Beef, Pork, and Beans Chili
Serves 6-8
1 tablespoon olive oil
1 red onion, diced
1 yellow onion, diced
1 poblano pepper, diced
3 jalapenos, diced
1 pound ground beef
1 pound pork
5 cloves garlic, minced
1 chipotle in Adobo sauce + 1 tablespoon of the Adobo sauce
4 cans fire-roasted diced tomatoes (regular diced tomatoes are fine if you can’t find fire-roasted)
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 can black beans, rinsed
1 can kidney beans, rinsed
2 tablespoons cumin seeds, roasted, and crushed into a powder
1½ tablespoon paprika
1 tablespoon oregano
1 tablespoon chili powder
2 teaspoon cayenne
1 teaspoon thyme
2 teaspoons salt
1½ teaspoon pepper
1 teaspoon espresso powder, finely ground
2 bay leaves
¼ cup lime juice, plus more for garnish
¼ cup cilantro, plus more for garnish
Heat a large pot over medium-high heat. As the pot is getting hot, add the olive oil. Once the oil is hot, add in the red and yellow onions, the poblano pepper, and the jalapenos. Sauté the veggies until they are just starting to soften, about 4-6 minutes.
Tip in the ground beef and pork. Using a wooden spoon, break apart the meat into bite-sized pieces and let it brown, about 5-7 minutes.
Mix in the garlic, the chipotle in Adobo sauce, and the additional Adobo sauce and let it cook until it starts to become fragrant, about 2 minutes.
Add the fire-roasted diced tomatoes, tomato paste, red wine vinegar, black beans, kidney beans, cumin seeds, paprika, oregano, chili powder, cayenne, thyme, salt, pepper, espresso powder, and bay leaves. Mix everything together well until blended. Reduce the heat to low-medium heat, add a lid, and let it simmer for 45-60 minutes.
Taste the chili and adjust the seasoning to your preferences. Add broth, or water, if you want to thin out the chili or leave the pot uncovered to let off some of the steam to help thicken it up.
A few minutes before serving, add the lime juice and cilantro and mix to incorporate them. Garnish with additional lime juice and cilantro.
Enjoy!
