Rustic Chili

In a 7 to 8 quart, heavy Dutch oven or soup pot, heat the oil over medium-high heat. Add the chopped onion, bell pepper, and garlic, with a large pinch of kosher salt, and sauté until softened.

Add the ground meats and stir, breaking up the meat and cooking until the meat is no longer pink.

Add the spices, stir to coat the meat, and cook an additional 2 minutes. Add the tomatoes, chicken stock, tomato paste, and peppers in adobo sauce. Simmer the mixture for about 1 hours.

Add the drained beans and cook another 30 minutes, and adjust the salt and pepper to taste.