First time's the charm

Chili has long been something I won't touch. It was a big deal when I started with the white chili. I am constantly trying to be less picky and eat more variety. Michael had a chili cook-off at work so I decided I would try to make a chili and like it. I loved this chili!! And I wasn't the only one,

it was voted the best chili of the day and I won some money for it! It's a bit more labor intensive than a traditional recipe, but oh so worth it. It also has some heat, which I love!

Dragon's Breath Chili

1 Tbsp butter

1.5 Tbsp canola oil

1 red bell pepper, diced

1 big jalapeno, minced

1 large poblano chile, roasted, pelled, and chopped

1 yellow onion

1/8 cup minced garlic

1/2 lb boneless chuck, trimmed and cut into 1/4 inch cubes

1 lb ground beef

1/2 lb italian sausage

1 tsp minced onion

1 tsp garlic powder

1.5 Tbsp chili powder

1 tsp paprika

1 tsp ground cumin

1 tsp ground coriander

1 tsp cayenne pepper

1 tsp salt

1 tsp pepper

1 cup tomato sauce

1/2 cup tomato paste

6 oz lager beer

1/2 cup chicken broth

1 (15.5 oz) can kidney beans (dark red), with juice

1 (15.5 oz) can pinto beans, with juice

In a large stock pot over high heat, add butter and oil. Add bell pepper, jalapeno, chile, and onion and cook until caramelized, about 5 minutes. Add garlic and saute a minute longer. Add chuck and brown. Add ground beef adn sausage to brown adn stir gently, trying not to break up the ground beef too fine. Cook until meat is browned through, about 7 minutes. Add in minced onion, garlic powder, and remainder of the spices. Cook 1 minute. Add in tomato sauce and paste adn stir for 2 minutes. Stir in beer and chicken broth. Add beans. Lower heat and simmer 2 hours, or move to a crock pot if you need the mobility.

Enjoy! I loved this with fritos, and they helped cut the heat. SO good and definitely a keeper recipe in the Long house!