Dragon's Breath Chili

Ingredient

• 3 tbsp bacon grease or canola oil
• 2 tbsp unsalted butter
• 3 anaheim chiles roasted, peeled, chopped
• 3 poblano chiles roasted, peeled, chopped
• 2 red bell peppers diced
• 2 jalapenos chiles minced
• 2 yellow onions diced
• 1 head garlic minced
• 1 pound boneless chuck trimmed and cut into 1/4-inch cubes
• 2 pound ground beef coarse grind
• 1 pound bulk Italian sausage
• 3 tbsp chili powder
• 2 tsp cayenne pepper
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp granulated garlic
• 2 tsp granulated onion
• 2 tsp hot paprika
• 2 tsp kosher salt
• 2 tsp freshly ground black pepper
• 2 cups tomato sauce
• 1 cup tomato paste
• 12 oz lager beer
• 1 cup chicken stock
• 2 15.5-ounce cans kidney beans with juice
• 2 15.5-ounce cans pinto beans with juice
• 1 bunch green onions thinly sliced
• 1 cup shredded Cheddar

Instructions

1. Prep: Add the bacon grease and butter to a large stockpot over high heat.
2. Cook the vegetables and garlic: Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized, about 5 minutes. Add the garlic and saute 1 minute longer.
3. Cook the chuck: Add the chuck and brown, about 4 minutes.
4. Cook the ground beef: Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much.
5. Cook the meat: Cook until the meat is nicely browned and cooked through, 7 to 10 minutes.
6. Add peppers and spices: Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute.
7. Add liquids and beans: Add the tomato sauce and paste, and stir to caramelize, about 2 minutes. Stir in the beer and stock.
8. Mix everything and simmer: Add the kidney and pinto beans; lower the heat and simmer, about 2 hours.