October
Ingredients
- 1 pound ground beef
- 1/2 pound ground pork
- 1 tsp cumin
- 1 tsp Himalayan sea salt
- 1/2 tsp oregano
- 1/2 tsp black pepper
- 1 tbsp ghee or butter if you'd like
- 1 small yellow onion chopped
- 1 large red bell pepper seeded and diced
- 1 medium poblano pepper
- 1.5 tsp minced garlic
- 1/4 tsp red pepper flakes
- 1 15 oz can of black beans drained and rinsed
- 1 15 oz can of kidney beans drained and rinsed
- 1 32 oz box of beef broth
- 1 15 oz can of diced tomatoes
- 1/2 6 oz can of tomato paste
- 1 Tbsp chili powder
- 1 Tbsp cornstarch
- 1/2 cup water
- to serve: cilantro, jalapeños, limes, tortilla chips, cheese
Instructions
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In a large bowl, combine ground beef, ground pork, cumin, salt, oregano and black pepper. Mix together until well combined.
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Add the meat mixture to a large pot over medium-high heat and cook until no longer pink, about 5-8 minutes. Drain off the grease and transfer the meat to the side for now.
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Add the ghee, onions, red bell peppers, and poblano peppers to the first pot. Reduce heat to medium-low and cook for 15 minutes, stirring occasionally, until the veggies are soft and the onions start becoming translucent.
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Add the garlic and red pepper flakes and cook for 1 to 2 minutes, until garlic is fragrant but not burned.
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Add the black and pinto beans, beef broth, diced tomatoes, tomato paste, chili powder and the cooked pork and ground beef back into the pot. Mix together and bring to a boil, then reduce heat to simmer and cook for 50 minutes, stirring occasionally.
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Mix 1 Tbsp cornstarch into 1/2 cup of water and pour into the chili, stirring well. Let simmer for 10 minutes, stirring occasionally, until thickened.
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Plate up with cilantro, jalapeños, crushed tortilla chips or fresh limes!