Super Bowl Sunday, or a chilly Chicago day (we've got lots of those). Just make sure you've done all the dicing first, so you're ready to add them come go-time.
¼ cup olive oil
2 onions, diced
3 green peppers, diced
1 poblano pepper, diced
1 red pepper, diced
1 serrano pepper, diced very thin
2 lbs kidney beans, cooked and drained
3 cups chicken or beef broth
2 28oz cans crushed tomatoes
2lbs ground pork
5 bay leaves
½ cup chopped oregano
1 tablespoon garlic
30g chili powder
15g black pepper
Add olive oil to large pot and sauté onion on medium heat for 5 minutes, stirring occasionally, until clear and translucent.
Add diced peppers and chicken stock, stir until incorporated and simmer 8-10 minutes.
Add tomatoes to pot and all seasoning (bay leaves, oregano, garlic, cumin, chili powder, black pepper and salt). Bring to boil, and then cover and reduced to medium-low heat.
In a large skillet over medium heat cook the pork, breaking it into small pieces with a wooden spatula. You want the pork to be barely cooked, no pink remaining, about 5 minutes. If you over cook the pork, it will be tough and chewy in the chili. Two options here, you can then drain the fat from the skillet prior to adding the pork to the large pot, or add the pork and fat into the pot. I recommend the latter; add both the pork and fat to the large pot. Add the beans as well and stir until fully incorporated
Reduce heat to low, cover the pot, and simmer for 4 hours. Then eat!