This chili will set your tastebuds on fire.....in a good way! This jalapeño corn bread adds more subtle spice and the extra cheesy goodness will have your family coming back for more.
- 3 tablespoons bacon grease or vegetable oil (you can also substitute olive 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, trimmed and cut into 1/4-inch cubes
- 2 pounds ground beef
- 1 pound spicy 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 (you can substitute regular or smoked paprika)
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 cups tomato sauce
- 1 cup tomato paste
- 12 ounces lager beer
- 1 cup beef stock
- 1 15.5-ounce cans kidney beans, with juice (if you love beans, feel free to double this)
- 1 15.5-ounce cans pinto beans, with juice (if you love beans, add another can)
- Favorite Toppings: Sour Cream, Cheddar Cheese, Tortilla chips
Add the bacon grease and butter to a large stockpot over high heat.
Add all the chilis, red bell peppers and onions and cook until caramelized, about 5 minutes. Add the garlic and saute 1 minute longer. Add the chuck and brown, about 4 minutes. 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 the tomato sauce and paste, and stir to caramelize, about 2 minutes.
Stir in the beer and stock. Add the kidney and pinto beans, and pour the chili into your slower cooker.
Set your slow cooker to low and cook for about 6-8 hours.
Ladle into individual bowls and serve with your favorite toppings…..preferably in front of a roaring fire with a glass of red wine.
TIP #1: If you want to tone down the heat in the chili, cut the amount of chilis in half. If you remove the seeds from the jalapenos, that will also cut down the spice factor. TIP #2: It really makes a difference to use bacon grease. Cook up some bacon for breakfast, and save the grease to make this chili.