Southwestern Pork, Beef & Black Bean Chili

2 tbsp olive oil
1 lb ground beef
6 garlic cloves, minced
2 tbsp ground cumin
2 tsp dried oregano
1 tsp cayenne pepper
2 tsp sugar
3 cups diced onions
3 cups canned black beans, drained & rinsed
8 Anaheim chilies, roasted, peeled & chopped
1 lb ground pork
1 lb chuck steak, cubed
2 cups water
2 tbsp chili powder
2 tsp salt
3 6 oz cans tomato paste
3 cups diced fresh tomato
3 cups diced red bell pepper
1 cup chopped fresh cilantro
2 3/4 cups beef broth
1 cup low fat sour cream
1/4 cup lime juice
2 tsp lime rind

Heat olive oil in heavy large pot over med-high heat. Add ground pork & beef and saute until brown, about 3 minutes. Add cubed beef and garlic and saute 5 minutes. Add water; bring to boil. Add cumin, chili powder, oregano, salt and cayenne pepper. Reduce heat, cover, and simmer 10 minutes. Add tomato paste and sugar and simmer until vegetables are tender, about 30 minutes. Add black beans and cilantro to chili. Add beef broth 3/4 cup at a time, until thinned to desired consistency. Mix sour cream, lime juice & lime rind. Spoon a tablespoon on top of the chili.

Makes 16 1 1/2 cup servings.

Number of Servings: 16

Recipe submitted by SparkPeople user SBRISENO.