INGREDIENTS
- 2 Tablespoons olive oil
- 1 pound of ground pork
- 3 garlic cloves, minced
- 1/4 cup diced sweet onion
- 1 large red pepper bell pepper, seeds removed, chopped
- 1 jalapeño, seeds removed, chopped {optional for spice}
- 3 Tablespoons chili powder
- 1 1/2 teaspoons cumin
- 1/2 teaspoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne red pepper {optional for spice}
- 1- 15 ounce can black beans, drained and rinsed
- 1– 15 ounce cans pinto beans, drained and rinsed
- 2 – 15 ounce cans of diced tomatoes, drained
- 1 – 6 ounce tomato paste
- 1 – 15 ounce can of corn, drained and rinsed
- Salt and pepper to taste
PREPARATION
FOR THE SLOW COOKER
- In a large skillet heat 2 Tablespoons olive oil over medium heat. Add the ground pork and cook until browned.
- Add the ground pork to the slow cooker followed by all of the remaining ingredients and cook on low for 5-6 hours or high for 3 hours.
- Serve warm in soup bowls with your choice of toppings like sour cream, avocado, cheese and chopped red onion.
FOR THE STOVE
- In a large pot heat the 2 Tablespoons of olive oil. Add the onion and saute for 2 minutes. Add in the garlic and continue to saute for another 2 minutes.
- Add the ground pork and saute until the pork is browed. Drain any fat and return the pork to the pot.
- Add the remaining ingredients and let simmer for 45 minutes to an hour. The longer the chili simmer the more developed the flavors will be.
- Garnish with cilantro, cheese, sour cream and all of your favorite toppings.
Serves: 6-8
Notes: If you want to freeze this chili let it cool in the fridge before you put it in the freezer. It works great as a freezer meal.