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. The 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, check that beans are fully cooked and continue cooking until beans are tender, if required.

tips

• 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!