Award Winning Championship Chili (Print-Friendly Version)
Packed with ground beef, bacon, roasted chiles, and sausage, this hearty chili is perfect for chilly winter gatherings or game day events. Smoky flavor and meaty texture make it one to keep handy.
# Ingredients You’ll Need:
→ Chiles and Aromatics
01 -
3 Anaheim chiles, roasted, peeled, and chopped
02 -
3 poblano chiles, roasted, peeled, and chopped
03 -
2 red bell peppers, seeds and ribs removed, diced
04 -
2 jalapeño peppers, seeds and ribs removed, minced
05 -
2 yellow onions, peeled and diced
06 -
1 head garlic, peeled and minced (10-12 cloves, approximately 6 tablespoons)
→ Meats
07 -
12 ounces bacon, cut crosswise into 1/4-inch strips, sautéed until almost crisp (reserve 3 tablespoons rendered fat)
08 -
1 pound boneless beef chuck, trimmed and cut into 1/2-inch cubes
09 -
2 pounds ground beef
10 -
1 pound sweet Italian sausage, casings removed
→ Fats and Oils
11 -
3 tablespoons rendered bacon fat
12 -
2 tablespoons vegetable oil (such as canola or grapeseed)
→ Spices and Seasonings
13 -
3 tablespoons chili powder (blend of ancho, chipotle, and Mexican recommended)
14 -
2 teaspoons cayenne pepper
15 -
2 teaspoons ground coriander
16 -
2 teaspoons ground cumin
17 -
2 teaspoons granulated garlic
18 -
2 teaspoons granulated onion
19 -
2 teaspoons hot paprika
20 -
2 teaspoons kosher salt
21 -
2 teaspoons freshly ground black pepper
→ Liquids and Bases
22 -
2 cups tomato sauce (passata style, not ketchup)
23 -
8 ounces tomato paste
24 -
12 ounces beer, preferably IPA
25 -
1 cup chicken stock
→ Beans
26 -
2 cans kidney beans (15 ounces each), with liquid
27 -
2 cans pinto beans (15 ounces each), with liquid
→ Optional Garnishes
28 -
1 bunch green onions, thinly sliced or 1 red onion, finely chopped
29 -
Shredded cheddar cheese or Monterey Jack
30 -
Sour cream
# How to Make It:
01 -
Preheat oven to broil at 500°F. Arrange Anaheim and poblano chiles on a low-sided baking tray and roast directly under the broiler for 15–20 minutes, turning every 5 minutes until skins are 60–70% blackened. Transfer hot chiles to a paper bag, seal, and let steam for 15–20 minutes. Peel, remove seeds and membranes, then chop.
02 -
In a large heavy pot or Dutch oven over medium-high heat, combine 3 tablespoons rendered bacon fat and 2 tablespoons vegetable oil. Add roasted and chopped chiles, red bell peppers, jalapeño peppers, and diced onions. Sauté for 5 minutes until vegetables begin to soften. Add minced garlic and cook for 1 minute more. Transfer sautéed vegetables to a bowl and set aside.
03 -
Using the same pot, add cubed beef chuck and cook, stirring, until lightly browned on all sides, about 4 minutes. Add ground beef and Italian sausage, breaking up with a spoon, and cook for 7–10 minutes until no longer pink.
04 -
Return cooked vegetables and reserved bacon to the pot with the browned meats. Add chili powders, cayenne pepper, coriander, cumin, granulated garlic, granulated onion, hot paprika, kosher salt, and black pepper. Stir continuously for 1 minute until aromatic.
05 -
Stir in tomato sauce and tomato paste; cook for 2 minutes to blend. Pour in beer, chicken stock, kidney beans with liquid, and pinto beans with liquid. Bring the mixture to a boil, reduce heat to a simmer, and cook uncovered for 2 hours, stirring occasionally.
06 -
Ladle chili into serving bowls. Garnish as desired with green onions or red onion, shredded cheese, and sour cream.
# Extra Suggestions:
01 -
Roasting the chiles intensifies their flavor and makes the skins easy to peel.
02 -
Allow the chili to rest for 10–15 minutes before serving for best flavor integration.