DRAGONS BREATH CHILI

Dragons Breath Chili image

Provided by Julia Ferguson

Categories Chili

Time 3h

Number Of Ingredients 26

2 Tbsp butter
3 Tbsp bacon grease or canola oil
2 red bell peppers, diced (abt 2 cups)
2 jalapenos, minced (abt. 2 tbsp)
3 anaheim chilies, roasted peeled and chopped
2 yellow onions, diced (abt. 2 cups)
1 head, garlic minced (abt. 1/4 cup)
1 lb boneless chuck roast, trimmed and cut into 1/4" cubes
2 lb ground beef, coarse grind
1 lb bulk, italian sausage
2 tsp onion powder
2 tsp garlic powder
2 tsp hot paprika
2 tsp ground cumin
2 tsp ground corriander
2 tsp cayenne pepper
2 tsp kosher salt
2 tsp black pepper
2 c tomato sauce
1 c tomato paste
12 oz lager beer
1 c chicken stock
2 15 oz kidney beans, with juice
1 15 oz pinto beans, with juice
1 bunch green onions, thinly sliced
1 c shredded cheddar cheese

Steps:

1. In large pot, over high heat add butter and bacon grease or canola oil.
2. Add bell pepper, jalapeno, chilies and onion. Cook until carmalized, about. 5 min. Add garlic and saute one min longer.
3. Add chuck and brown. Add ground beef and sausage. Cook until meat is nicely browned and cooked through.
4. Add in all the spices and cook for 1 min.
5. Add in tomato sauce and paste and stir for 2 min. Stir in beer and chicken stock. Add beans, lower heat and simmer for 2 hours. Serve in bowls, garnish with green onions and cheddar cheese.
6. NOTES: 1. left out butter and bacon grease, used 5 tbsp canola oil 2. did not use anaheims, only used jalapenos 3. instead of chuck roast, used 1 lb. lean ground chuck 4. replaced hot paprika with smoked paprika 5. left out salt 6. instead of lager beer, used 12 oz chicken broth 7. drained juice from all beans 8. replaced 1 can of kidney beans with 1 can of black beans 9. left out green onions 10. served with sour cream