Sunday, February 5, 2012

Super "Super Bowl" Chili

2 Tbsp. olive oil
1 large onion (about 1-2 cups), chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1 large jalapeno pepper, seeds removed, chopped
4 large garlic cloves (2-3 Tbsp), finely chopped
1 large whole poblano pepper
1 large whole jalapeno pepper
1 large whole Anaheim pepper
1 1/2 pounds ground chuck
1/2 pound spicy Italian sausage
3/4 pound chuck roast, chopped into 1/4 inch cubes
2 tsp. ground coriander
2 tsp. ground cumin
1 tsp. ground cinnamon
2 tsp. smokey paprika
1 tsp. cayenne pepper
2 tsp. granulated garlic
2 tsp. granulated and toasted onion
3 Tbsp. Chili powder
2 tsp. freshly ground pepper
1 bottle (12 oz) Porter or lager beer
1 1/2 tsp. kosher salt
1 can (14 1/2 oz) crushed tomatoes
1 can (14 1/2 oz) petite diced tomatoes
1 can (14 1/2 oz) petite diced tomatoes with green chilies
Small amount of water (to rinse tomato cans)
(Optional: 1 can white kidney beans, with juice and 1 can red kidney beans with juice)

Roast the Poblano, Anaheim, and 1 jalapeno pepper on the grill until well-charred (about 10 minutes), turning so all sides are blackened. Remove from grill and put into a dish, cover with foil so they steam. Remove outside peeling and seeds. Roughly chop and set aside.

In a large Dutch oven, heat olive oil on high heat. When rippling, add green and red bell peppers, jalapeno, and onion. Cook until well caramelized (should be dark brown) for about 5-10 minutes. Add garlic and give it a good stir for about a minute longer. Remove from pan.

Add ground chuck and sausage and brown. Drain fat off meat and remove from pan. Next add the chuck pieces and brown well. Leave any juices in pan and after meat it browned, put all the peppers (including the roasted ones) back into the pot and add the spices: coriander, cumin, cinnamon, paprika, cayenne pepper, granulated garlic, granulated onion, Chili powder, and black pepper. Mix well and cook for about 2 minutes or until you smell the lovely fragrance of the spices.

De-glaze pan by adding about half the bottle of the beer. Stir to get all the bits off the bottom of the pan. Then pour the remainder of the beer into the pan. Add salt, all of the tomato products and water. Give it a good stir and turn heat to simmer once it comes to a boil. Cook uncovered for 1-3 hours, adding extra water if needed. If using, add beans about 1/2 hour before serving (or when you reheat it, if you make it ahead of time). You can make this chili ahead of time and reheat it for the "big" game!

Serve with homemade oven fries and Cheesy Beer Sauce. Serve with your favorite toppers: shredded cheddar cheese, guacamole, sour cream,fresh green onion, minced fresh jalapeno.

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