Chili is great to keep in the freezer for that day when you are running from the time your feet hit the floor in the morning.  You will be glad to sit down to a bowl of chili with all the fixins.  



1 Lb Ground Pork
1 Lb Ground Beef
1 Cup Onions – chopped
1 Cup Peppers (any color) – chopped
1 TBSP Olive Oil
1 ½ Cup Dry Red Wine
1 – 15.5 oz Can Beans – small red beans (or any beans of your choice)
1 28 oz Can Crushed tomatoes
3 TBSP Chili Powder
2 TBSP Cumin
1 TBSP Paprika
1 tsp Oregano
1 TBSP Unsweetened Cocoa
1 TBSP Worcestershire Sauce
1 Cup Beef Broth
1 Can Diced Green Chili’s
1 TBSP Salt
1 tsp black pepper



In a heavy bottom saucepan, heat the olive oil and add the onions and peppers to the oil.  Season with salt.  Cook until the onions are soft.  Add the meat and cook until it is completely browned.  Once the meat is brown, add the chili powder, cumin, paprika and oregano to the meat and vegetables.  Cook for 1 minute.  Add the red wine and deglaze the bottom of the pan while stirring.  Rinse and drain the beans, add to the pot.  Add the tomatoes, cocoa, Worcestershire sauce, broth, green chili’s, salt and pepper.Let simmer on low heat for 2 hours. If the chili is to thick, add additional beef broth.Serve with shredded cheese, chopped onions and sour cream

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