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Black and Pinto beans are grown in Zone 1. To find out more information, flip to page 34. INGREDIENTS 2 Tbsp (30 mL) canola oil 1 lb (500 g) round, blade or cross rib steak, cubed 1 lb (500 g) regular or spicy beef sausage 1 large yellow onion, coarsely chopped 3 stalks celery, sliced 1 red or yellow pepper, diced 1 jalapeño pepper, seeded and minced (optional) 2 Tbsp (30 mL) chili powder, or more to taste 1 Tbsp (15 mL) cumin 1 Tbsp (15 mL) ground oregano 1 tsp (5 mL) mustard seeds 1/8 tsp (1/2 mL) red pepper flakes 2 Tbsp (30 mL) cider vinegar (or regular vinegar) 1 cup (250 mL) beef broth 1 cup (250 mL) cooked black beans or 14 oz (398 mL) can, drained and rinsed 1 cup (250 mL) cooked pinto beans or 14 oz (398 mL) can, drained and rinsed 1 cup (250 mL) cooked kidney beans or 14 oz (398 mL) can, drained and rinsed 28 oz (796 mL) can crushed tomatoes Boiling water, if necessary to cover Salt and ground pepper to season after cooking DIRECTIONS 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 to skillet 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 in 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 homemade Lentil Bread (page 26) for a hearty meal! NUTRIENTS Per Serving (1/8 recipe) 470 Calories, 22 g Fat, 7 g Saturated Fat, 81 mg Cholesterol, 34 g Carbohydrates, 10 g Fibre, 3 g Sugar, 36 g Protein, 642 mg Sodium, 1129 mg Potassium, 144 mcg Folate, 129 mg Calcium, 7 mg Iron TIPS • This chili is not as thick as a stove top 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 jalapeño pepper can irritate the skin. Wearing gloves when removing the seeds 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 soap and water. 23 | Cooking with Pulses | Main Dishes

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