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Ingredients

• 1/3 cup sour cream for garnish
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 3 tablespoons vegetable or olive oil
• 1 cup beef broth
• 1 1/2 to 2 pounds boneless pork shoulder, fat trimmed
• 2 carrots, cut into 1/4-inch dice
• 3 stalks celery, cut into 1/4-inch dice
• 2 tablespoons chopped cilantro, plus 4 sprigs for garnish
• 4 large garlic cloves, minced
• 1 large onion, cut into 1/4-inch dice
• 1 28-ounce can crushed tomatoes
• 1 red bell pepper, cored and cut into 1/4-inch dice
• 1 yellow or orange bell pepper, cored and cut into 1/4-inch dice
• 1 15-ounce can black beans, drained
• 1 15-ounce can kidney beans, drained
• 1 bay leaf
• 2 teaspoons kosher salt

Description

From Ivillage: This Recipe Makes The Best Chili Ever. It's A Very Rich And Hearty Dish And A Little Goes A Long Way. There's No Heat Added In This Recipe, So If You Like Your Chili Spicy, Add Either 1 Chopped Jalapeno Or 1/2 To 1 Teaspoon Red Chili Flakes

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