SLOW COOKER RANGE CHILI

Ingredients

• 3 tbsp chili powder
• 1 tbsp paprika
• 1 tbsp canola oil
• 1 1/2 tsp caraway seed
• 1 tsp dry mustard
• 1 tsp garlic powder
• 1 tsp ground allspice
• 1/4 tsp cayenne pepper
• 1 lb (0.5 kg) boneless beef chuck steak, cut into 1 inch cubes
• 1 lb (0.5 kg) boneless pork shoulder roast, cut into 1 inch cubes
• 1/2 lb (0.25 kg) bison sirloin steak, cut into 1 inch cubes
• 1/2 cup chopped bacon
• 2 cans (28 oz/796 mL each) whole tomatoes
• 2 cups chopped onions
• 1 can (5 1/2 oz/156 mL) tomato paste
• 1/2 cup chopped carrot
• 1/2 cup chopped yellow bell pepper
• 1/4 cup chopped celery
• 10 cloves garlic, finely chopped
• 1 tbsp thyme, crumbled
• 4 bay leaves
• 2 cans (19 oz/540 mL each) red kidney beans, rinsed and drained
• 3 tbsp packed golden brown sugar
• 1 tsp salt
• 1 tsp freshly ground pepper

Directions

1. Combine chili powder, paprika, oil, caraway seed, dry mustard, garlic powder, allspice and cayenne pepper in a large non-reactive bowl. Add beef, pork, bison and bacon; toss to coat meat with seasoning mixture. Add tomatoes, onions, tomato paste, carrot, yellow pepper, celery, garlic, thyme and bay leaves; stir to combine. May be prepared to this point, covered and refrigerated for up to 12 hours.
2. Transfer mixture to a 6 - 6 1/2 quart slow cooker.
3. Cover and cook on high heat setting for 1 hour. Reduce to low heat setting and continue cooking, covered, until meat is tender, about 7 hours.
4. Uncover slow cooker. Add beans, brown sugar, salt and pepper; stir gently to combine. Cover and continue cooking on low heat setting until beans are heated through, about 15 minutes. Remove and discard bay leaves.