Wes's Chili - Winner of The Ideal Kitchen Chili Cook-Off

Ingredients

2 TBS butter
3 TBS bacon grease or canola oil
2 red bell peppers, roasted and seeded (about 2 cups)
2 chipotle in adobo, seeded and minced (found in the Mexican Food section of your grocery store)
3 Anaheim chilies, roasted peeled, seeded and chopped
3 Poblano chilies, roasted, peeled, seeded and chopped
2 yellow onions, diced (about 2 c.)
1 head garlic, minced (about 1/4 c.)
1 lb boneless chuck, trimmed and cut into 1/4" cubes
2 lbs ground beef, coarse grind
1 lb bulk sweet Italian sausage
2 tsp. granulated onion
2 tsp. granulated garlic
3 TBS chili powder
2 tsp. hot paprika
2 tsp ground cumin
2 tsp. ground coriander
2 tsp. cayenne pepper
2 tsp. kosher salt
2 tsp. freshly ground black pepper
2 c tomato sauce
1 c tomato paste
12 ounces lager beer
1 c chicken stock
2 (15.5 oz) cans pinto beans, with juice *(optional)
2 (15.5 oz.) cans kidney beans, with juice *(optional)
*if no beans are used, add more lager and chicken stock
Saltine crackers, for garnish
1 bunch green onions, thinly sliced
1 c shredded cheddar

Temperature: ° F

Instructions

In large Emile Henry Stewpot, over med. heat add butter and bacon grease. Add next five ingredients. Cook until caramelized, about 5 minutes. Add Garlic and saute a minute longer. Meanwhile brown meats and add to first ingredients. Add in seasonings. 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 two hours.

Garnish with saltines, green onions and shredded cheddar