Paleo Chili

• 2 tablespoons avocado oil or olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 pound ground beef (preferably organic)
• 1 pound ground pork (preferably organic)
• 28 ounces organic crushed tomatoes, canned
• 15 ounces organic tomato sauce, canned
• 1 cup beef stock
• 2 fresh tomatoes, diced
• 2 poblano chili peppers, seeded and diced
• 1 red bell pepper, seeded and diced
• 3 tablespoons chili powder (ancho chili powder preferred)
• 1 tablespoon oregano (Mexican oregano preferred)
• 1 tablespoon Kosher salt or sea salt
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne (or more to taste)
• 1/4 cup cilantro, chopped (for garnish)

1. Heat oil in a large skillet over medium heat and saute the onions and garlic until softened, about 4 minutes. Increase heat to medium-high, then add both the ground beef and the ground pork and continue to saute until brown, about another 4 minutes. Drain the excess fat and transfer the meat mixture to a slow cooker.
2. Toss all the other ingredients except the chopped cilantro into the slow cooker and stir to mix everything together. Cover and cook on low for 6 hours. (Can be prepared 1 day ahead. Cool on the stove top until room temperature, then cover and keep refrigerated.) Bring chili to simmer. Ladle hot chili into bowls; top with chopped cilantro and serve.

avocado oil, yellow onion, garlic, ground beef, ground pork, tomatoes, tomato sauce, beef stock, tomatoes, chili peppers, red bell pepper, chili powder, oregano, kosher salt, ground coriander, ground cumin, garlic, onion powder, black pepper, cayenne, cilantro

Taken from www.epicurious.com/recipes/member/views/paleo-chili-56663f9100de9d2a3815fa09 (may not work)