William & Mary Chili Recipe

tracyRecipes

Serves 10

Ingredients

  • 3 tablespoons bacon grease
  • 2 tablespoons unsalted butter
  • 2 poblano chilies, roasted, peeled, chopped
  • 2 red bell peppers, diced
  • 2 jalapeños chilies, minced
  • 2 yellow onions, diced
  • ½ head garlic, minced
  • 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 chili powder
  • 2 teaspoons cayenne pepper
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons granulated garlic
  • 2 teaspoons granulated onion
  • 2 teaspoons paprika
  • 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
  • Two 15.5-ounce cans kidney beans, with juice
  • Two 15.5-ounce cans pinto beans, with juice
  • 1 bunch green onions, thinly sliced
  • 1 cup shredded Cheddar
  • 1 cup Sour Cream

Directions

Add the bacon grease and butter to a large stockpot over high heat. Add the poblano chilies, red bell peppers, jalapeno chilies and onions, and cook until caramelized, about 5 minutes. Add the garlic and sauté 1 minute longer. Add the chuck and brown, about 4 minutes. Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through, 7 to 10 minutes. Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute.

Add the tomato sauce and paste, and stir to caramelize, about 2 minutes. Stir in the beer and stock. Add the kidney and pinto beans; lower the heat and simmer, about 2 hours


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