Eddie's Award Winning Chili

What you need:

3 Anaheim chillies
3 poblano chillies
12 oz. bacon, chopped into pieces
3 Tbsp. bacon grease
2 Tbsp. vegetable oil
2 red bell peppers, seeded and diced
2 jalapenos, seeded and minced
2 yellow onions, diced
6 Tbsp. minced garlic
3 lb. ground beef
1 lb. sweet Italian sausage
3 Tbsp. chili powder (use 1 Tbsp. each of ancho, chipotle, and Mexican is even better)
2 tsp. cayenne pepper
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. hot paprika
2 tsp. salt
2 tsp. ground black pepper
2 cups tomato sauce
8 oz. tomato paste
12 oz. pale beer
1 cup chicken broth
2 cans (15 oz. each) kidney beans, undrained
2 cans (15 oz. each) pinto beans, undrained
1 bunch green onions, sliced
Shredded cheddar cheese or monterey jack cheese
Sour cream

Directions:

Place chillies on a baking sheet and roast under a broiler for 15 to 20 minutes, turning every 5 minutes until all sides have blackened.
Place chillies in a paper bag or zipper bag and seal tightly. Let steam for 15 to 20 minutes.
Peel blackened skin. Seed and chop.
In a large pot or Dutch oven, add bacon grease and oil over medium high heat.
Add chillies, red bell peppers, jalapenos, and onions and cook for 5 minutes. Remove from pot and set aside.
Add meat to pot (you may want to do this in batches), cook and crumble until meat is no longer pink.
Add vegetables and bacon to pot.
Add chili powder, cayenne, coriander, cumin, garlic powder, onion powder, paprika, salt, and pepper. Stir and cook for about 1 minute or until fragrant.
Add tomato sauce and paste. Cook while stirring for about 2 minutes.
Add beer, chicken broth, and beans.
Bring to a boil, then lower to a simmer. Cook for 2 hours, uncovered.
Serve chili topped with green onions, cheese, and sour cream, if desired.

Recipe from Panning the Globe

Posted on Fantastical Sharing of Recipes