Chili Stew Fiesta

1.In a large pot or Dutch oven, heat a splash of oil over medium heat. Add the ground beef and chorizo sausage, breaking them apart with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.

2.Add the diced pork shoulder to the pot and cook for an additional 5 minutes until it starts to brown.

3.Stir in the chopped onion, minced garlic, and diced bell peppers. Cook until the vegetables are softened, about 5 minutes.

4.Add the chili powder, cumin, smoked paprika, cayenne pepper, oregano, bay leaf, salt, and pepper. Stir well to coat the meat and vegetables with the spices, cooking for another 2 minutes to release the flavors.

5.Pour in the diced tomatoes with green chilies and beef broth. Stir to combine all ingredients.

6.Add the kidney beans and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 30-40 minutes, stirring occasionally, until the stew thickens and the flavors meld together.

7.Taste and adjust seasoning if necessary, adding more salt, pepper, or cayenne for heat.

8.Remove the bay leaf before serving. Ladle the chili stew into bowls and garnish with fresh cilantro, a dollop of sour cream, and shredded cheese if desired.