Italian Chili One-Pot – Rachael Ray

Ingredients

• 2 tablespoons extra virgin olive oil (EVOO)
• 1/4 pound pancetta, diced (optional)
• About 1 tablespoon fennel seed (a scant palmful)
• 2 pounds ground beef or ground pork or beef and pork combined
• Salt and pepper
• 2 red cherry chili peppers or red Fresno chili peppers, sliced or seeded and chopped
• 1 onion, chopped
• 3-4 cloves garlic, chopped
• About 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
• 1 can cannellini beans or chickpeas (28 ounces), drained
• 1/4 cup tomato paste
• 1 cup dry wine, red or white or 1 cup Italian beer or 1 additional cup beef or chicken stock
• 3 cups beef stock for beef-only chili or chicken stock for pork chili or beef and pork combined