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
