Dan's Special Chili

I have a chili recipe that I absolutely love and trust me when I say, it's a big hit with the family. We decided to make another kind of chili to go along side our current recipe when we were having a big family get together. I will say up front that it wasn't my favorite chili recipe, but purely because I love a bean filled chili. Everyone else that tried it seemed to really enjoy it. Recipe 8 of 52 came from The New Kansas Cookbook: Rural Roots, Modern Table.


Dan's Special Chili

2 tbsp bacon drippings
2 onions, chopped
1 garlic clove, minced
3 tbsp chili powder
1 tbsp ground cumin

3 lbs (85% lean) ground beef
1 (15-ounce) can tomato sauce
1 (12-ounce) bottle dark beer
1 jalapeño pepper, minced
2 whole bay leaves
1 tsp salt
1 (15-ounce) can black beans, drained and rinsed

Sharp cheddar cheese, shredded
Corn chips

In a large pot or Dutch oven, heat the bacon drippings over medium heat.  Add the chopped onion and cook until lightly browned and tender, about 10 minutes. Add the garlic, chili powder, and cumin and cook for 1 minute more to allow the spices to "bloom."

Add the ground beef, breaking it up into small chunks. Cook until mostly browned, about 15 minutes. Stir in the tomato sauce and beer. Add the minced jalapeño pepper, bay leaves, and salt.  Stir in the black beans. Bring the chili to a boil over medium-high heat. Reduce the heat to low and simmer uncovered for 1 hour, stirring every 10 minutes or so. Remove the bay leaves before serving. This is a very thick, rich chili, but if thinner chili is preferred, add more beer or water as it simmers.

Serve the chili with shredded cheddar cheese and corn chips.

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