Chili Bowl

Ingredients

3 Anaheim chiles, roasted, peeled, chopped
3 poblano chiles, roasted, peeled, chopped
12 ounces of bacon, cut crosswise into 1/4-inch strips and sautéed until almost crisp.
Reserve 3 tablespoons of bacon fat.
3 tablespoons bacon fat (rendered from the bacon)
2 tablespoons vegetable oil (canola, grape seed or your favorite)
2 red bell peppers, seeds and ribs removed, diced
2 jalapeño peppers, seeds and ribs removed, minced
2 yellow onions, peeled and diced
1 head garlic, peeled and minced (10–12 garlic cloves, 6 tablespoons minced garlic)
1 pound boneless beef chuck, trimmed of fat and gristle, cut into 1/2-inch cubes
2 pounds ground beef
1 pound sweet Italian sausage, casings removed
3 tablespoons chili powder (Try using 3 different chili powders for great depth of flavor – I use ancho, chipotle and Mexican)
2 teaspoons cayenne pepper (Half this amount for less heat)
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons hot paprika (not smoked)
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cups tomato sauce
8 ounces tomato paste
12 ounces of your favorite beer (I use an IPA because I like the hoppy flavor)
1 cup chicken stock
2 15-ounce cans kidney beans, with juice
2 15-ounce cans pinto beans, with juice

Optional Garnishes:
1 bunch green onions, thinly sliced or 1 red onion, finely chopped
Shredded cheddar cheese or Monterey Jack
Sour cream

Instructions

1. Roast the Chilies: Preheat the oven to broil (500ºF) Set an oven rack at the top, directly under the broiler. Spread the chiles out on a low-sided oven tray and roast for 15-20 minutes, turning peppers with tongs every five minutes, until their skins are about 60-70% blackened on all sides. Put the hot peppers directly into a paper bag. Roll down the top of the bag so they’re tightly contained. Let them sit and steam for 15-20 minutes until the skins are loosened and easy to peel off. Peel off skins, remove seeds and membranes, and chop.
2. Sauté Chilis and Aromatics: Add the bacon grease and oil to a large heavy pot or Dutch oven (6-quart), over medium-high heat. 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, you’ll use it to brown the meat.
3. Brown the Meats: Add the cubed beef chuck to the pot and cook, stirring often, until lightly browned on all sides, about 4 minutes. Add the ground beef and sausage and cook for 7-10 minutes, stirring to break up the sausage and ground beef, until the meat is no longer pink. Return the cooked vegetables to the pot along with the reserved bacon.
4. Add Spices: chili powders, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper. Cook, stirring, for 1 minute, until fragrant.
5. Add the Rest of the Ingredients: 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.
6. To Serve: Ladle chili into bowls. Top with garnishes or put garnishes into small bowls for self serve.