DRAGON'S BREATH CHILI

Dragon's Breath Chili image

Provided by adopt a greyhound

Time 3h20m

Yield 1 large pot, 10-15 serving(s)

Number Of Ingredients 26

2 tablespoons butter
3 tablespoons bacon grease or 3 tablespoons canola oil
2 red bell peppers, diced (about 2 cups)
2 jalapenos, minced (about 2 tablespoons)
3 anaheim chilies, roasted, peeled, chopped
3 poblano chilies, roasted, peeled, chopped
2 yellow onions, diced (about 2 cups)
1 head garlic, minced (about 1/4 cup)
1 lb boneless chuck, trimmed and cut into 1/4-inch cubes
2 lbs ground beef, coarse grind
1 lb bulk Italian sausage
2 teaspoons granulated onion
2 teaspoons granulated garlic
3 tablespoons chili powder
2 teaspoons hot paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons cayenne pepper
2 teaspoons kosher salt
2 teaspoons black pepper, freshly ground
2 cups tomato sauce
1 cup tomato paste
12 ounces lager beer
1 cup chicken stock
2 (15 1/2 ounce) cans pinto beans, with juice
2 (15 1/2 ounce) cans kidney beans, with juice

Steps:

In large stock pot over high heat, add butter and bacon grease.
Add bell pepper, jalapeno, chiles and onion and cook until caramelized, about 5 minutes.
Add garlic and saute a minute longer.
Add chuck and brown.
Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much.
Cook until meat is nicely browned and cooked through, about 7 to10 minutes.
Add in granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute.
Add in tomato sauce and paste and stir for 2 minutes.
Stir in beer and chicken stock.
Add beans, lower heat and simmer for 2 hours.
Serve in bowls over Double-Fried French Fries and garnish with Saltine crackers, green onions and shredded Cheddar.