Award Winning Chili

Recipe by Lisa Goldfinger

makes 5 to 6 servings

Ingredients

• 1 - 2 Anaheim chiles, roasted, peeled, chopped

• 1 - 2 poblano chiles, roasted, peeled, chopped

• 6 ounces of bacon, cut crosswise into ¼-inch strips

• 1 tablespoon vegetable oil

• 1 red bell pepper, seeds, and ribs removed, diced

• 1 jalapeño pepper, seeds and ribs removed, minced

• 1 yellow onion, peeled and diced

• 6 garlic cloves, minced

• 1 pound boneless beef chuck, trimmed of fat and gristle, cut into ½-inch cubes

• 1 pound ground beef

• 1/2 pound sweet Italian sausage, casings removed

• 2 tablespoons chili powder

• 1 teaspoon cayenne pepper (Half this amount for less heat)

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon granulated garlic

• 1 teaspoon granulated onion

• 1 teaspoon hot paprika

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 1 cup tomato sauce

• 6 ounces tomato paste

• 6 ounces of your favorite beer

• 1 cup chicken stock

• 1 15-ounce cans of kidney beans, with juice

• 1 15-ounce cans of pinto beans, with juice

Preparation

1. Sauté bacon in a large heavy pot or Dutch oven until almost crisp, remove and set aside

2. Add the chopped chiles, red bell peppers, jalapeño peppers, and onions. Cook for 5 minutes or until the vegetables just start to become translucent. Add garlic and cook 1 minute longer. Transfer all the sautéed vegetables to a bowl and set aside. No need to wash the pot.

3. Add the oil and cubed beef chuck to the pot and cook, stirring often, until lightly browned on all sides. Remove from pot and set aside.

4. Add the ground beef and sausage and cook, stirring to break up the sausage and ground beef, until the meat is no longer pink. Drain and return to the pot.

5. Return the cubed beef chuck, and the cooked vegetables to the pot along with the reserved bacon.

6. Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper. Cook, stirring, for 1 minute, until fragrant.

7. Add the tomato sauce and paste. Cook, stirring, for 2 minutes, to combine. Add beer, chicken stock, kidney beans with their liquid, and pinto beans with their liquid. Bring to a boil, lower to a simmer, and cook for 2 hours, uncovered, stirring occasionally until meat is tinder.

8. If the chili gets too thick as it cooks add a bit of water.

9. Serve with optional garnish

• 1 bunch green onions, thinly sliced

• 1 red onion, finely chopped

• Shredded cheddar cheese or Monterey Jack

• Sour cream

Keywords: Soup Main