Award Winning Chili

 

• 1 lbGround beef, 80/20
• 1 lbGround pork
• 1Large yellow onion, diced
• 1Green bell pepper, diced
• 1Red bell pepper, diced
• 4Large garlic cloves, minced
• 1 tspSea salt, plus more to taste
• 1 tspFreshly ground pepper
• 1 (13.5 oz) canBlack beans, drained, rinsed
• 1 (13.5 oz) canKidney beans, drained, rinsed
• 1 (13.5 oz) canPinto beans, drained, rinsed
• 1 (28 oz) canDiced tomatoes
• 1 (19 oz can)Red enchilada sauce
• 1/2 cupChili powder, milld
• 2 tspTapatio hot sauce, optional
• 2 tspCumin
• 1 tspCayenne, optional
• 2Bay leaves
• 2 TbspSugar

1. In a large dutch oven (or soup pot) set over medium-high heat, cook the beef, pork, onion, peppers, garlic, salt and pepper. Cook until meat is cooked through, 8-10 minutes.
2. Add the beans, tomatoes, enchilada sauce, chili powder, Tapatio, cumin, cayenne, bay leaves and sugar. Add in just enough water to cover beans. (About 1-2 cups.) stir to combine.
3. Bring to a boil over high heat. Reduce heat to low and allow simmer for 8 hours, stirring often to make sure nothing sticks to the bottom of the pot.
4. Adjust seasoning to taste. Garnish with cilantro, green onions, sour cream, cheese and avocado.

(Source: https://themodernproper.com/award-winning-chili)