Chili with pork and beef

Ingredients:

• 700 g boneless pork shoulder, cut into 2.5 cm cubes.
• 700 g beef brisket, cut into 2.5 cm cubes.
• 2 x 425g cans black beans (reserve liquid)
• 1 can (410g) diced tomatoes
• 1 red bell pepper, finely chopped
• 1 red onion, finely chopped + extra for serving
• 1-2 chipotle peppers in adobo sauce, finely chopped + 1 tbsp sauce
• 2 tbsp. chili powder
• 1 tbsp. l. ground cumin
• 1 teaspoon dried oregano
• Grated cheddar and/or sour cream for serving (optional)

Preparation:

1. Rub the pork and beef with 1 teaspoon each of salt and 1/4 teaspoon of pepper. In a 6-quart slow cooker, combine the black beans and their liquid, tomatoes, bell peppers, red onion, chipotle peppers and adobo sauce, chili powder, cumin, oregano, and 1 teaspoon of salt.
2. Add the pork and brisket and stir. Cover and cook on high for 8 hours. Season with salt. Serve with cheese, sour cream, and red onion.