Chili That’s HOT

Dragon’s Breath Chili
Prep Time: 10 min
Inactive Prep Time: 2 hr 0 min
Cook Time: 15 min
Serves: 10 to 15 servings

Pair with: A fruity merlot, zinfandel or riesling

Ingredients
• 2 tablespoons butter
• 3 tablespoons bacon grease, or canola oil
• 2 red bell peppers, diced (about 2 cups)
• 2 jalapenos, minced (about 2 tablespoons)
• 3 Anaheim chiles, roasted, peeled, chopped
• 3 poblano chiles, roasted, peeled, chopped
• 2 yellow onions, diced (about 2 cups)
• 1 head garlic, minced (about 1/4 cup)
• 1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
• 2 pounds ground beef, coarse grind
• 1 pound bulk Italian sausage
• 2 teaspoons granulated onion
• 2 teaspoons granulated garlic
• 3 tablespoons chili powder
• 2 teaspoons hot paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons cayenne pepper
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 cups tomato sauce
• 1 cup tomato paste
• 12 ounces lager beer
• 1 cup chicken stock
• 2 (15.5-ounce) cans pinto beans, with juice
• 2 (15.5-ounce) cans kidney beans, with juice

• Saltine crackers, for garnish
• 1 bunch green onions, thinly sliced
• 1 cup shredded Cheddar

Directions:
In large stock pot over high heat, add butter and bacon grease. Add bell
pepper, jalapeno, chiles and onion and cook until caramelized, about 5
minutes. Add garlic and sauté a minute longer. Add chuck and brown. Add
ground beef and sausage to brown and stir gently, trying not to break up the
ground beef too much. Cook until meat is nicely browned and cooked through,
about 7 to10 minutes. Add in granulated onions, granulated garlic, chili
powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1
minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in beer
and chicken stock. Add beans, lower heat and simmer for 2 hours.

Garnish with Crackers, green onions and cheese.