David's Ultimate Game Day Chili

By davidv

To be prepared in K28060 — MCM360 6-qt. Cast Iron Pot with Trivet by Mark Charles Misilli

To take some of the heat out of this recipe, omit the chipotle peppers in the adobo and the cayenne pepper and use mild Italian sausage instead of hot.

Ingredients

• Ingredients:
• 1 – 1-1/2 lbs. beef chuck roast, cut into 1-inch cubes
• 1 lb. ground beef
• 1 lb. Italian sausage (mild or hot), casing removed and sausage crumbled
• Sea salt and freshly ground black pepper
• 1 large red onion, chopped
• 1 large red bell pepper, chopped
• 1 large yellow bell pepper, chopped
• 2 garlic cloves, chopped
• 1/2 can (7 oz.) chipotle peppers in adobo, chopped
• 1 can (4 oz.) chopped mild green chilies
• 1 can (16 oz.) crushed tomatoes
• 1 cup beef broth
• 1/2 cup chili sauce
• 1 Tbsp. chili powder
• 1 Tbsp. cumin powder
• 1/2 tsp. ground cayenne pepper
• 2 tsp. salt
• 1 bottle beer
• 1 small can tomato paste
• 1 can (16 oz.) red kidney beans
• 1 can (8 oz.) white cannellini beans
• 1 can (8 oz.) black beans
• Garnishes:
• Shredded cheddar cheese
• Sour cream
• Chopped green onions

Preparation

Step 1

Directions:

In a 6-qt. stock pot over medium heat, cook the meats together until evenly browned. Drain off the grease and season to taste with salt and pepper.

Add onion, bell peppers, and garlic. Cook until tender, about 5 – 7 minutes.

Add all other ingredients except the beans. Cook over low to medium heat for approx 1 – 1-1/2 hours. During the last 20 minutes of cooking time, add the beans.

Serve chili in big bowls and garnish with cheddar cheese, sour cream, and chopped scallions sprinkled over the top.