Beef, Sausage and Roasted Pepper Chili (Print-Friendly Version)
This large-batch chili combines chuck, ground beef, sausage and canned beans. The title makes no unverified competition or award claim.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 3 Anaheim chiles, roasted, peeled, and chopped
02 - 3 poblano chiles, roasted, peeled, and chopped
03 - 2 red bell peppers, seeds and ribs removed, diced
04 - 2 jalapeño peppers, seeds and ribs removed, minced
05 - 2 yellow onions, peeled and diced
06 - 1 head garlic, peeled and minced (10-12 cloves, approximately 6 tablespoons)
07 - 12 ounces bacon, cut crosswise into 1/4-inch strips, sautéed until almost crisp (reserve 3 tablespoons rendered fat)
08 - 1 pound boneless beef chuck, trimmed and cut into 1/2-inch cubes
09 - 2 pounds ground beef
10 - 1 pound sweet Italian sausage, casings removed
11 - 3 tablespoons rendered bacon fat
12 - 2 tablespoons vegetable oil (such as canola or grapeseed)
13 - 3 tablespoons chili powder (blend of ancho, chipotle, and Mexican recommended)
14 - 2 teaspoons cayenne pepper
15 - 2 teaspoons ground coriander
16 - 2 teaspoons ground cumin
17 - 2 teaspoons granulated garlic
18 - 2 teaspoons granulated onion
19 - 2 teaspoons hot paprika
20 - 2 teaspoons kosher salt
21 - 2 teaspoons freshly ground black pepper
22 - 2 cups tomato sauce (passata style, not ketchup)
23 - 8 ounces tomato paste
24 - 12 ounces beer, preferably IPA
25 - 1 cup chicken stock
26 - 2 cans kidney beans (15 ounces each), with liquid
27 - 2 cans pinto beans (15 ounces each), with liquid
28 - 1 bunch green onions, thinly sliced or 1 red onion, finely chopped
29 - Shredded cheddar cheese or Monterey Jack
30 - Sour cream
31 - Water, as needed to prevent drying during the long simmer
# How to Make It:
01 - 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.
02 - 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.
03 - Return vegetables and bacon, stir in spices, tomato sauce and paste, then beer, stock and canned beans with their liquid. Bring to a simmer.
04 - 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.
# Extra Suggestions:
01 - Four pounds of meat plus four cans of beans require a large pot with ample stirring space. Divide between pots if necessary.
02 - Broiler intensity varies. Turn when blistered rather than leaving a fixed interval that may burn the flesh.