Directions

If you have a Dutch oven, I suggest using it.  I use my 6-quart for this recipe and if I had a bigger one, I must might us that instead.

1.  Heat your Dutch oven over medium heat and allow it to fully come to temperature.  Add your ground meat and let it cook, stirring often.  I do not add oil as I don’t want oil in my finished chili.  Letting the meat cook in its own fat avoids the need, but keep the temperature at medium or medium low.  You want to cook, but not crisp-brown, the meat. NOTE:  If your meat begins to brown too quickly, give it a good stir and add about 1/4 c. of water, stir again, cover and let it steam for a few minutes.  The water will evaporate out over time and cause no harm whatsoever.
2. While the meat is cooking, heat your oven to 250 degrees and put the dried chile peppers, if using, on a metal pie plate and roast for 5-6 minutes.  Remove from over, put in warm water and allow to soak for 10 minutes.  Remove stems and seeds, chop and set aside until you reach step 6.
3. When the meat is fully cooked through, add the balsamic vinegar, stir, and allow it to cook until there is no more liquid in the pot, maybe 7-10 minutes or so.  Sounds odd, yes, but it gives a hint of sweetness while not imparting any vinegar flavor to the final chili.  Trust me.  Add the beef bouillon.  Stir.
4. Remove the casing from the andouille sausage and chop it.  Add it to the meat, stir, remove from the pot and cover.  Do not drain the fat.
5. Add the chopped onion and green pepper to the pot and allow to cook only until it begins to soften.
6. Add the garlic and the chile peppers (if using) and cook another 1-2 minutes.  Do not brown or burn the garlic, it will make your chili bitter.
7. Return the meat to the pan, stir to incorporate the vegetables with the meat, and sprinkle with the chili powder and cumin.  Stir and allow to cook for 1-2 minutes.
8. Add both cans of tomatoes.  Stir, cover with a lid, reduce heat to a very low simmer and allow to slowly cook for 2 hours, or more if you’re busy.  No harm will be done.
9. Drain and rinse the beans, add to the chili when it is finished simmering, along with the corn and the juice from 1 lime.  Stir, cover and allow to rest for a few hours.
10. Done.  Freeze some, enjoy some, give a little to the neighbors, whatever.  You have a great pot of chili.
11. Top with any combination of the following:  Sour cream, cilantro, shredded cheddar or Colby jack cheese, sliced jalapeños, more lime, scallions, tortilla chips….whatever you like.