Regular American chili, NOT Texas chili.
Heat two tablespoons of the olive oil until shimmering in the Dutch oven, then add ground beef and pork. Reduce heat. When meat is thoroughly browned, remove to a bowl. Add remaining olive oil to pot. When hot, add green peppers, onions, garlic, and jalapeno. Sear until peppers turn bright green and you can smell the robust fragrance of garlic. Make sure to scrape up the fond (brown bits)2 as you stir. Add commercial chili powder, cumin, ancho chili powder, and Mexican oregano. Roast by stirring rapidly across bottom of pan, until olive oil is stained a deep orange. Add tomato paste and stir until it darkens to a brownish-red. Reduce heat. NOTE: If at this point, there is too much build-up of spices and paste on the bottom of the pan, loosen it by adding around a cup of the chicken stock to release the fond. Scrape the bottom and sides. Add back browned beef and pork. Add the beans, chipotles, adobo sauce, and cilantro. Mix together, then pour in crushed tomatoes, tomato sauce, and chicken broth. Taste, then add salt and pepper to taste. Bring chili to a boil, reduce heat, then simmer until chili is thick and flavorful, around 60 minutes. Serve with toppings and go-withs, such as: diced avocados, shredded extra-sharp cheddar, jack cheese, pepper jack cheese, diced raw onions, thick fresh tomato salsa, guacamole, shredded radishes, corn chips, crusty bread, saltine crackers, sour cream, yogurt, and other complements as desired.
No, I'm not going to enter the fray about whose chili is the most authentic, and name it accordingly. Is Texas chili the gold standard? Is chili from Vermont just as tasty? What about Tex-Mex chili? People, this is what might be called Sunday's chili for football. It has tomatoes. It has beans. It's plenty hot, and it tastes great. Why don't you try it and name it yourself? It could have been named Bragging Rights Chili, because it's the best, but I thought the name Football Chili aptly described it, letting everyone know what it is at first sight. There are a lot of ingredients, some of which you might have to look for or substitute, depending on where you live. If you don't have Mexican oregano, for instance, use Italian. You can substitute another tablespoon of your favorite chili powder for the ground ancho chili peppers. You can't substitute for the smoky, fresh, and distinct flavors of jalapenos, chipotles, and adobo sauce, but you can use cayenne to get their heat. Otherwise, leave them out. If you have to substitute too many ingredients, or leave too many out, it would be better if you made your own famous chili recipe instead, the one your family and friends have come to love. With too many changes, this one just won't work. That's okay, though, since there are plenty of chili recipes where this one came from. Let's face it--your chili is fabulous, isn't it? Assemble everything before starting to cook. Use a 5.5 quart - 7.25 quart Dutch oven. Serves six to eight hungry people with sides, bread and butter, or corn chips. Following the recipe is a list of suggested toppings for each bowl.
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