beans and kidney beans, however you can use whatever beans you have on hand!
1lb(500 g) regular or spicy beef sausage, casings removed
1largeyellow onion, coarsely chopped
3stalkscelery, sliced
1red or yellow bell pepper, diced
1jalapeno pepper, seeded & minced, optional
2Tbsp(30 mL) chili powder, or more to taste
1Tbsp(15 mL) cumin
1Tbsp(15 mL) ground oregano
1tsp(5 mL) mustard seeds
1/8tsp(1/2 mL) red pepper flakes
2Tbsp(30 mL) cider vinegar (or regular vinegar)
1cup(250 mL) beef broth
1cup(250 mL) cooked or canned black beans, drained & rinsed
1cup(250 mL) cooked or canned pinto beans, drained & rinsed
1cup(250 mL) cooked or canned kidney beans, drained & rinsed
1can(28 oz/796 mL) crushed tomatoes
boiling water, if necessary, to cover
salt & ground pepper, to season after cooking
1
Set slow cooker to medium or high for a total cook time of 4 to 5 hours.
2
In a deep skillet over medium, heat canola oil. Add cubed beef and brown. Remove and add to slow cooker.
3
Add beef sausage and brown. Remove and add to slow cooker.
4
Drain half the fat from the pan. Then add onion, celery, peppers, chili powder, cumin, oregano, mustard seeds and red pepper flakes to remaining fat and sauté until browned and fragrant. Add to slow cooker.
5
Reduce heat and add cider vinegar and beef broth, careful as mixture may bubble up. Stir to scrape up all the brown bits from the bottom of the pan. Pour hot liquid into slow cooker.
6
Stir black, pinto and kidney beans into the slow cooker mixture, combining well.
7
Add crushed tomatoes, and enough boiling water just to cover mixture, no more.
8
Cover and cook for 5 hours. Serve with a dollop of sour cream, if desired, and crusty bread!
Very good. Lots of real meat & the right amount of spices.
Looks like the perfect recipe for our family weekend at Gull Lake. Will be making it for about 20 people. Thanks.