INGREDIENTS

• 3 lbs. Dakota ground beef
• 2 tablespoons cooking oil
• 1 sweet onion
• 1 green bell pepper
• 1 red bell pepper
• 4 carrots
• 1 (14-oz.) can petite diced tomatoes
• 1 (28-oz.) can tomato purée
• ½ (16-oz.) can Bush's baked beans (approximately 8 oz.)
• ¼ bottle Negra Modelo dark beer
• ¼ cup sweet barbecue sauce
• ¼ cup Heinz ketchup
• 1 tablespoon beef bouillon
• 2–3 cups beef stock, depending on desired consistency

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SIGNATURE CHILI SEASONING BLEND

Combine the following seasonings to taste:

2 tbs Chili powder

1 tbs Onion powder

1 tbs Garlic powder

1tbs Paprika

1 tbs Red pepper flakes

1 tbs Cayenne pepper

1tbs Salt

1 tbs Black pepper

1 tbs Unsweetened cocoa powder

1 tbs Cinnamon

1 tbs Cumin

1 tbs Seasoned salt

Editor's note: repare the blend before cooking so it can be added in stages.

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INSTRUCTIONS:

1.Brown the beef.

Heat the oil in a large Dutch oven over medium-high heat. Add the ground beef along with one-quarter of the prepared chili seasoning blend. Cook, breaking up the meat, until nearly browned. Remove the beef from the pot and set aside. Carefully blot excess grease with paper towels.

2.Create the vegetable base.

While the beef cooks, chop the onion, bell peppers, and carrots into manageable pieces. Place them in a food processor and blend until finely puréed. Add the vegetable mixture to the Dutch oven along with another quarter of the seasoning blend. Cook for 3–4 minutes, stirring occasionally.

3.Build the flavor.

Return the beef to the pot. Stir in the petite diced tomatoes, tomato purée, dark beer, beef bouillon, ketchup, barbecue sauce, and remaining chili seasoning. Gradually add 2–3 cups of beef stock, adjusting the amount to achieve your preferred consistency.

4.Add the secret ingredient.

Place the baked beans in a food processor and blend until smooth or your desired consistancy. Stir the puréed beans into the chili. This adds a touch of sweetness while creating a thick, velvety texture.

5.Let it simmer.

Stir everything together and bring to a gentle simmer. Reduce the heat to low, partially cover, and cook for 45–60 minutes, stirring occasionally, until the beef is fully cooked, the carrots are tender, and the flavors have melded beautifully. Taste and adjust seasonings as desired.

The Finishing Touch

Serve piping hot and let everyone personalize their bowl with their favorite toppings. Set out small dishes of sour cream, chopped onions, shredded cheese, sliced jalapeños, and crunchy tortilla chips. A warm slice of cornbread on the side makes it even better.

Cerese’s Kitchen Tip: Don't skip the cocoa powder and cinnamon! They aren't meant to make the chili taste sweet. Instead, they add subtle warmth and depth that complement the savory beef and tomatoes.