New Wave Crock Pot Chili

Heat oil in a large skillet over medium high heat. Add pork and beef to the skillet in batches, stirring frequently until browned. Transfer the browned meat to a large crock pot. Reduce heat on the skillet to medium. Add onion and cook about 8 to 10 minutes, stirring frequently until tender. Stir in chili powder, garlic, cumin, oregano and salt. Cook 30 seconds. Stir in tomatoes with juices and water and bring to a boil. Pour the contents of the skillet into the crock pot. Add chick peas and corn and stir well. Cover crock pot and cook on Low for 8 to 10 hours or High for 4 to 5 hours until meat is very tender. Skim the grease off the top of the chili. Divide the chili between bowls and garnish with green onions, Cheddar, sour cream and sliced avocado. Serve chili hot.