When we got ready to open little goat diner in the west loop in Chicago, I knew we needed a tasty chili with a fun spice profile.  I have been to so many chili cook offs over the years and what I always enjoy is a spice that just comforts me and has the feeling of warmth!  Not too spicy, just layers of flavor with a bit of spice!

Chili Base
2 cloves garlic, rough chopped
2 cups Yellow onion, rough chopped
14.5 oz can diced tomatoes (with juice) 
¼ C Worcestershire  
¼ C Dijon

Sweat onions and garlic until softened.

Add remaining ingredients, simmer for 30 minutes.

Allow to cool and then puree in blender

For the Beef Chili:
2 lb Ground Beef
2 cups yellow onions, diced
1 cup pineapple, diced
1 cup granny smith apple, peeled and diced
1 Tbsp Chili Powder
½ Tbsp This Little Goat Went to India
1 batch Chili Base
1 14.5 oz cans diced tomatoes with juice
1 14.5 oz can garbanzo beans, drained
1 14.5 oz can kidney beans, drained
¼ cup Pickled Peppers, drained and rough chopped

Brown beef in a wide pot. Do not strain. Add onions, pineapple and apple. Sweat until tender. Add spice mix and mix unil thoroughly combined. Season with salt.

Add chili base and canned tomatoes. Cook uncovered over medium-low heat for 2 hours, stirring regularly.

Add beans and pickled peppers and taste for seasoning.