This rich and robust chili recipe is seasoned with fresh spices and uses dried chile for an extra kick of heat. The combination of meat and beans is a delicious mixture that will warm and fill you up on those cold and blustery days.
Pour the oil into a large stock pot and heat over medium high heat. Once oil is hot, add the onion, squash, and garlic to the pan. Cook until onion is translucent and squash has begun to brown. Then remove everything to a bowl and set aside.
Add beef and pork to pan and cook until meat is cooked through and well browned. Drain any large accumulation of fat since this can keep the meat from browning, but don't pour the fat down your sink drain.
Stir in the tomato paste and cook for a few minutes, until you notice the paste turning a darker color. Add the vegetables back into the pot with the meat. Pour the puréed chiles into the pot and stir in all of the seasonings. Give everything a good thorough stirring to make sure it is well blended.
Add the beans, tomatoes, and water to the pot and give everything a good stir. Turn the heat to medium and cook chili for 1 hour.
Remove from heat, let cool, and store (covered) in the refrigerator for up to 1 week.
If serving same day, you can remove from heat, cover, and let sit until serving or turn heat to low and cover until serving. It just depends on when you plan to serve it.
Serve with sour cream, shredded cheese, parsley, peppers, chips, or whatever you like to serve with your chili.