Your patience has been rewarded! lol
Dragon's Breath Chili adapted from Guy Fieri
Ingredients:
3 tablespoons bacon grease (you can add the bacon to the chili)
2 tablespoons unsalted butter
4 Anaheim chiles, roasted, peeled, chopped
4 poblano chiles, roasted, peeled, chopped
2 red bell peppers, diced
3 jalapenos chiles, minced
2 yellow onions, diced
1 head garlic, minced
2 pound boneless chuck, trimmed and cut into 1/4-inch cubes
2 pounds ground beef, coarse grind
1 pound bulk 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 (I used smoked paprika)
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cups tomato sauce
1 cup tomato paste
12 ounces lager beer or a medium ale
1 cup chicken stock
Two 15.5-ounce cans kidney beans, with juice
Two 15.5-ounce cans pinto beans, with juice
1 bunch green onions, thinly sliced
1 cup shredded Cheddar
Directions:
1.Add the bacon grease and butter to a large stockpot over high heat. Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized, about 8 minutes.
2.Add the garlic and saute 1 minute longer. Add the chuck and brown, about 10 minutes.
3.Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much.
4.Cook until the meat is nicely browned and cooked through, 7 to 10 minutes.
5.Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute.
6.Add the tomato sauce and paste, and stir to caramelize, about 2 minutes.
7.Stir in the beer and stock. Add the kidney and pinto beans; lower the heat and simmer, about 2-3 hours.
8.Serve the chili in bowls and garnish with green onions and Cheddar.
I keep all my recipes in Microsoft word. If you want a work copy just PM me your email address.
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