Kevin's Silver-Award Chile

By JimMac

Ingredients

• 2 tablespoons butter
• 3 tablespoons bacon grease, or canola oil
• 1/2 lb diced cooked bacon ( used for topping)
• 2 red bell peppers, diced
• 2 Anaheim chiles, roasted, peeled, chopped
• 2 poblano chiles, roasted, peeled, chopped
• 2 yellow onions, diced (about 2 cups)
• minced (about 1/4 cup)
• 1 to 2 pounds ground beef
• 1 pound sweet Italian sausage
• 1 pound sirloin tips (small)
• 1 Tablespoon Creole seasoning
• 2 teaspoons granulated onion
• 2 teaspoons granulated garlic
• 3 tablespoons chili powder
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoons cayenne pepper
• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 15 ounces tomato sauce
• 8 ounces tomato paste
• 12 ounces lager beer
• 1 cup chicken stock
• 1 (15 ounce) can Bush's chili bean with juice
• 2 (15.5-ounce) cans kidney beans, with juice

Details

Servings 12

Preparation

Step 1

Roast chiles on a open grill until skin is dark. Cool and peel off skin and remove seeds. Dice chilies into pieces. In large pot over high heat, add butter and bacon grease. Add bell pepper, chiles and onion and cook until caramelized, about 5 minutes. Add garlic and saute a minute longer. Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much. Cook until meat is nicely browned and cooked through, about 7 to10 minutes. In a seperate small skillet over medium high heat season beef tips with salt and pepper and brown. Once the meat is browned, add it in with the other meat. Then add in granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in beer and chicken stock. Add beans, lower heat and simmer for 2 hours.

Serve in bowls and top with bacon, cheddar cheese, a dollop of sour cream and diced white onions.