Jen’s Chili

  • 1 lb kidney beans
  • 1 lb ground beef
  • 1 lb ground pork (or increase beef to 2lbs)
  • 2 large onions diced (can use red onions for an extra little flavor)
  • 12-15 roma tomatoes diced
  • 4 cloves garlic minced
  • 3 tbsp chili powder (Or you can use 2 tbsp chili powder and 1 tbsp Mexican Red Hot chili powder)
  • 2 tbsp paprika
  • 2 tsp dried oregano
  • 2 tsp crushed cayenne pepper
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tbsp ground cumin
  • 6 cups chicken broth
  • 2 bay leaves
  • 1 tbsp sirracha sauce (optional, you won’t need if using Mexican Hot Chili powder noted above)

Soak kidney beans overnight or precook in instant pot. Brown beef, pork, diced onion and 2 cloves garlic. Add all other ingredients. Bring to boil and then reduce to a simmer. Simmer 4-6 hours covered. Add the kidney beans for about the last hour.  Taste and add salt and pepper as desired. If you like it hot, you can also add more hot sauce or cayenne. Simmer with lid off for  the last 1-2 hours until thickened to your desired level.

I serve with oyster crackers and shredded cheddar, but to each his own!