2 T. Olive oil 1 lb. Ground Pork 1 lb.Ground Beef 1 lb. Chuck Steak, fat trimmed, cut 1” cubes 6Garlic cloves, minced 2 C. Water or Beef Broth 2 T.Ground Cumin 2 T.Chili Powder 2 t.Dried Oregano 2 t. Salt 1 t. Cayenne Pepper 3- 6oz. Cans Tomato Paste 2 t. Sugar 3 C. Diced, Fresh Tomatoes 3 C.Diced, Onions 3 C. Diced, Red Bell Peppers 3 C.Canned Black Beans, drained & rinsed (3 15 oz. Cans) 1 C.Chopped, Fresh Cilantro 2 ¾ C (approx.) Beef Broth Grated Cheddar Cheese
Fresh Chopped Onion
Heat olive oil in heavy large pot over medium-high heat.Add ground pork and ground beef and saute until brown, about 3 minutes. Add cubed beef and garlic and saute 5 min. Add 2 cups water; bring to boil. Add cumin, chili powder, oregano, salt, and cayenne pepper. Reduce heat, cover, and simmer 10 minutes. Add tomato paste and sugar and simmer 5 minutes. Add tomatoes, onions, and peppers and simmer until vegetables are tender, about 30 minutes.
Add black beans and cilantro to chili.Add beef broth ¾ C. at a time, until thinned to desired consistency.(Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.)
Bring chili to simmer. Ladle hot chili into bowls; top with grated cheddar cheese and chopped fresh onion, if desired, and serve.