Heat 2 tablespoons of oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until soft and translucent.

Stir in 3 minced garlic cloves, cooking for about 1 minute or until fragrant.

Add 1 pound of cubed beef or pork to the pot, allowing it to brown on all sides for about 5-7 minutes.

Stir in 2 cups of chopped roasted green chiles and 1 can of diced tomatoes. Season with 1 tablespoon of ground cumin, 1 teaspoon of dried oregano, and salt and pepper to taste.

Pour in 4 cups of beef broth, stirring to combine. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour and 15 minutes.

While chili simmers, heat another tablespoon of oil in a separate saucepan. Add a chopped onion and 2 minced garlic cloves, sautéing until translucent.

Add 1 cup of long-grain rice to the saucepan, stirring for 2-3 minutes until slightly golden.

Pour in 2 cups of chicken broth and ½ cup of tomato sauce, mixing well before bringing to a boil.

Reduce heat to low, cover tightly, and simmer for 18-20 minutes or until liquid is absorbed.

Once the chili is ready, serve hot over or beside the rice, garnished with fresh cilantro if desired.