Chili

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic, chopped
• 1 large onion, diced
• 3 carrots
• 3 stalks celery
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 stock of celery, diced
• 1 pound lean ground beef
• 1 pound lean ground pork
• 8 ounces Italian sausage, casing removed
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 4-ounce can tomato paste
• 3 cups beef stock
• 2 poblano peppers, diced
• 2 serrano peppers, diced
• 4 14-ounce can petite diced tomatoes
• 1 tablespoon Baron West Indian Hot Sauce
• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can kidney beans, drained and rinsed
• 1 15-ounce can pinto beans, drained and rinsed

Steps

1. Add the olive oil to a large Dutch oven over medium-high heat.
2. Once hot, add the onions, celery and peppers and saute until soft, about 4 minutes.
3. Add the garlic and saute until just fragrant.
4. Stir in the beef, pork and sausage, breaking it up with the back of a wooden spoon, and cook until browned, about 6 minutes.
5. Drain the beef mixture through a colander. Add it back to the Dutch oven and stir in the chili powder, cumin and oregano. Cook for about 2 minutes.
6. Stir the tomato paste into the beef mixture; this will "toast" it and give the chili more flavor.
7. Add the beef stock and stir up any browned bits on the bottom of the pan.
8. Bring to a simmer, and then add the diced tomatoes and beans.
9. Season with salt and pepper.
10. Simmer on medium-low for 2 hours, stirring on occasion to keep the bottom from sticking.
11. Crock pot on low for 6-8 hours or high for 2-4 hours.