Two Meat-Two Bean Chili

The thing that amazes me about chili is that it’s a dish with so much flavor yet it’s so easy to make. While you can let your chili slow cook all day so that the flavors get super deep and rich, I often make it as a weeknight meal since it mostly just requires dumping ingredients in a pot and letting them do their thing while I kick back with a beer (IPAs and pale ales pair perfectly with a spicy chili).

This recipe is my “manly man” chili created for my meat-asaurus husband. It’s spicy, super hearty and the perfect companion to Monday night football.

Two Meat-Two Bean Chili
1 lb ground beef or venison
6 slices bacon
1/2 onion, finely chopped
1 red pepper, finely chopped
1 jalapeno, chopped*
2 cloves garlic, minced
1 can cannellini beans
1 can black beans
1 can fire roasted tomatoes
1 C amber beer
2 C chicken broth
3 Tbsp tomato paste
1 1/2 Tbsp chili powder
2/3 tsp cinnamon
1/2 tsp chipotle powder
1/2 tsp cocoa powder
1-2 tsp salt, to taste
cracked black pepper
small shell noodles, shredded cheddar, sour cream for serving

In a large stockpot, saute bacon for 3-5 minutes until fat begins to render in the pan. Add the ground beef or venison and continue cooking until meat is browned and mostly cooked through.

Add onion, garlic, red pepper and jalapeno and continue cooking until vegetables begin to soften. If necessary, add 1 Tbsp olive oil to the pan to prevent vegetables from burning – you may have enough fat from your meats. Mix in chili powder, cinnamon, chipotle powder, cocoa powder and salt and toss well so that spices coat the meat and vegetables. Add beer and simmer for 10 minutes until liquid has reduced by half. Next, stir in tomato paste, fire-roasted tomatoes, chicken broth and both cans of beans. Let chili simmer for at least 20-30 minutes on low heat so that flavors can meld together. Season with salt and cracked black pepper to taste.

Serve over small shell noodles or rice with shredded cheddar cheese and/or sour cream. Serve with cornbread.

*Optional. You can also remove most of the seeds from the pepper before adding it to the chili to add just a little heat. If you like the full monty, keep the seeds in!