Prep 20 mins
Cook 3 hrs
From Guy Fieri- Food Network
- 2 tablespoons butter
- 3 tablespoons bacon grease or 3 tablespoons canola oil
- 2 red bell peppers, diced (about 2 cups)
- 2 jalapenos, minced (about 2 tablespoons)
- 3 anaheim chilies, roasted, peeled, chopped
- 3 poblano chilies, roasted, peeled, chopped
- 2 yellow onions, diced (about 2 cups)
- 1 head garlic, minced (about 1/4 cup)
- 1 lb boneless chuck, trimmed and cut into 1/4-inch cubes
- 2 lbs ground beef, coarse grind
- 1 lb bulk Italian sausage
- 2 teaspoons granulated onion
- 2 teaspoons granulated garlic
- 3 tablespoons chili powder
- 2 teaspoons hot paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons cayenne pepper
- 2 teaspoons kosher salt
- 2 teaspoons black pepper, freshly ground
- 2 cups tomato sauce
- 1 cup tomato paste
- 12 ounces lager beer
- 1 cup chicken stock
- 2 (15 1/2 ounce) cans pinto beans, with juice
- 2 (15 1/2 ounce) cans kidney beans, with juice
- In large stock pot over high heat, add butter and bacon grease.
- Add bell pepper, jalapeno, chiles and onion and cook until caramelized, about 5 minutes.
- Add garlic and saute a minute longer.
- Add chuck and brown.
- 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.
- 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 over Double-Fried French Fries and garnish with Saltine crackers, green onions and shredded Cheddar.
The greatest chili I've ever...EVER...made. So rich and flavorful without hardly any spiciness. Don't fear all those peppers. They are FLAVOR!
Wonderful recipe that I tried after seeing Guy prepare it on his show. This gave me the nice, thick "pub style" chili I had been searching for. Easy to prep, easy to make disappear. Friends gave it multiple thumbs up.
Thanks for posting this recipe. It does take a lot of prep work, but the flavor is good. I broiled the chilis in the oven, and the skin slipped right off once they turned black. This is something that needs to sit overnight in the fridge for the flavors to really come together. It was very hot the first day, but by day 3 was very flavorful with only a touch of heat. If I make this again, we'll use more chilis. I also did not feel the chuck or sausage were really necessary for the flavor. I would only use ground beef next time. This was entered into a chili cook off at my husbands work (with Marines) and out of 8 entries made 2nd place. A non traditional chili won, one with corn in it.