Step 1

Prep ingredients. Dice onion, mince garlic, dice jalapeño, chop tomato, drain beans in a colander and set aside.

Step 2

Heat olive oil in a large soup pot over medium-high heat. Add diced onion, minced garlic, and diced jalapeño. Cook until onions are soft and almost translucent, 3-5 minutes.

Step 3

Add can of tomato paste to the onions and stir together until combined. Add the ground beef and ground pork and break up with a wooden spoon.

Step 4

Season meat with chili powder, cumin, paprika, oregano, garlic powder, onion powder, smoked paprika, black pepper, salt, sugar, ground cloves, and nutmeg. Mix together with a wooden spoon until combined and meat is cooked.

Step 5

Reduce heat to medium. Stir in the chopped fresh tomato, crushed tomato, and tomato sauce. Add 2 cups chicken broth. Mix in all of the beans.

Step 6

Cover with lid and continue to cook for 15-30 minutes. Taste and add more salt if needed. Liquid will reduce and flavor will enhance the longer you let it simmer.

Step 7

Transfer chili to individual bowls and top with freshly shredded cheese, a dollop of sour cream, and sliced green onions. Enjoy with a side of honey cornbread.