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Shared By Brad Johnson

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

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