As a Texan, I prefer my chili the traditional way which is to focus on the flavor from the chilies and to load it with tons of meat. I know there are plenty of folks that prefer beans in their chili, so I decided to augment my popular Texas Chili recipe by removing the chuck roast and adding two types of beans.
This recipe makes a big ole batch of chili. Depending on the size of your family, you may want to cut the recipe in half. All of the ingredients are already cooked, so you only need to simer it for 3 hours. However, we find it best when simmered all day. Actaully, it's even better the next day after it is refrigerated over night. This recipe will require a large slow cooker or dutch oven. It has a medium spiciness level. You can adjust that by adding more or less chili seasoning and chipotle peppers in adobo.
Recipe: https://www.meatchurch.com/blogs/recipes/chili-with-beans
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