Chili is best served on cold, or chilly, days.  Am I right?  What a better way to warm up and feel comfortable than with a bowl of chili with GREEN CHILIS?  Make it even more filling and delicious with a pot of beans.  You think this chili is “Not So Traditional,” try Nana’s White Chicken Chili.  Neither one of these sound good?  Give Nana’s Carne Guisada a peek, or try your hand at a homemade Chihuahua Sandwich using this chili and homemade jalapeno pimento cheese.

Ingredients

• 1 pound ground beef
• 1 pound ground pork
• 2 tablespoons olive oil
• 1 onion
• 1 yellow bell pepper
• 1 tablespoon minced garlic
• 1 can chicken broth
• 1 can green enchilada sauce
• 1 can chopped green chilis
• 1 can Rotel tomatoes
• 2 teaspoons cumin
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• ½ teaspoon black pepper
• 2 teaspoons chili powder
• 2 teaspoons dried oregano
• 1 teaspoon salt
• ½ cup chopped cilantro

Instructions

• In a Dutch oven brown 2 meats on medium high. Once browned drain meat and set aside.
• In the same Dutch oven, sauté chopped onion and peppers in olive oil. After three minutes, add garlic and sauté 1 minute longer. Add the remainder of the ingredients (except for cilantro) and the browned meat.
• If it seems more liquid is needed add more chicken broth. Simmer for about 30 minutes. Add cilantro and simmer another 10 minutes.