3/4 Pound Ground Pork (italian Sausage out of Casing)
6 Tbsp Olive Oil Divided into 3 (2 Tbsp Each)
1 Yellow Onion (Chopped)
1 Red Bell Pepper (Chopped)
3 Jalapenos (Chopped & Seeded)(Up the Spice Level by Including Some Seeds)
3 Garlic Cloves (Finely Chopped)
3 Tbsp Chili Powder
2 Tbsp Ground Cumin
2 Tsp Dried Oregano
2 Tsp Dried Basil
28 Once Chopped Tomatoes
2 Tbsp Maple Syrup (or Brown Sugar)
2 Bay Leaves
2 15 oz Cans of Pinto Beans (Rinced)
Directions
Add 2 Tbsp of Olive Oil to heavy crock pot and cook Chuck all the way through breaking up into desired size pieces over Medium Low heat. Set aside Chuck and do the same for Pork adding another 2 Tbsp of Olive Oil. Set aside Pork with Chuck.
Add the remaining Olive Oil followed by Onions, Red Pepper and Jalapenos and cook till they start to soften. Next add garlic for a minute. Add the Chili Powder, Ground Cumin, Oregano, Basil and mix in well.
Add Chopped Tomatoes and stir in the Maple Syrup and Bay Leaves. Once incorperated add the meat, Kidney Beans and let come to a low boil before reducing heat to Low and letting simmer for 30 minutes or up to an hour. Covering the pot will make for a wetter Chili and leaving uncovered might thicken it up. Cook for 30 minutes uncovered.
