Scott and Bill’s Tailgate Chili

by Jana Harvey on April 13, 2011

2 tablespoons butter
3 tablespoons bacon grease
2 red bell peppers, diced (about 2 cups)
2 jalapenos, minced (about 2 tablespoons)
3 Anaheim chiles, roasted, peeled, chopped
3 Poblano chiles, roasted, peeled, chopped
2 yellow onions, diced (about 2 cups)
1 head garlic, minced (about 1/4 cup)
1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
1 pound ground beef, coarse grind
1 pound ground lamb, coarse grind
1 pound 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 freshly ground black pepper
1/2 cup brown sugar
2 cups tomato sauce
1 cup tomato paste
12 ounces lager beer
1 cup chicken stock
2 (15-ounce) cans pinto beans, with juice
2 (15-ounce) cans kidney beans, with juice
Saltine crackers, for garnish
1 bunch onions, thinly sliced
1 cup shredded cheddar cheese

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 to 10 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 and garnish with Saltine crackers, green onions and shredded Cheddar.

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