2nd best chili in Spokane

Ingredients

Ingredients

• 12 oz bacon, cut into 1/4 inch strips
• 1 lb boneless beef chuck, cut into 1/2 inch cubes
• 2 lb ground beef
• 1 lb sweet italian sausage, casings removed
• 3 count anaheim chilis, roasted, peeled, and chopped
• 3 count poblano chilis, roasted, peeled, and chopped
• 2 count red bell peppers, seeded and diced
• 2 count jalapenos, seeded and minced
• 2 count yellow onions, peeled and diced
• 30 oz kidney beans, with liquid
• 30 oz pinto beans, with liquid
• 1 bunch green onions, thinly sliced
• 8 oz tomato paste
• 1 cups chicken stock
• 2 cups tomato sauce
• 3 tbsp bacon fat, rendered
• 2 tbsp vegetable oil
• 3 tbsp chili powder
• 2 tsp cayenne pepper
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp granulated onion
• 2 tsp hot paprika
• 12 oz beer
• 6 tbsp garlic, peeled and minced
• 2 tsp granulated garlic
• 2 tsp kosher salt
• 2 tsp freshly ground black pepper
• 1 cup shredded cheddar or monterey jack
• 1 cup sour cream

Instructions

1. Set oven to broil at 500F. Roast whole chilis for 15-20 minutes, turning every 5 minutes until skins are 60% blackened.
2. Place roasted chilis in a paper bag, roll closed, and steam for 15 minutes. Peel skins and remove seeds.
3. Saute bacon in a large pot until almost crisp; remove bacon and save the grease.
4. Add bacon grease and vegetable oil to the pot over medium-high heat. Cook peppers and onions for 5 minutes, then add garlic and cook for 1 minute. Transfer to a bowl and set aside.
5. Brown the cubed beef chuck in the same pot until lightly browned on all sides, about 4 minutes.
6. Add ground beef and sausage to the pot, cooking for 7-10 minutes while breaking it up until no longer pink.
7. Return the cooked peppers, onions, and bacon to the pot.
8. Stir in chili powder, cayenne, coriander, cumin, granulated onion, paprika, salt, and pepper. Cook for 1 minute until fragrant.
9. Stir in tomato sauce and tomato paste, cooking for 2 minutes.
10. Pour in beer, chicken stock, and beans with their liquid. Bring to a boil.
11. Reduce heat to a simmer and cook uncovered for 2 hours, stirring occasionally.
12. Ladle into bowls and serve with shredded cheese and sour cream.

Notes

Do not wash the pot between steps to ensure you keep all the flavorful browned bits from the meat and vegetables. For the best texture, ensure your beef chuck is cut into uniform half-inch cubes.