B&E Chili

• active time: 30 minutes
• total time: 2+ hours

Ingredients

2 cans (30oz) pinto beans, rinsed

2 cans (30oz) kidney beans, rinsed

3 cans (45oz) chicken broth/stock

Beef Chuck, or any other beef cubed into 1 inch cubes

1 sweet onion

4 cloves garlic

3 sun dried guajillo chile pods

3 sun dried new mexico chile pods

3 sun dried pasilla-ancho chile pods

3 whole serrano peppers

2 tsp cumin

1 tsp oregano

1 tsp salt

1 tsp pepper

More salt and pepper

Vegetable/Canola oil

Directions

Chili Sauce

1. Boil 2 cans (30oz) of chicken broth.

2. While the broth is boiling, deseed and remove the stems from all chile pods.

3. Add the finished chile pods to a bowl, and pour in the boiling chicken broth. Cover with saran wrap and let sit 30 minutes. Prepare the base while chile pods are steeping.

4. Once chile pods are finished, add ALL contents of the bowl to a blender.

5. Add diced up and deseeded serrano peppers, cumin, oregano, salt, and pepper to the blender as well.

6. Blend contents of the blender until there are NO chunks left of any size.

Base

1. Dice onions and mince garlic.

2. Season beef cubes in salt and pepper.

3. Heat a pan with the oil on medium-high heat until oil is smoking. Sear beef cubes, about a minute on 2 sides.

4. Reduce temperature to medium, and add onions and garlic. Cook contents of pot until onions are clear.

5. Add remaining can of chicken broth (15oz) and beans to the pan with beef and onions. Bring to a boil.

6. Once at a boil, add chili sauce. Bring to a boil again, then reduce to simmer temperature.

7. Simmer for 2 or more hours, stirring occasionally, OR slow cook for as long as desired. Leave lid off to thicken.

8. Enjoy!

Notes

You can use really any meat.

Broth will be more salty than stock. Beware.