This Week in Grocery

Last Updated: June 25, 2015

We've hit that magical time of year when everything is in bloom and the sun seems like it will never set. So get out the grill, get out the lawn chairs (or if you're lucky, the hammock) and celebrate summer. Try the recipe on our chili endcap on top of a hot dog - the uncured wieners from Beeler's Pure Pork would be especially good for homemade chili dogs. The leftovers (if you have any!) will make an easy lunch to bring to work.

Two-Bean Chili

adapted from the Smitten Kitchen

Yield: About 9 cups chili


  • 1 TBSP olive oil
  • 1 medium onion, chopped small
  • 3 cloves garlic, minced
  • 2 TBSP chili powder
  • 1 tsp cayenne (optional)
  • 1 1/2 tsp sea salt
  • 12 oz beer
  • 14.5 oz can fire roasted crushed tomatoes
  • 25 oz can kidney beans, drained and rinsed
  • 25 oz can pinto beans, drained and rinsed


Heat oil in the bottom of a medium-sized heavy pot. Once warm, add onion and cook for 5 minutes, until translucent. Add spices and salt and cook for 2 minutes, until browned and deeply fragrant. Add beer and scrape up any bits stuck to the pot. Boil until reduced by half. Simmer all of the ingredients except the drained and rinsed beans for 20 minutes, then add the beans and simmer it 10 minutes more. If the mixture looks dry, add 1/4 cup water and simmer for another few minutes.

To Make Chili Dogs:

Grill your hot dogs over medium heat until they get a light char. Grill the buns briefly if you'd like no more than a minute, as they will burn fast. You can also paint the buns with vegetable oil or butter before grilling. Try our new Angelic Bakehouse Sprouted Hot Dog Buns they're locally made! Top dogs with a scoop of chili, garnish with chopped red onions and shredded cheddar or jack cheese and a dash or two of hot sauce.

Need some kitchen inspiration? Check out the Wedge on Pinterest!