This hearty meal is great for a crowd. Prepare it early and keep warm in a crock pot for a crowd. I use this dish for my son’s Nordic Ski events. We cook on a camp stove and it is always cold so a hot bowl of chili is just the ticket.
Hot or mild adjust the spiciness to your taste using the pepper flakes and the chili powder. Tip – if you are not sure start out with a smaller amount and then add more to taste.
lb Ground pork
1 lb Ground beef
1 TB Olive oil
2 C finely chopped onions
1 C finely chopped red pepper (green pepper if you prefer)
1 C finely chopped celery
1 TB minced garlic
1 TB dried oregano
2 bay leaves
2 tsp ground cumin
2 TBs Chili powder
3 C crushed tomatoes
½ can tomato paste
1 C beef broth
Salt and fresh ground pepper to taste\1/2 tsp dried red pepper flakes
2 C kidney beans (can leave out if you do not like)
Sour cream garnish
Cook in large heavy pot. Start with the meat. Chop and stir till starting to break up but not brown.
Add vegetables and spices (leave the pepper flakes aside). Stir and blend well. Cook until vegetables start to brown.
Add tomatoes, broth, salt, pepper and pepper flakes. Bring to a boil and cook stirring often for about 20 minutes. Add drained beans and cook for 10 minutes longer.
Serve hot in bowls with a dollop of sour cream and garnish with onions and grated cheese. For a heartier meal serve on top of rice or pasta.