Heat up a large pot (that will hold all of your chili later) on medium high heat. Once hot add your coconut oil. When the oil is melted add your onions and bell peppers and sprinkle with salt. Cook for 5-10 minutes until onions start to become translucent.

Add the garlic and cook until fragrant, about 5 minutes.

Add the pork and beef to the pot along with one teaspoon of salt and one teaspoon of pepper. Stir the meat and break it up into smaller pieces as it cooks. Cook until the meat is browned, about 30 minutes.

To the pot add your remaining ingredients: tomatoes, chicken stock, tomato paste, green chiles, all spices and mix well. Add 1 teaspoon of salt and one teaspoon of pepper. TASTE the chili and add more salt and pepper to taste.

Bring the chili to a boil for 5 minutes then reduce heat to low and simmer covered for 2-4 hours. The longer the better! If you don't have much time or you're getting hangry at least let it simmer for an hour.

Halfway through the simmer, taste the chili again to see if you need more salt & pepper.

Serve over rice, or with cornbread or just eat it straight from the pot! No one will judge you for that...