I love making a big pot of chili because it is so versatile. We will freeze leftovers, and pull it out for a quick dinner during a busy work week. You can serve it on it's own, with all the fixings, over baked potatoes, fries, tortilla chips, eggs, hot dogs, hamburgers, you name it. These chili beans are very unique, and unlike any I have tasted before. They are thick and hearty, with a nice BBQ flavor to them. Did I mention they are super easy, you might be able to raid your pantry and fridge on any night of the week to prepare these.
I tried to keep this chili on the healthier side by using extra lean pork, light beer, no salt added canned tomatoes, and reduced sodium beans.