Recipe
3 tablespoons bacon grease or canola oil
2 tablespoons unsalted butter
3 Anaheim chiles, roasted, peeled, chopped
3 poblano chiles, roasted, peeled, chopped
2 red bell peppers, diced
2 jalapenos chiles, minced
2 yellow onions, diced
1 head garlic, minced
1 pound boneless chuck, grilled and cut into 1/4-inch cubes
2 pounds ground beef, coarse grind
1 pound bulk Italian sausage
3 tablespoons chili powder
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
1 Tbsp. Cocoa Powder
2 cups tomato sauce
1 cup tomato paste
12 ounces lager beer
1 cup chicken stock
1 cup strong coffee
Two 15.5-ounce cans kidney beans, with juice
Two 15.5-ounce cans pinto beans, with juice
Instructions
Pre heat grill to a high heat. Coat a room temperature chuck roast with olive oil and salt and pepper both sides liberally. Grill chuck roast on both sides (7 mins. per side). Roast Poblano and Anaheim Chilis directly over flame on grill turning frequently until skins are charred. Remove roast from grill and let rest for 5 mins and then cut steak into small cubes. Remove chilis from grill, remove skins and chop up. Add the oil and butter to a large stockpot over high heat. Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized, about 5 minutes. Add the garlic and saute 1 minute longer. Add the chuck. Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through, 7 to 10 minutes. Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute. Add cocoa powder.
Add the tomato sauce and paste, and stir to caramelize, about 2 minutes. Stir in the beer,stock, and coffee. Add the kidney and pinto beans; lower the heat and simmer, about 2 hours.
Serve the chili in bowls over Hot dogs, Double-Fried French Fries and garnish with crackers, green onions and Cheddar.
