Ingredients
2 tablespoons avocado oil or olive oil
1 large yellow onion, diced
4 cloves garlic, minced
1 pound ground beef (preferably organic)
1 pound ground pork (preferably organic)
28 ounces organic crushed tomatoes, canned
15 ounces organic tomato sauce, canned
1 cup beef stock
2 fresh tomatoes, diced
2 poblano chili peppers, seeded and diced
1 red bell pepper, seeded and diced
3 tablespoons chili powder (ancho chili powder preferred)
1 tablespoon oregano (Mexican oregano preferred)
1 tablespoon Kosher salt or sea salt
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon black pepper
1/2 teaspoon cayenne (or more to taste)
1/4 cup cilantro, chopped (for garnish)
Preparation
Heat oil in a large skillet over medium heat and sauté the onions and garlic until softened, about 4 minutes. Increase heat to medium-high, then add both the ground beef and the ground pork and continue to sauté until brown, about another 4 minutes. Drain the excess fat and transfer the meat mixture to a slow cooker.
Toss all the other ingredients except the chopped cilantro into the slow cooker and stir to mix everything together. Cover and cook on low for 6 hours. (Can be prepared 1 day ahead. Cool on the stove top until room temperature, then cover and keep refrigerated.) Bring chili to simmer. Ladle hot chili into bowls; top with chopped cilantro and serve.
