Whenever I have an abundance of sweet peppers and chilies I like to make this recipe. It may seem strange to cook such a spicy dish in the summer months but hot foods can actually help cool you off. Serving this chili with plenty of cold beer doesn’t hurt either.
Ingredients
* 4 tablespoons lard or butter
* 2 yellow onions, diced (about 2 cups)
* 2 red bell peppers, seeded and diced (about 2 cups)
* 4-6 various sweet peppers, seeded and diced (about 2-3 cups)
* 4 jalapenos or hinkelhatz, seeded and minced
* 4 cloves garlic, minced
* 1 pound ground beef
* ¼ pound bulk chorizo
* Spice mix, below
* ½ cup tomato paste
* 1 quart tomato sauce
* 2 tablespoons honey
* 12 ounces beer (Fireman’s Four is great)
* 1 cup chicken stock
* 1 cup dried beans, cooked (3 cups prepared) or 2 cans pinto beans, drained
* 1 cup shredded cheddar, for garnish
Directions
In large stock pot over medium high heat, add the lard or butter. Add the onions and a pinch of salt and cook until almost translucent. Add the peppers and jalapenos and cook until slightly caramelized, about 6 minutes. Add garlic and sauté a minute longer. Add the ground beef and chorizo. Cook until the meat is nicely browned and cooked through, about 7 to 10 minutes. Add in the spice mix, stir to combine, and cook for 1 minute. Stir in the tomato paste and cook for 2 minutes. Stir in the tomato sauce, honey, beer, and chicken stock. Add the beans and bring to a boil. Lower the heat and simmer for 1½ -2 hours. Season to taste with salt and pepper. Serve hot with a handful of shredded cheddar.
Spice Mix
* 1 tablespoon granulated onion
* 1 tablespoon granulated garlic
* 3 tablespoons chili powder
* 1 tablespoon ground chipotle
* 2 teaspoons smoked paprika
* 1 tablespoon ground cumin
* 1 teaspoon ground coriander
* 1 teaspoon cayenne pepper
* 1 tablespoon kosher salt
* 2 teaspoons black pepper
In a bowl, combine all spices together.
Source: Melissa Vance, JBG Contributor