Heat the olive oil in large stock pot over medium-high heat. Crumble the ground pork into the pot and cook until evenly browned. Remove the pork and set aside, then drain the excess grease, and crumble the ground beef into the pot and cook until evenly browned. Remove the beef and set aside.
In the same pot add the garlic, Anaheims, onions and poblanos. Saute until the onions are translucent, 5 minutes. Add the orange juice, coriander, cumin, tomatoes, black beans, kidney beans and chipotles to the pot, then add the browned pork and beef.
Simmer for at least 4 hours and up to 6 hours, stirring occasionally.
Season with some salt and pepper. To serve, ladle the chili into bowls and garnish with some grated Cheddar and green onions.
Recipe courtesy of Eddie Russell