Spicy Three-Meat Chili

Ingredients

• 2 Tablespoons Olive Oil
• 1 cup Onion, Diced
• ½ cups Green Pepper, Diced
• 2  Celery Ribs Diced
• 3 cloves Garlic, Minced
• 2  Jalapeño Chiles, Diced
• 1 pound Ground Sirloin
• 1 pound Beef Stew Meat, Cut Into Bite Size Pieces
• 2 whole Italian Sausage Links, Taken Out Of Casing
• 2  Chiles In Adobo Sauce, Minced
• 16 ounces, fluid Kidney Beans, Drained
• 16 ounces, fluid Pinto Beans, Drained
• 2 cans Diced Tomatoes
• 2 Tablespoons Tomato Paste
• 4 ounces, fluid Tomato Sauce
• 3 teaspoons Chili Powder, Or More Depending On Taste
• ½ teaspoons Dried Basil
• 1-¼ teaspoon Ground Cumin
• ½ teaspoons Dried Oregano
• 1 teaspoon Red Cayenne Pepper
• ½ teaspoons Salt
• ¼ teaspoons Ground Pepper
• 1 Tablespoon Brown Sugar
• 1 Tablespoon Yellow Corn Muffin Mix

Preparation Instructions

1. Heat olive oil in medium-sized pan. Add onion, green bell pepper, celery, garlic, and jalapeños and cook until softened, 5-8 minutes. Transfer to slow cooker.
2. In batches, add various meats to pan. Season with salt and pepper. Once browned, transfer to slow cooker.
3. Add remaining ingredients, with the exception of the brown sugar and corn muffin mix, to crockpot and stir.
4. Cook, covered, on low-heat setting for 8-10 hours or high-heat setting for 4-5 hours.
5. About 30 minutes to 1 hour before chili is cooked, stir in brown sugar.
6. Before the chili is cooked, ladle 1 cup of the chili liquid into a medium bowl and stir in muffin mix. Cover and microwave for 1 minute. Stir the mixture into the slow cooker and simmer for an additional 5-10 minutes.