Not-So-Chilly Chili
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.
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