My 1st place chili: Indian Infusion

• 1 lb ground pork, browned in 1 tbsp ghee
• 1 large green pepper, chopped
• 1 medium yellow onion, diced
• ½ cup frozen corn
• 1 can diced tomatoes
• 1 6-oz can tomato paste
• 1 can garbanzo beans, drained
• 1.5 cups coconut milk
• 1 small piece fresh ginger (slightly larger than a quarter coin), diced tiny
• 1 clove garlic, diced tiny
• 1 tbsp ground turmeric
• ½ tbsp cumin
• ½ tbsp chili powder
• 1 tsp salt

Spice blend: (heat all this together on a dry frying pan approximately 1 minute, seeds will begin to “pop” when ready. Then blend to a powder in a grinder)

• 1.5 tbsp coriander seeds
• 2 tsp yellow mustard seeds
• 1 tsp black peppercorn
• ¼ tsp whole cloves
• ½ tsp cardamom pod (insides of 1 cardamom pod)
• 1-inch of cinnamon stick
• 3 dried chile de arbol

Throw everything in a crockpot and cook on low for 10 hours. Eat!

bon appetit