Texas Style Chili
2 tablespoons extra-virgin olive oil
2-pounds ground chuck
1-pound ground pork
1 red bell pepper, diced
1 medium onion, diced
3 cloves garlic, minced
2 teaspoons chili powder
2 whole chipotles in adobo sauce, chopped fine
1 teaspoon cumin powder
2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 cup beef stock
2 cans (14-ounces) petite diced tomatoes
½ teaspoon honey
2 tablespoons tomato paste
1 can (15-ounces) dark red kidney beans, drained
Preheat universal flip pan over medium heat for 2-3 minutes; add oil and heat.
Add beef and pork and break up with a wooden spoon; close lid and cook for 5 minutes, or until cooked through, stirring occasionally.
Open lid pours off excess fat and add onions, red peppers and garlic, close lid and cook for an additional 3 minutes, stirring occasionally.
Add remaining ingredients except beans, close lid and cook for 25-30 minutes.
Open lid add beans and cook until heated through. Serve immediately
Garnish with cheese and sour cream!