Ingredients

The following ingredients have 10 Servings
  • 1 pound 80/20 ground beef
  • 1 pound ground pork
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 4 large garlic cloves, minced
  • 1 teaspoon sea salt, plus more to taste
  • 1 teaspoon pepper freshly cracked black
  • 1 (13.5-ounce) can black beans, drained and rinsed
  • 1 (13.5-ounce) can kidney beans, drained and rinsed
  • 1 (13.5-ounce) can pinto beans, drained and rinsed
  • 1 (28-ounce) can diced tomatoes
  • 1 (19-ounce) can red enchilada sauce
  • ½ cup mild chili powder
  • 2 teaspoons ground cumin
  • 2 bay leaves
  • 2 tablespoons sugar
  • 1 teaspoon cayenne pepper (optional)
  • 2 teaspoons Tapatio hot sauce (optional)
  • Chopped cilantro
  • Chopped green onions
  • Sour cream
  • Grated cheddar or mozzarella cheese
  • Avocado, pitted and sliced

Instruction

  • Heat a large Dutch oven or large pot over medium-high heat
  • Add the beef, pork, onion, peppers, garlic, salt, and pepper and cook, breaking the meat up with a wooden spoon, until browned, 8-10 minutes
  • Add the beans, tomatoes, enchilada sauce, chili powder, cumin, bay leaves, sugar and cayenne and hot sauce, if using
  • Add in just enough water to cover beans (about 1 to 2 cups) and stir to combine
  • Bring to a boil over high heat
  • Reduce the heat to low and simmer, stirring occasionally, for at least 1-2 hours, up to 8 hours for the best flavor
  • Adjust salt to taste
  • Divide chili between bowls and garnish with cilantro, green onions, sour cream, cheese, and avocado, if using. Slow Cooker Method: Heat a large skillet over medium-high heat
  • Add the beef, pork, onions, peppers, garlic, salt, and pepper and cook, breaking the meat up with a wooden spoon, until browned, 8-10 minutes
  • Transfer the meat mixture to a slow cooker
  • Add the beans, tomatoes, enchilada sauce, chili powder, cumin, bay leaves, sugar, and cayenne and hot sauce if using
  • Stir to combine
  • Cook on high for 4 hours or low for 8 hours
  • Adjust salt to taste
  • Divide chili between bowls and garnish with cilantro, green onions, sour cream, cheese, and avocado, if using.