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This large-batch chili combines chuck, ground beef, sausage and canned beans. The title makes no unverified competition or award claim.
Ingredients and measurements
- 3 Anaheim chiles, roasted, peeled, and chopped
- 3 poblano chiles, roasted, peeled, and chopped
- 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 cloves, approximately 6 tablespoons); 12 ounces bacon, cut crosswise into 1/4-inch strips, sautéed until almost crisp (reserve 3 tablespoons rendered fat)
- 1 pound boneless beef chuck, trimmed and cut into 1/2-inch cubes
- 2 pounds ground beef
- 1 pound sweet Italian sausage, casings removed; 3 tablespoons rendered bacon fat
- 2 tablespoons vegetable oil (such as canola or grapeseed)
- 3 tablespoons chili powder (blend of ancho, chipotle, and Mexican recommended); 2 teaspoons cayenne pepper
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons granulated garlic; 2 teaspoons granulated onion
- 2 teaspoons hot paprika
- 2 teaspoons kosher salt; 2 teaspoons freshly ground black pepper
- 2 cups tomato sauce (passata style, not ketchup)
- 8 ounces tomato paste
- 12 ounces beer, preferably IPA; 1 cup chicken stock
- 2 cans kidney beans (15 ounces each), with liquid
- 2 cans pinto beans (15 ounces each), with liquid; 1 bunch green onions, thinly sliced or 1 red onion, finely chopped
- Shredded cheddar cheese or Monterey Jack
- Sour cream; Water, as needed to prevent drying during the long simmer
Preparation and cooking
- Stage 1
Roast Anaheim and poblano chiles under a monitored broiler, turning until skins blister. Steam briefly in a covered heat-safe bowl, then peel and chop. Cook bacon and reserve three tablespoons fat.
- Stage 2
In a large heavy pot heat that fat and oil. Soften peppers and onions, add garlic briefly and move vegetables aside. Brown chuck in batches, then ground beef and sausage, checking ground meat reaches 160°F.
- Stage 3
Return vegetables and bacon, stir in spices, tomato sauce and paste, then beer, stock and canned beans with their liquid. Bring to a simmer.
- Stage 4
Cook gently around two hours, stirring and adding water if needed, until chuck is tender. Taste before adding further salt or heat and serve with optional garnishes.
Four pounds of meat plus four cans of beans require a large pot with ample stirring space. Divide between pots if necessary.
How large is the batch?
Why watch the chiles?
Broiler intensity varies. Turn when blistered rather than leaving a fixed interval that may burn the flesh.
Storage and serving
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Recipe source and alternatives
Preparation notes
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- How large is the batch?
Four pounds of meat plus four cans of beans require a large pot with ample stirring space. Divide between pots if necessary.
- Why watch the chiles?
Broiler intensity varies. Turn when blistered rather than leaving a fixed interval that may burn the flesh.