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Eddie's Award Winning Chili Recipe - Panning The Globe

Ingredients

• 3 Anaheim chiles, roasted, peeled, chopped
• 3 poblano chiles, roasted, peeled, chopped
• 12 ounces of bacon, cut crosswise into 1/4-inch strips and sautéed until almost crisp. Reserve 3 tablespoons of bacon fat.
• 3 tablespoons bacon fat (rendered from the bacon)
• 2 tablespoons vegetable oil (canola, grape seed or your favorite)
• 2 red bell peppers, seeds and ribs removed, diced
• 2 jalapeño peppers, seeds and ribs removed, minced
• 2 yellow onions, peeled and diced
• 1 head garlic, peeled and minced (10–12 garlic cloves, 6 tablespoons minced garlic)
• 1 pound boneless beef chuck, trimmed of fat and gristle, cut into 1/2-inch cubes
• 2 pounds ground beef
• 1 pound sweet Italian sausage, casings removed
• 3 tablespoons chili powder (Try using 3 different chili powders for great depth of flavor – I use ancho, chipotle and Mexican)
• 2 teaspoons cayenne pepper (Half this amount for less heat)
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons granulated garlic
• 2 teaspoons granulated onion
• 2 teaspoons hot paprika (not smoked)
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 cups tomato sauce
• 8 ounces tomato paste
• 12 ounces of your favorite beer (I use an IPA because I like the hoppy flavor)
• 1 cup chicken stock
• 2 15-ounce cans kidney beans, with juice
• 2 15-ounce cans pinto beans, with juice
• Optional Garnishes:
• 1 bunch green onions, thinly sliced or 1 red onion, finely chopped
• Shredded cheddar cheese or Monterey Jack
• Sour cream