Ingredients:
2 tablespoons vegetable oil

1/2 cup chopped onion

3 garlic cloves, minced

1 pound ground pork

1 pound ground chuck

1 (14 1/2-ounce) can beef broth

1 (28-ounce) can whole peeled tomatoes, drained

2 tablespoons balsamic vinegar

1/3 cup raisins

2 tablespoons chili powder

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/4 cup pimiento-stuffed green olives, halved

1/4 cup slivered blanched almonds

2 cups cooked black beans

2 cups cooked white rice

Directions:
Step 1
Heat the vegetable oil in a Dutch oven. Add the onion and garlic and cook until softened. Add the ground pork and ground beef, cooking until browned. Drain off any excess fat.

Step 2
Add the beef broth and tomatoes, crushing the tomatoes as you add them. Stir in the balsamic vinegar, raisins, chili powder, cinnamon, cumin, allspice, cloves, and salt.

Bring to a boil, then reduce the heat and cook partially covered for 30 minutes. Remove the cover and cook for another 30 minutes. Add the green olives and slivered almonds and cook for 5 more minutes.

Step 3
To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top.