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Three Meat Chili

I created this recipie after a coworker gave me a Crock Pot for Christmas. I made this chili as a thank you gift, but the version I served them lacked the bell peppers and was less spicy than I would have personally made it had I not been feeding others.

What you will need

What to do

Break down the onion, bell pepper and mushrooms into managably small pieces. Discard the core and seeds of the pepper along with the skin and ends of the onion. Toss the mushrooms and bell pepper into the slow cooker. (the slow cooker should be off at this stage). Put the skillet on medium heat and add just enough olive oil to get some coverage, but not enough to form a pool. Add the garlic and onions to the skillet. Cook the onions until they begin to turn transparent. Add the ground beef to the skillet and break it up. Stir the meat and onion every so often to brown it. If you can get a sear on some pieces, all the better. Be careful not to burn the beef. Once you don't see any more pink spots, scoop the beef and onions out of the skillet and into the slow cooker. Leave the juices behind.

Add the ground bison to the skillet and repeat the same process used for the beef. When that too is browned, scoop it into the slow cooker, leaving the juices in the skillet. With the shears, snip the sausages into small chunks and drop them into the pan (you can cut them directly into the skillet, it won't hurt). Lower the heat slightly and let the sausage pieces cook. While this is going on, add the spices to the slow cooker, quantity needed will vary by taste. When the sausages have cooked through, scoop them into the slow cooker. The sausages will tend to give off a good deal of grease, we don't want that in the chili, there's more fat that will render out of the mix as it is.

Dump the tomato sauce in the slow cooker and mix everything together. Turn the slow cooker to high and let it come to a boil (this may take some time, it is a slow cooker after all). Turn the slow cooker down to low and let simmer. Stir every so often to make sure the flavors blend and nothing risks burning to the sides.

When you are ready to serve, scoop a helping into a bowl and top with shredded or grated cheese. Enjoy.

--Robert McCarroll