Sour cream, Shredded Cheddar, Sliced scallions for garnish - Optional
In a large heavy-bottomed Dutch oven, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic.
Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with a wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the water and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours or longer or transfer to slow cooker and cook on slow for about 6 hours. Taste for seasoning and add salt and pepper, if necessary.
Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.
Substitute meats with ground turkey, ground turkey sausage mild or hot. Beans could be the same or a variety of kidney beans. Most of the time I just use the green peppers from my freezer instead of the different color ones. It is important to cook the spices first as instructed in the recipe. It seems to make the flavors pop out more.
Pantry Chili https://mylifeabundant.com/pantry-chili/