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flameDinnerSoups & StewsWeekend project
Kitchen Sink Chili
Prep25 mins
Cook2 hrs
Serves14
Ingredients
- 3 tablespoons vegetable oil, divided
- 1 ½ pound boneless short-ribs trimmed and cut into ½-inch cubes
- 1 pound ground beef
- ½ pound pork sausage (spicy or mild), removed from their casings
- 1 yellow onion, diced
- 3 cloves garlic
- 1 jalapeno, seeded and diced
- 2 banana peppers, seeded and diced
- 1 red bell pepper, roasted, seeded and diced
- 2 Anaheim chiles, roasted, peeled and chopped
- 2 poblano chiles, roasted, peeled and chopped
- 2 ½ tablespoons chili powder
- 2 tablespoons smoked paprika
- 1 ½ tablespoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 2 cups tomato puree
- 1 ½ (6 ounce) cans tomato paste (about ⅔-¾ cup)
- 12 ounces apricot ale (or flavor of your choice)
- ½ cup chicken stock
- 2 ears fresh corn, kernels and milk removed from cob
- 1 disc Mexican chocolate, broken into chunks
- 1 (15 ounce) cans pinto beans, with juices
- 1 (15 ounce) cans kidney beans, with juices
- 1 (15 ounce) can black beans, drained
- 1 bunch green onions, thinly sliced
- 1 cup shredded Cheddar
Instructions
- Place a large pot over medium-high heat and add 2 tablespoons oil. Season short ribs with salt and pepper and brown cubes, about 3 minutes. Remove from heat and drain into a colander, nesting in a mixing bowl.
- Add ground beef and sausage to pot and brown, about 3 minutes. Make sure to leave bite sized chunks of the ground mixture. Pour mixture over short ribs and allow excess liquid to drain. Set aside.
- Add remaining oil to pan and add onion and garlic. Saute for 3 minutes. Add peppers season with salt and pepper and continue to sauté, 5 to 6 minutes.
- Pour drained meats back into the pot, add spices and sauté for 5 minutes.
- Add tomato puree and tomato paste and stir. Reduce heat to medium, add ale and stock and simmer for 1 hour. Add corn, Mexican chocolate and beans into the pot. Stir and adjust seasonings.
- Allow chili to simmer for another 30 minutes, adjust seasonings and serve.
Originally published at spoonforkbacon.com. Reproduced for personal collection.