Recipe by: A Cedar Spoon

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

1. In a large skillet heat 2 Tablespoons olive oil over medium heat. Add the ground pork and cook until browned.
2. 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.
3. Serve warm in soup bowls with your choice of toppings like sour cream, avocado, cheese and chopped red onion.

FOR THE STOVE

1. 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.
2. Add the ground pork and saute until the pork is browed. Drain any fat and return the pork to the pot.
3. 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.
4. 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.