The Best Chili
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Cook time: 
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Serves: 8 servings
 
Ingredients
  • 1½ pounds ground beef (preferably grass fed)
  • 1 pound ground pork (pastured and/or organic)
  • 1 teaspoon ground fennel
  • 1 large onion or 2 medium onions, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, chopped
  • 1 green pepper, chopped
  • 3½ tablespoons chili powder
  • 1 tablespoon sweet paprika (you could also use smoked here)
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1½ teaspoons coriander
  • dash cayenne pepper (to taste)
  • 12 ounces dark beer (I use Guinness)
  • 1 6 ounce can tomato paste
  • 1 28 ounce can crushed tomatoes
  • 1 cup bone broth
  • 1 chipotle chili pepper in adobo sauce (just one pepper out of the can), chopped
  • 3 tablespoons apple cider vinegar
  • Salt and pepper to taste (I used 3 teaspoons salt and 1 teaspoon pepper)
  • 2 15 ounce cans kidney, pinto, white or black beans (I use the Chili Beans from Westbrae Natural), drained
  • 1 red pepper, chopped
  • 2 cups frozen corn
Instructions
  1. In a large pot over medium heat, brown beef and pork, stirring to break up any large pieces.
  2. When meat is paritally cooked, add ground fennel and stir well.
  3. Add onion and garlic and cook until translucent.
  4. Add carrots and green pepper.
  5. In small bowl, combine chili powder, paprika, oregano, onion powder, garlic powder, coriander, 1 teaspoon salt and 1 teaspoon pepper.
  6. Add spices to meat mixture and mix well.
  7. Cook 5 minutes.
  8. Add beer, tomato paste, crushed tomatoes, bone broth, chili pepper, and apple cider vinegar.
  9. Stir well. Let pot come to a simmer and then reduce heat to low.
  10. If cooking for a long time (I'd recommend it), cover but crack the lid.
  11. Stir occasionally.
  12. About 30 minutes before you're ready to serve, add the beans, the red pepper and the frozen corn.
  13. Salt and pepper to taste.
  14. Serve with shredded cheese, corn bread or whatever else you like with your chili.
Notes
Crock pot directions: After adding the spices to the meat, transfer to a crock pot and follow the rest of the steps in the crock pot. You may want to omit the bone broth as the crock pot tends to make it a bit runnier.

This makes a fairly thick chili. If you like your chili a bit thinner, add more bone broth.
Recipe by Tracy B. at https://tracyb.blog/the-best-chili/