Lolly's Soon to be Famous Beef & Pork Three Bean Chili

The temperatures are dropping extremely quickly all across the country.  What a perfect time for a big pot of piping hot chili.  I threw caution to the wind and didn't even think of my tried and true recipe.  It's time to use a beef stock as the main liquid.  Thumbs up all around.  Give this version a try.

3 T. olive oil

3 T. butter

1 large white onion, chopped

1 large green bell pepper, chopped

2 T. minced garlic

1 1/2 pounds ground chuck

1 1/2 pounds ground pork

1/2 cup chili powder

1 28 oz. can crushed tomatoes

1 28 oz. can Rotels (you choose the variety)

1 6 oz. can tomato paste

1 14.5 oz. can fire roasted diced tomatoes with garlic

2 15.5 oz. can dark red kidney beans, drained and rinsed

1 15 oz. can black beans, drained and rinsed

1 16 oz. chili beans (DO NOT DRAIN)

1 15 oz. can Southwestern Style Corn

8 cups beef stock

Salt and pepper to taste

Heat the olive oil and butter in a small skillet over medium high heat.  Add onion and bell pepper and cook until softened, but not browned, about 5 minutes, stirring occasionally.   Then add garlic and let cook for a minute more.  Remove from heat.

In a LARGE Dutch oven or stock pot, add ground chuck and pork.  Turn heat to medium and let meat brown, breaking up into small pieces.  Continue cooking until the meat is cooked through.  Drain if necessary. 

Add chili powder to the meat and make sure it's mixed in well.  Increase the heat to medium high and add the onions/peppers/garlic.  Then add remaining ingredients in the order listed.  Make sure you get all the ingredients mixed together well.  Bring to a boil and reduce heat to simmer and cover.  

Let chili cook for at least an hour (longer is better) stirring occasionally to prevent sticking.

Serve with shredded cheese (I used a blend of Jack/Cheddar), sour cream and/or thinly sliced green onions.