The Chili To End All Other Chilis

Head to https://squarespace.com/sipandfeast to save 10% off your first purchase of a website or domain using code SIPANDFEAST. Today we're making the best chili you've ever had. This chili is dark, smoky, and full of amazing flavor. I hope you enjoy it! WATCH OUR FOOD/COOKING PODCAST: https://www.youtube.com/channel/UC05WUqc7GiWsUKMAX6jBJoQ SUPPORT ON PATREON: https://www.patreon.com/sipandfeast MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast ****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** CLASSIC CHILI PRINT RECIPE: https://www.sipandfeast.com/classic-chili/ INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates) Ingredients 4 tablespoons (56 grams) vegetable oil divided 1 large onion diced 2 pounds (908 grams) ground chuck 1 6-ounce (175 grams) can tomato paste 2 (8 grams) teaspoons salt 1 tablespoon (12 grams) granulated garlic 2 tablespoons (25 grams) sugar 3 16-ounce (3 454-gram) cans kidney beans drained 1 12-ounce (340 grams) bottled Guinness 2 cups low sodium beef stock 1 ½ ounces (40 grams) 70% dark chocolate cayenne pepper to taste, see notes below For the ground spice mixture 2 dried ancho chiles stems and seeds removed 2 dried chipotle chiles stems and seeds removed 2 teaspoons (7 grams) ground cinnamon 2 tablespoons (25 grams) chili powder note: if not using whole dried chiles increase to 5 tablespoons 3 tablespoons (30 grams) ground cumin ¼ cup (10 grams) crushed tortilla chips FOLLOW ME ON INSTAGRAM: https://www.instagram.com/sipandfeast/ Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.