Whitney'S Chili

• 1 lb ground beef
• 1 lb ground pork
• 1.5 lb of filet mingon,cut into 1" cubes
• 5-6 cloves garlic
• 1/2 cup chile powder (I usually use a combo of several: ancho, chile de arbol, classic chile powder, New Mexican chile powder, etc.)
• 1/2 tsp cayenne pepper or to taste
• 1 Tbsp cumin
• 1 Tbsp oregano
• salt & pepper to taste
• 1 sm can tomato paste
• 2 tsp sugar
• 2 large onions, chopped
• 2 cans diced tomatoes, w/ juice
• 3 cans pinquito beans, drained
• 2 cups beef broth
• 1 cup chopped cilantro
• Garnishes:
• Sour cream
• Diced white onion
• Chopped cilantro
• Grated cheddar cheese

1. Put a small amount of olive oil in a large pot and heat over medium high heat. Add ground meats and saute until brown. Add steak and garlic, saute additional 3 minutes. Add water and add chile powder, cayenne, cumin, oregano, salt and pepper. Bring to boil, and reduce to simmer for 5 minutes. Add tomato paste and sugar, mix well and simmer additional 10 minutes. Add onions and cook uncovered at a low simmer for 30 minutes, stirring frequently to avoid burning. Add tomatoes and beans, cook 10 minutes more. Thin as desired with beef broth (you may not use it all). Heat through, then add cilantro. Correct seasonings as desired. Best if chilled overnight and served the next day, but also good immediately.
2. Serve with sour cream, fresh cilantro, diced white onion and cheddar cheese to garnish.

ground beef, ground pork, filet mingon, garlic, chile powder, cayenne pepper, cumin, oregano, salt, tomato paste, sugar, onions, tomatoes, pinquito beans, beef broth, cilantro, sour cream, white onion, cilantro, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/whitneys-chili-50002250 (may not work)