From Beth and Jody Osmund/Cedar Valley Sustainable Farm


1/2 cup vegetable oil
2 large onions, chopped
6 cloves garlic, sliced (six teaspoons minced garlic if you don’t have fresh)
1 pound ground beef
1 pound ground pork
1 (24-ounce) can tomato sauce
1 tablespoon fresh lime juice
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
1 tablespoon kosher salt
2 (12-ounce) bottles dark beer
3 (14-ounce) cans diced tomatoes
1 (46 fluid ounces) can tomato juice
3 (14-ounce) cans chili beans
1-2 large dried ancho peppers


Heat the oil in a large stock pot over medium heat. Crumble the beef and pork into the pot. Cook, stirring frequently, until no longer pink. Add the onion, garlic, and spices until onions soften.

Add the lime juice and beer. Stir in the tomatoes, tomato sauce, tomato juice, and beans. Drop in dried peppers. Simmer for hours. Taste periodically and add spices to taste. (Sometimes I add a tablespoon of cocoa power to give a richer, smoky taste, but didn’t do this with the Soup and Bread chili.)

Serve with bowls of chopped scallions, sour cream, cilantro, and cheddar cheese as add-ins.


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