Notes from the Test Kitchen:
This is one hearty chili and perfect for the colder weather. The spices complement each other perfectly and add just the right amount of heat. Bake up some cornbread and you have one magnificent meal!
thick cut boneless pork chops (cut into bite-sized pieces)
If possible, season all cubed meats with Steak Rub the day before you're going to make chili. If that's not possible then season before frying.
Put one tablespoon of oil in a frying pan, place over medium high heat and brown all the ground meats and set aside.
Put 2 tablespoons of oil in a stockpot placed over medium heat, add the onion and cook until translucent, add the garlic and cook for two minutes. Turn the heat up to high. Add the ground meats and the rest of the ingredients with the exception of remaining oil and cubed meats. Once the chili comes to a low boil reduce the heat so chili is just simmering and cover the stockpot. Cook for one hour.
This step might have to be done in two batches if you don’t have a big enough frying pan. Put remaining three tablespoons of oil in a frying pan, place over high heat and sear the cubed meat then add to chili along with the Cannellini beans and cook uncovered for two more hours, or until chili has reached the thickness that you desire.