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Award Winning Chili

a bowl of homemade chili made with beef, pork, kidney, black and pinto beans topped with cheese, sour cream and avocado
  • Serves:  10
  • Prep Time:  20 min
  • Cook Time:  8 hrs

Ingredients

  • 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 freshly cracked black pepper
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • 1 (15.5-ounce) can kidney beans, drained and rinsed
  • 1 (15.5-ounce) can pinto beans, drained and rinsed
  • 1 (28-ounce) can diced tomatoes
  • 1 (19-ounce) can mild 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)

For Serving (optional)

  • Chopped cilantro
  • Chopped green onions
  • Sour cream
  • Grated cheddar or mozzarella cheese
  • Avocado, pitted and sliced

Method

  1. 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.

  2. 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.

  3. Adjust salt to taste. Divide chili between bowls and garnish with cilantro, green onions, sour cream, cheese, and avocado, if using.


Slow Cooker Method:

  1. 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.

  2. 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.


Note:

Our chili recipe calls for ½ cup of mild chili powder. It adds a bit of smokiness, but doesn’t add heat.