Chili sauce — the kind smothering the nachos and Frito pies at concession stands across the country — is the perfect consistency. It's neither too thick and saucy nor too thin and broth-y; it's just right.
Rinse pinto beans, then add to a bowl and cover with water and 2 tablespoons apple cider vinegar.
Cover and soak 24 hours.
Drain the soaking water, rinse the beans again, and add them to a crock pot.
Cover with water and season with 1 tablespoon chili powder, 1 tablespoon salt, and 1 teaspoon pepper.
Cook on low 8 to 10 hours.
Using a ladle, transfer cooked beans to a blender.
You need about 1/2 cup of bean liquid in the blender, and the rest should be drained beans.
Blend on medium speed until pureed, like refried beans.
You need three cups cooked and pureed beans.
The remaining cooked beans can be pureed and frozen, or left whole to freeze or use in other dishes.
Brown ground meat with diced onions in a stock pot or Dutch oven.
Add broth, crushed garlic, 3 cups pureed beans, and all seasonings to the pot.
Simmer for 20 to 30 minutes, stirring occasionally to make sure the beans don't stick.
In a small bowl, mix together tapioca or arrowroot powder with 1/2 cup of water.
Slowly pour into the chili, stirring as you pour.
The chili will go from soupy and watery to thick and creamy.
If, after a few minutes it does not get thick, mix together an additional tablespoon of starch with 3 more tablespoons of water and add that into the chili sauce.
You should be fine without having to add more thickener, though.
Taste and adjust seasonings if needed, then serve.
Enjoy!
Chili Cheese Dog: Use a sprouted or sourdough bun and a grass-fed hot dog, such as Applegate. Generously ladle on the chili sauce, and top with raw cheddar and lacto-fermented sauerkraut, ketchup, and/or mustard.
Chili Cheese Nachos: Top Wardee's homemade tortilla chips (or non-gmo blue corn chips for gluten-free) with chili sauce. Sprinkle on raw cheddar generously. Stick it under the broiler until the cheese bubbles, then garnish with fresh or pickled jalapenos. YUM!
Chili Cheese Fries: Cut potatoes (or parsnips!) into French fry shape or use a spiralizer. Deep-fry in tallow until crisp, then drain on a paper towel and season to taste. Spoon on chili sauce and finish off with grated cheese. I like mustard on my chili cheese fries as well.
Or feel free to eat this as regular ol' chili — with a side of cornbread. No matter how you fix it, I'm pretty sure you won't be disappointed.
Real Food Chili Sauce