Chili is good any time of the year, but especially when it's subzero outside, and you're in an ice fishing shack waiting for fish to bite. Take this with you next time.
In a large pan over medium high heat, brown meats and drain excess fat off.
Place all ingredients, including browned meats, in a slow cooker. Cook on high for four hours or on low for six to eight hours. Serve with grated cheddar, sour cream, green onions, sliced jalapenos, rice, pasta and garlic bread.