This chili was definitely one for meat-eaters. We used sirloin steak, porterhouse steak, and filet mignon! The use of dried ancho chiles and dried chipotle chiles is always a good spicy mix. We have learned not to use nearly as much sugar as these recipes require and that was a good thing.
We served the chili over beans and raw onions. I had a feeling that this one might be a little bland, so I made some guacamole to serve alongside. We discovered that the chili was even better when we put a little guacamole on top! The chili scored a 2.93 but probably would have scored slightly higher if it had actually called for the guacamole garnish.
We tried Yards India Pale Ale (brewed in Philadelphia). This one was a winner.
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