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Pork, Beef, and Black Bean Chili

    2 tablespoons olive oil
    1 pound ground pork
    1 pound ground beef
    1 pound chuck steak, fat trimmed, cut into 1-inch cubes
    6 garlic cloves, minced
    2 cups water
    2 tablespoons ground cumin
    2 tablespoons chili powder
    2 teaspoons dried oregano
    2 teaspoons salt
    1 teaspoon cayenne pepper
    3 (6 oz.) cans tomato paste
    2 teaspoons sugar
    3 cups diced fresh tomatoes
    3 cups diced onions
    3 cups diced red bell peppers

    3 cups canned black beans, drained, rinsed (three 15 oz. cans)
    1 cup chopped fresh cilantro
    2 3/4 cups (about) beef broth
    Grated cheddar cheese

Heat olive oil in heavy large pot over medium-high heat. Add ground
pork and ground beef and saute until brown, about 3 minutes. Add
cubed beef and garlic and saute 5 minutes. Add 2 cups water; bring to
boil. Add cumin, chili powder, oregano, salt, and cayenne pepper.
Reduce heat, cover, and simmer 10 minutes. Add tomato paste and sugar
and simmer 5 minutes. Add tomatoes, onions, and peppers and simmer
until vegetables are tender, about 30 minutes.

Add black beans and cilantro to chili. Add beef broth 3/4 cup at a
time, until thinned to desired consistency. (Can be prepared 1 day
ahead. Refrigerate uncovered until cold, then cover and keep
refrigerated.) Bring chili to simmer. Ladle hot chili into bowls; top
with grated cheddar cheese and serve.

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