Two Bean or Not To Bean Chili

The debate about adding beans to chili has been ongoing for decades. Chili traditionalists argue for no beans, but many Americans can think of chili without beans. We aren't going to take side (even though we typically add beans to out chili). We hope you enjoy our chili recipe. Feel free to add and adjust to your liking. Any chili good chili recipe is constantly evolving (this is probably recipe #403 for our chili).

The longer this chili simmers, the better! Serve with some crusty bread and top with your favorite chili toppings. We like a slice of lime, cilantro and this awesome beer cheese sauce from Guy Fieri.

TIPS FOR REDUCING SPICE LEVEL: Once you blend the chili sauce run it through a fine mess strainer to collect the seeds and stems from the chipotles and chilies. Of course, if you enjoy a five-alarm chili, you can skip this step and add the seeds to the chili. 





Chili Sauce Ingredients:
4 dried chili peppers, we used 2 dried guajillo and two dried ancho chilies
2 cups boiling water
1 can (8 oz) tomato sauce
1-2 chipotles in adobe sauce

After toasting the chilies for a few minutes (until fragrant) pour boiling water over the chilies and remove from heat to steep and rehydrate the chilies for at least 10 minutes

Chili Ingredients:
5 strips of thick bacon cut into 1-2 inch strips
1 diced white onion
1 diced red onion
1 diced rib celery
1 diced bell pepper (red)
1 diced jalapeno (seeded)
1 lb stew meat (cubed)
2 lbs ground beef (we used 80-20 grass-fed beef)
2-3 tsp crushed garlic
1 bottle beer (we used a red ale)
2-3 cups of beef broth (push more if chili reduces too quickly)
Optional: 1 can black beans and 1 can red kidney beans

Chili Spices:
2 tablespoons chili powder
1 tablespoon of Mexican oregano
1 tablespoon of cumin
2 tsp of black pepper
1 tsp of cayenne pepper
2 tablespoon brown sugar
1/2 tsp cinnamon
2 tsp worcestershire sauce