Pork, Beef and Black Bean Chili

[Joanna]

Pork, Beef, and Black Bean Chili

2 T. Olive oil
1 lb. Ground Pork
1 lb. Ground Beef
1 lb. Chuck Steak, fat trimmed, cut 1” cubes
6 Garlic 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

Method:

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.