12 ounces of bacon, cut crosswise into 1/4-inch strips and sautéed until almost crisp. Reserve 3 tablespoons of bacon fat.
3 tablespoons bacon fat (rendered from the bacon)
2 tablespoons vegetable oil (canola, grape seed or your favorite)
2 red bell peppers, seeds and ribs removed, diced
2 jalapeño peppers, seeds and ribs removed, minced
2 yellow onions, peeled and diced
1 head garlic, peeled and minced (10-12 garlic cloves, 6 tablespoons minced garlic)
1 pound boneless beef chuck, trimmed of fat and gristle, cut into 1/2-inch cubes
2 pounds ground beef
1 pound sweet Italian sausage, casings removed
3 tablespoons chili powder (Try using 3 different chili powders for great depth of flavor – I use ancho, chipotle and Mexican)
2 teaspoons cayenne pepper (Half this amount for less heat)
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons hot paprika (not smoked)
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cups tomato sauce
8 ounces tomato paste
12 ounces of your favorite beer (I use an IPA because I like the hoppy flavor)
1 cup chicken stock
2 15-ounce cans kidney beans, with juice
2 15-ounce cans pinto beans, with juice
1 bunch green onions, thinly sliced or 1 red onion, finely chopped
Shredded cheddar cheese or Monterey Jack
Roast the Chilies: Preheat the oven to broil (500ºF) Set an oven rack at the top, directly under the broiler. Spread the chiles out on a low-sided oven tray and roast for 15-20 minutes, turning peppers with tongs every five minutes, until their skins are about 60-70% blackened on all sides. Put the hot peppers directly into a paper bag. Roll down the top of the bag so they’re tightly contained. Let them sit and steam for 15-20 minutes until the skins are loosened and easy to peel off. Peel off skins, remove seeds and membranes, and chop.
Sauté Chilis and Aromatics: Add the bacon grease and oil to a large heavy pot or Dutch oven (6-quart), over medium-high heat. Add the chopped chiles, red bell peppers, jalapeño peppers and onions. Cook for 5 minutes or until the vegetables just start to become translucent. Add garlic and cook 1 minute longer. Transfer all the sautéed vegetables to a bowl and set aside. No need to wash the pot, you’ll use it to brown the meat.
Brown the Meats: Add the cubed beef chuck to the pot and cook, stirring often, until lightly browned on all sides, about 4 minutes. Add the ground beef and sausage and cook for 7-10 minutes, stirring to break up the sausage and ground beef, until the meat is no longer pink. Return the cooked vegetables to the pot along with the reserved bacon.
Add Spices: Add the 3 tablespoons of chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper. Cook, stirring, for 1 minute, until fragrant.
Add the Rest of the Ingredients: Add the tomato sauce and paste. Cook, stirring, for 2 minutes, to combine. Add beer, chicken stock, kidney beans with their liquid and pinto beans with their liquid. Bring to a boil, lower to a simmer, and cook for 2 hours, uncovered.
To Serve: Ladle chili into bowls. Top with garnishes or put garnishes into small bowls for self serve.