Ingredients

The following ingredients have 6 Servings
  • 1 lb Ground beef, 90/10
  • 1 lb ground pork
  • 1 medium yellow onion, diced
  • 1 large green or red bell pepper, seeded, diced
  • 1 large Jalapeño, seeded and minced or 1/8 tsp cayenne pepper
  • 3 large garlic cloves, minced
  • 1 tsp garlic powder
  • 2 1/2 tsp sea salt
  • 1 tsp Freshly ground black pepper
  • 3 Tbsp Chili powder, mild
  • 2 tsp Cumin
  • 2 tsp brown sugar
  • 2 (13.5 oz) cans kidney beans, drained, rinsed
  • 1 (28 oz) can Diced tomatoes
  • 1 1/2 cups stock (chicken or beef)
  • Grated cheddar or mozzarella cheese, optional
  • Sour cream, optional
  • Green onions, chopped, optional

Instruction

  • In a large stock pot set over medium-high heat, combine the ground beef, ground pork, onion, bell pepper, jalapeño and garlic
  • Cook, breaking up the meat until browned and the onions and peppers are beginning to soften, about 5-7 minutes
  • Add the garlic powder, salt, pepper, chili powder, cumin, brown sugar, kidney beans, tomatoes and stock
  • Turn the heat up to high and bring the chili to a boil
  • Reduce the heat to medium and simmer, stirring almost-constantly, for 5 minutes
  • If the chili splatters, turn the heat down a bit and stir more slowly
  • This will help reduce the liquid and concentrate the flavors
  • Turn the heat to low
  • Simmer the chili, uncovered, for another 25 minutes
  • Let the finished chili sit for 10 minutes before serving
  • Serve topped with cheese, sour cream and green onions. NOTE: This chili will keep well in the fridge for a few days and you can definitely freeze it if you’d like to! It’ll keep in the freezer for up to three months, but the kidney beans may lose a bit of their texture
  • Simply thaw it out in the fridge and gently warm it in a pot on the stove