Dueling Flavors Chili
This is a sweet and hot chili. The longer you cook it, the richer the flavor.
INGREDIENTS | SERVES 8–10
- 1 pound ground chuck
- 1 pound ground pork
- 2 large yellow onions, peeled and diced
- 6 cloves of garlic, peeled and minced
- 1 teaspoon whole cumin seeds
- 2 tablespoons chili powder
- ¼ teaspoon oregano
- 1 (28-ounce) can diced tomatoes
- ¼ cup ketchup
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cloves
- 2 tablespoons brown sugar
- 2 (15-ounce) cans kidney beans, rinsed and drained
- 1 (14-ounce) can lower sodium beef broth
- Optional: 1 tablespoon Worcestershire sauce
- Water, if needed
- Optional: Hot sauce to taste
- Salt and freshly ground black pepper, to taste
Add the ground chuck, pork, onion, garlic, cumin seeds, chili powder, and oregano to a nonstick skillet; cook over medium heat until the beef and pork are browned and cooked through. Drain off any excess fat and discard. Transfer to the slow cooker.
Stir in the tomatoes, ketchup, cinnamon, cloves, brown sugar, kidney beans, beef broth, and Worcestershire sauce if using. Add enough water, if needed, to bring the liquid level to the top of the beans and meat. Cover and cook on low for 8 hours.
Taste for seasoning and add hot sauce, if desired, and salt and pepper if needed. You may also wish to add more brown sugar or chili powder, according to your taste.