Ingredients

• 2 medium yellow onions, finely chopped
• 2 celery ribs, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1 (14 1/2 ounce) can diced tomatoes, with juices
• 2 tablespoons tomato paste
• 3 tablespoons olive oil
• 1 medium red bell peppers or 1 medium green bell pepper, seeded and chopped
• 2 lbs round steaks, trimmed of excess fat and cut into 1/2-inch cubes
• 1 lb pork shoulder, trimmed of excess fat and cut into 1/2-inch cubes
• 1 tablespoon all-purpose flour
• 1/4 cup chili powder
• 1 tablespoon packed brown sugar
• 1 tablespoon cider vinegar or 1 tablespoon red wine vinegar
• 2 teaspoons new mexico chile powder or 2 teaspoons california chili powder
• 2 teaspoons dried oregano
• 1 bay leaf
• 1 jalapeno
• 1 cup water
• 1 cup pitted ripe california black olives, drained and chopped
• 1 cup shredded monterey jack cheese
• Garnish:
• chopped red onion
• chopped fresh cilantro

Directions

1. Combine half the onions, the celery, garlic, salt, tomatoes, and tomato paste in a slow cooker.

2. Cover and cook on HIGH while you prepare the remaining ingredients.

3. In a big skillet over med-high heat, heat 2 tablespoons of the oil, then cook the remaining onions and the bell pepper, stirring, until softened, 6-8 minutes; remove from heat.

4. Using a handheld immersion blender, partially puree the tomato sauce in the cooker, then add the sauteed vegetables and continue cooking on HIGH.

5. In the skillet you just used, brown the beef and pork cubes on all sides in the remaining 1 tablespoon of oil, sprinkling the meat with the flour (you will need to do this in batches).

6. Add the cubes of meat to the cooker; add in the chili powder, brown sugar, vinegar, chile powder, oregano, bay leaf, whole jalapeno, and water; stir to combine.

7. Cover and cook on LOW for 8-10 hours.

8. Taste for salt and remove bay leaf and whole jalapeno; stir in the olives and cheese.

9. Serve the chili in bowls; garnish with chopped onions and cilantro.

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