Heat 4 tablespoons of peanut oil or bacon grease in a large pan and sauté the onions, garlic, and chopped peppers until soft.
Add the meat and cook until browned.
Add all other ingredients except 1 tablespoon of cumin.
Stir constantly until it boils.
Let it boil for 3-5 minutes, then reduce the heat and simmer, stirring occasionally.
After simmering for 10 minutes, add 1 tablespoon of cumin and stir in.
Let it simmer for 1 hour on low heat.
Add the remaining cumin and cook for another 15 minutes.
Serve hot.
Notes & Wine Advice
Wine Advice:
A robust red wine such as Cabernet Sauvignon pairs well with the bold flavors of this Firehouse Beef & Pork Chili. If you prefer non-alcoholic options, try a glass of chilled sparkling water with a splash of lime juice for a refreshing combination.