It was despis-ed, rejected: Soup Supper Chili

I spent Tuesday evening making this chili for the Youth Group Soup Supper only to have it returned to me on Thursday, untouched. I was mightily annoyed by this for reasons that aren't worth going into, but was happy to have it on hand last night when we had a houseful of hungry mouths to feed after the Dokime Five Kernels 5K.

Soup Supper Chili- makes 3 quarts
2 slices butt bacon
1 large onion, coarsely chopped
1 T paprika
1 T cumin
2 t oregano
1/2 t ancho chile pepper
1 1/4 t salt
1/2 t pepper
2 lbs ground beef
2 4 oz cans diced mild green chiles, undrained
30 oz can pinto beans, rinsed and drained
30 oz can black beans, rinsed and drained
2 cans low sodium beef broth
1/2 - 1 7.5 oz chipotle peppers, in sauce
1 can 14.5 oz diced tomatoes

Saute the bacon for a minute or two in a large dutch oven; add the onion and saute until it is soft. Meanwhile, brown the ground beef in a separate pan. Put the browned beef in a colander and rinse with hot water to remove the fat. Add it to the onion mix along with all the remaining ingredients. After bringing the chili to a boil, reduct the heat and simmer for an hour or so.

The recipe I based this on (which didn't have the beans or tomatoes and used 3 cups of water instead of the broth) suggested adding 2 T cornmeal and 1 1/2 apple cider vinegar before boiling. That might be worth a try next time. Or, increase the ground beef to 3 lbs, add another can of broth or tomatoes and the entire can of chipotles.