Ingredients
Meat and Vegetables
- 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
Spices and Seasonings
- 1 teaspoon sea salt, plus more to taste
- 1 teaspoon freshly cracked black pepper
- 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)
Beans and Sauces
- 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
For Serving (Optional)
- Chopped cilantro
- Chopped green onions
- Sour cream
- Grated cheddar or mozzarella cheese
- Avocado, pitted and sliced
Instructions
- Brown the Meat and Vegetables: Heat a large Dutch oven or pot over medium-high heat. Add the ground beef, ground pork, diced onion, green and red bell peppers, minced garlic, sea salt, and black pepper. Cook, stirring frequently and breaking up the meat with a wooden spoon, until the meat is browned and vegetables are tender, about 8-10 minutes.
- Add Beans and Seasonings: Stir in the black beans, kidney beans, pinto beans, diced tomatoes, enchilada sauce, chili powder, ground cumin, bay leaves, sugar, cayenne pepper, and hot sauce if using. Pour enough water (about 1 to 2 cups) to just cover the beans, then mix thoroughly to combine all ingredients.
- Simmer the Chili: Bring the mixture to a boil over high heat, then reduce heat to low to maintain a gentle simmer. Cover partially and cook for 1-2 hours, stirring occasionally, or up to 8 hours for enhanced flavor and tenderness.
- Adjust Seasoning and Serve: Taste the chili and adjust salt as needed. Remove bay leaves. Serve hot divided into bowls and garnish with chopped cilantro, green onions, sour cream, cheese, and avocado slices as desired.
- Slow Cooker Alternative: For the slow cooker method, brown the meat and vegetables in a skillet as described in step 1. Transfer to slow cooker and add remaining ingredients. Cook on high for 4 hours or on low for 8 hours. Season to taste and garnish before serving.
Notes
- For extra heat, increase cayenne pepper or add more hot sauce.
- Beans can be swapped with your favorite varieties or fresh cooked beans.
- Simmering longer improves the chili’s depth of flavor.
- Leftover chili freezes well for up to 3 months.
- Adjust toppings based on dietary preferences or availability.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
