Not-So-Chilly Chili
Serves 8

Ingredients:

The Chili

• 4 tbsp. Capatriti® Extra Virgin Olive Oil
• 1 large yellow onion, roughly chopped
• 4 cloves garlic, peeled & chopped
• 1 jalapeño, diced
• 2 serrano peppers, diced
• 1 lb. ground beef
• 1 lb. ground pork
• 2 tbsp. cumin
• 3 tbsp. chili powder
• 2 tbsp. cayenne powder
• 3 poblano peppers
• 1 12-oz. can pinto beans
• 1 ½ cups chicken stock
• 1 dark beer
• 2 16-oz. cans whole tomatoes
• 5 bay leaves

The Garnish

• Rosemary Extra Virgin Olive Oil Cornbread
• Scallions, chopped
• Cheese, grated

Directions:

In a large slow cooker combine all of the chili’s ingredients mixing well, set to low and allow to cook for 6-8 hours, stirring every hour (you can also cook for 4 hours on high) Garnish with scallions, cheese, and homemade Rosemary Extra Virgin Olive Oil Cornbread. Share.