Dragon’s Breath Chili

Ingredients

• 3 Tbsp. bacon grease or canola oil
• 3 Tbsp butter
• 3 whole jalapenos (roasted, peeled, chopped)
• 3 poblano peppers (roasted, peeled, chopped)  
• 2 yellow onlions
• 1 head of garlic, minced
• 2 pounds ground beef (course grind)
• 2 pounds boneless chuck (trimmed into 1/4-inch cubes)
• 1 pound Italian sausage
• 3 tablespoons chili powder
• 2 tsp. cayenne pepper
• 2 tsp. ground coriander
• 2 tsp. ground cumin
• 2 tsp. smoked paprika
• 2 tablespoons kosher salt
• 2 tablespoons black pepper
• 2 cups tomato sauce
• 1 small can of tomato paste
• 9 ounces dark beer (remaining is reserved for the chef)
• 1 cup of chicken stock
• 1 can of kidney beans, with juice
• 1 can of pinto beans, with juice
• French fries or saltine crackers for garnish
• 1 bunch of green onions for topping (optional)
• 1 cup of shredded cheddar to top (not optional)

Directions

1. Add the bacon grease and butter to a large stockpot over high heat.
2. Add the chuck and brown, about 4 minutes. (remove the chuck, until step 5)
3. Add the chiles, and onions, and cook until caramelized, about 5 minutes.
4. Add the garlic and saute 1 minute longer.
5. 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 browned chuck back in.
6. Add the chili powder, cayenne, coriander, cumin, paprika, salt and black pepper, and cook until fragrant, about 1 minute.
7. 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
8. Lower the heat and simmer, at least 2 hours.
9. Serve the chili in bowls over French Fries and garnish with crackers, green onions, Cheddar, whatever.