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)
  • Anaheim chilies, roasted peeled, seeded and chopped
  • Poblano chilies, roasted, peeled, seeded and chopped
  • yellow onions, diced (about 2 c.)
  • 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

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