There are many, many versions of chili. I like the more traditional versions. This one uses ground beef as well as steak for a nice texture difference. It has a bit of kick. If you like it hotter, just add more chipotle or jalapenos.

Ingredients

• 1/2 pound Bacon, cut into small 1/2-inch pieces
• 1 pound Ground Beef
• 1/2 pound Steak (such as sirloin tip), cut into 1/2-inch cubes
• 1 Jalapeno Pepper, stem and seeds removed, minced fine
• 1 cup Corn
• 1 15-ounce can of Tomato Sauce
• 1 bottle of Wheat Beer
• 2 cups of water
• 2 tablespoons of Chipotle puree
• 2 tablespoons Chili Powder
• 2 tablespoons Paprika
• 1 tablespoon Garlic Powder
• 2 teaspoons ground Cumin
• 2 tablespoons Brown Sugar
• 16 ounces Pinto Beans
• 1 large Tomato, diced small

• Prep Time: 15 minutes
• Cook Time: 120 minutes

• Total Time: 135 minutes

Preparation

Serves 6-8. This recipe can easily be doubled or tripled.
In a medium pot over medium-low heat, add the cut bacon. Cook until crispy. Remove with a slotted spoon and place on a paper towel until needed.

Turn up the heat to high and add the ground beef and steak. Cook until browned. Drain off the excess fat.

Return the pot to the heat and add the cooked bacon and all of the remaining ingredients except for the beans and diced tomato.

Mix well. Bring to a boil, then turn down to a simmer. Cook for about two hours, stirring occasionally.

If the chili gets too thick, add some water.

Twenty minutes before you're done simmering the chili, add the beans and diced tomato.

Things that go nicely with Chili: Shredded Cheddar Cheese, Sour Cream, Fried Corn Tortilla Strips or Chips, Pickled Jalapenos, Salsa, Chopped Onion