New Recipe: Chili that is more of a meat sauce

I think I make a great chili.  I  named it Red Ribbon Chili because at the time it was good but I was in search of perfection.  Although I never changed the name I have made a few changes over time.  My chili is hearty and chunky so I wanted another recipe that would be more of a chili meat sauce.  What comes to mind is a Coney Island chili sauce served over hot dogs even though I have never had a Coney Island dog.  My thought was that it is a finely crumbled meaty sauce with no beans.  I found the original  recipe on Food Republic but made several changes to come up with what I have below.  It had spices in it that I was afraid would make it more mole tasting.  There is only one final variation I want to try to satisfy my spicy tastes but this is a great recipe if you don't like it too spicy and by the next day I loved it even more as is.  It has a black pepper heat with a tiny touch of sweet but not a chili pepper or hot sauce heat so I will try adding one tablespoon more chili powder and either a jalapeno (maybe pureed or finely minced) or some hot sauce to avoid the chunks.  I'll update you on the progress.

MEATY BEEFALO BEER CHILI
1 lb. ground buffalo meat
1 lb. ground lean beef
1 onion, diced
3 cloves garlic, minced
2 (14.5 oz.) cans tomato sauce
1 (10 oz.) can fire roasted tomatoes
3 T. tomato paste
1 (4 oz.) can fire roasted green chilies, drained
1 chipolte pepper in adobo, pureed (1 ice cube)
1 T. chili powder (increase to 2 next time)
1 t. cumin
1 t. oregano
1 t. brown sugar
½ t. coarse black pepper
¼ t. salt
1 bay leaf
1 can (14.5 oz.) Guinness Stout beer
2 (14.5 oz.) cans white beans, drained, rinsed

Preheat a large Dutch oven to medium high. Add oil and ground meat. Cook and crumble till browned and no longer pink. Remove meat and drain off fat. Add a touch more oil and onion. Saute on medium low heat till translucent, add garlic and saute another minute. Add tomato sauce, tomatoes and juice, tomato paste, drained green chilies, chipolte pepper, and spices. Stir to combine and bring to a boil. Stir in beer and bring back to a boil. Reduce heat to low, cover and simmer 1 hour. Add beans and simmer another hour or if cooking ahead let cool and reserve last hour for when you are ready to heat and eat.

Notes: 

• I did add beans to this but it is mainly meat vs beans so it is worth the addition
• Chipolte peppers in adobo come in a 4 oz. can. When you open a can, remove the seeds from the peppers, if you don’t like it too hot and puree the entire can. Pour into ice cube trays and freeze. Transfer to a zip top bag.
• If you are afraid of Buffalo just double the beef but seriously you won’t notice a difference and buffalo is leaner.