Kentucky Chili

3 tablespoons vegetable oil 2 large onions, chopped 2 green bell peppers, chopped 5 garlic cloves, minced 2 pounds beef stew meat, cut into 1/2-inch cubes 1 pound boneless pork butt or boneless country-style spareribs, cut into 1/2-inch cubes 1 28-ounce can whole tomatoes, petite cut, with liquid 1 28-ounce can whole tomatoes, petite cut and drained 1/4 cup chili powder 1 to 2 large jalapeo chilies, chopped 1 tablespoon ground cumin 2 teaspoons oregano teaspoon cinnamon teaspoon red pepper teaspoon cayenne pepper 1 oz. semi-sweet chocolate 2-3 tablespoons of tomato paste 1 teaspoon ground coriander 2 teaspoons brown sugar 2 cans chicken stock 1 15-ounce can black beans, drained 1 15 ounce can kidney beans, drained Grated cheddar cheese Chopped fresh cilantro Chopped red onions Sour cream Heat oil in large Dutch oven over medium-high heat. Add 2 onions, bell peppers and garlic and saut until tender, about 14 minutes. Transfer mixture to plate, using slotted spoon. Add beef and pork to Dutch oven and cook over medium-high heat until no longer pink, stirring occasionally, about 10 minutes. Return onion mixture to Dutch oven. Add tomatoes with liquid, chili powder, jalapeos and cumin. Season with salt and pepper. Cover Dutch oven and simmer until beef and pork are almost tender, stirring occasionally, about 1-1/2 to 2 hours. Add beans to chili. Simmer uncovered until beef and pork are tender and chili thickens, about 30 minutes. Adjust seasoning.