Award Winning Chili

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  80/20 Ground Beef(454g)

  Standard ground beef. Drain fat thoroughly after cooking to reduce calories.

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  Ground Pork(454g)

  Regular ground pork is typically 70/30. Look for lean if available.

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  Yellow Onion
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  Bell Pepper
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  Bell Pepper
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  Garlic
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  1 Teaspoon Sea Salt, Plus More To Taste
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  1 teaspoon freshly cracked black pepper
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  Beans, Black, Canned, Drained
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  Beans, Kidney, Canned, Drained
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  Beans, Pinto, Canned, Drained
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  Canned Diced Tomatoes
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  Enchilada Sauce, Red, Canned
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  Chili powder(120g)
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  Cumin, Ground(10g)
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  2 bay leaves
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  2 tablespoons sugar
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  Cayenne Pepper, Ground(5g)
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  Hot Sauce, Frank'S RedHot(10g)
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  Cilantro, Fresh
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  Green Onion (Scallion)
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  Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Cheddar Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Avocado

Instructions

1. 1Dice the onion, bell peppers, and mince the fresh garlic. Set aside.
2. 2Heat a large Dutch oven or pot over medium-high heat. Add the ground beef and ground pork, breaking them apart with a wooden spoon as they cook for 8–10 minutes, until no pink remains and the meat is fully browned. Drain excess fat if needed.
3. 3Add the diced onion, bell peppers, and garlic to the pot. Cook for 3–4 minutes over medium-high heat, stirring occasionally, until the vegetables soften and become fragrant.
4. 4Stir in the black beans, kidney beans, pinto beans, diced tomatoes, enchilada sauce, chili powder, ground cumin, cayenne pepper, and Frank's RedHot Sauce. Add 1–2 cups of water until the beans are just covered. Stir to combine.
5. 5Bring the chili to a boil over high heat, then reduce heat to low. Simmer uncovered for 1–2 hours, stirring occasionally, until flavors meld and the chili thickens. For deeper flavor, simmer up to 8 hours on low heat.
6. 6Taste and adjust salt and spices as needed.
7. 7Divide the chili evenly into 10 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8When ready to serve, reheat in a bowl or pot over medium heat for 2–3 minutes until warmed through. Top each serving with fresh cilantro, green onions, sour cream, sharp cheddar, and avocado slices.