Four Bean, Four Meat Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 Anaheim or other mild chiles, roasted, peeled and chopped
3 poblano chiles, roasted, peeled and chopped
2 jalapeno peppers, seeds and ribs removed and minced (I kept the seeds on half of a jalapeno for heat)
12 oz of bacon, cut in ¼” strips, sautéed until almost crisp (reserve 3 T of bacon fat).
2 T vegetable oil
2 red bell peppers, seeds and ribs removed, diced (I used 1 yellow and 1 red)
2 yellow onions, peeled and diced
1 bulb of garlic, peeled and minced (about 10-12 garlic cloves)
1 lb. boneless beef chuck, trimmed of fat and gristle, cut into ½” cubes
1 lb ground beef
1 lb ground turkey
1 lb sweet Italian sausage (bulk or casings removed)
3 T chili powder
2 t ground coriander
2 t ground cumin
2 t garlic powder
2 t onion powder
2 t paprika (not smoked)
2 t salt
2 t freshly ground pepper
2 C tomato sauce
8 oz tomato paste
1 (14.5 oz) can diced tomatoes
1 C of your favorite salsa
1 C chicken stock
12 oz of your favorite beer
1 (15-oz) can dark red kidney beans, with juice
1 (15-oz) can light kidney beans, with juice
1 (15-oz) can pinto beans or use your favorite beans
1 (15-oz) can black beans
3 T chopped fresh cilantro (more or less to taste)
2 T chopped fresh oregano (more or less to taste)
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Directions: |
Directions:1. Roast peppers under broiler for 10-15 minutes, turning every 5 minutes until skins are mostly blackened on all sides. Put hot peppers directly into a paper bag and roll down to seal. Allow to steam for 15-20 minutes until the skins are loosened and easy to peel. Peel skins, remove seeds and membranes and chop.
2. In a large 6-qt heavy pot, saute’ chiles, peppers and onions in reserved bacon grease and oil. Saute’ for about 5 minutes until vegetables become almost translucent. Add garlic and cook 1 minute longer. Transfer to a bowl and set aside.
3. Brown the meats: Add the cubed beef chuck to the pot and cook, stirring often, until lightly browned on all sides, about 4 minutes. Add the ground beef and sausage and cook until no longer pink. Add the turkey. Drain the fat.
4. Return the veggies to the pot along with the reserved bacon.
5. Add spices and cook for about a minute until fragrant.
6. Add the rest of the ingredients. Cook until combined. Add the liquids and beans with their liquid. Bring to a boil then lower to a simmer and cook for 2 hours, uncovered.
7. Adjust seasonings to taste.
8. Serve with desired garnishes. |
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Number Of
Servings: |
Number Of
Servings:Makes 6 quarts |
Personal
Notes: |
Personal
Notes: This recipe has a lot of ingredients, but trust me. It's worth it! I entered the Ascension Catholic Church Chili Cook-off in November, 2019. After reviewing the entry rules, I realized that I had to submit a written recipe. YIKES! I always make my chili with whatever I have on hand, and do not use a recipe. I decided to find one on line that was similar to how I prepared it and tweaked it to my taste. I finished in a 3-way tie for 1st place!
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