Eddie's Award Winning Chili Recipe - Panning The Globe
"This award winning chili is the absolute best, with a robust meaty flavor, the perfect amount of heat, beef, pork, beans, fresh chile peppers, awesome spices, onions, garlic, tomatoes and beer. (freezes well too) Everyone needs a great chili con carne recipe in their repertoire!..."
INGREDIENTS
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3 Anaheim chiles, roasted, peeled, chopped
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3 poblano chiles, roasted, peeled, chopped
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12 ounces of bacon, cut crosswise into 1/4-inch strips and sautéed until almost crisp. Reserve 3 tablespoons of bacon fat.
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3 tablespoons bacon fat (rendered from the bacon)
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2 tablespoons vegetable oil (canola, grape seed or your favorite)
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2 red bell peppers, seeds and ribs removed, diced
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2 jalapeño peppers, seeds and ribs removed, minced
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2 yellow onions, peeled and diced
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1 head garlic, peeled and minced (10-12 garlic cloves, 6 tablespoons minced garlic)
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1 pound boneless beef chuck, trimmed of fat and gristle, cut into 1/2-inch cubes
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2 pounds ground beef
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1 pound sweet Italian sausage, casings removed
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3 tablespoons chili powder (Try using 3 different chili powders for great depth of flavor - I use ancho, chipotle and Mexican)
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2 teaspoons cayenne pepper (Half this amount for less heat)
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2 teaspoons ground coriander
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2 teaspoons ground cumin
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2 teaspoons granulated garlic
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2 teaspoons granulated onion
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2 teaspoons hot paprika (not smoked)
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2 teaspoons kosher salt
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2 teaspoons freshly ground black pepper
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2 cups tomato sauce
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8 ounces tomato paste
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12 ounces of your favorite beer (I use an IPA because I like the hoppy flavor)
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1 cup chicken stock
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2 15-ounce cans kidney beans, with juice
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2 15-ounce cans pinto beans, with juice
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Optional Garnishes:
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1 bunch green onions, thinly sliced or 1 red onion, finely chopped
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Shredded cheddar cheese or Monterey Jack
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Sour cream
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