What can I use in place of beer?

If the concern is alcohol, you can use a non-alcoholic beer. There are even non-alcoholic IPAs. If the concern is gluten, you can use a gluten-free beer. Whatever the reason is, if you don't want to use beer at all, you can substitute an equal amount of chicken stock.

What do I do if I can't find Anaheim chile peppers?

We have had this issue and have doubled up on the poblano peppers, with great success!

Can this be cooked the day before and reheated the next day in my crockpot for a competition?

Yes absolutely. Just make sure you turn the crockpot on high heat for a bit to be sure the chili gets up to temp. Then, once it's hot you can put it on the "warm" setting.

I can't handle lots of heat. How can I make this chili milder?

Cut the cayenne in half or eliminate it completely. Cayenne doesn't add much in the way of flavor but it does add a substantial amount of heat. Also, be sure to remove all the seeds and white pith from the jalapeños. For an even milder chili, stick to a mild chili powder , such as ancho or Mexican Guajillo Chili Powder.

Eddie's Award Winning Chili Recipe

Description

A fantastic award winning chili con carne with a robust meaty flavor, the perfect amount of heat, beef, pork, beans, fresh chile peppers, awesome spices, onions, garlic, tomatoes and beer.

Ingredients

Units Scale

3 Anaheim chiles, roasted, peeled, chopped
3 poblano chiles, roasted, peeled, chopped
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 (passata, not ketchup for those in the UK)
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
Optional Garnishes:
1 bunch green onions, thinly sliced or 1 red onion, finely chopped
Shredded cheddar cheese or Monterey Jack
Sour cream

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Instructions

To 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.
To 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.
To 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: chili powders, 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, stirring occasionally.
To Serve, ladle chili into bowls. Top with garnishes or put garnishes into small bowls for self serve.

Notes

Should you drain and rinse the beans? In my experience draining and rinsing the beans is not required. If you're someone who feels otherwise, by all means drain and rinse - the outcome will still be terrific!

Prep Time: 1 hour 45 mins
Cook Time: 2 hours
Category: Main Dish
Method: simmer
Cuisine: Tex-Mex