Ingredients
The following ingredients have 7 Servings
- 2 tablespoons olive or vegetable oil
- ½ pound meaty bacon
- chopped
- 1 ½ pounds 80% lean ground beef
- Salt and pepper
- ¼ cup chili powder
- such as Gebhardt
- 2 teaspoons (⅔ palmful) ground coriander
- 2 teaspoons (⅔ palmful) cumin
- 1 teaspoon (⅓ palmful) dried oregano
- 1 teaspoon paprika or smoked paprika
- 1 pound spicy breakfast or spicy Italian sausage
- bought as bulk or removed from casings
- 2 Anaheim or other mild-heat green peppers
- seeded and chopped
- 1 red field pepper or bell pepper
- seeded and chopped
- 1 rib celery
- chopped
- 1 large onion
- chopped
- 4 cloves garlic
- chopped
- 2 tablespoons Worcestershire sauce
- 1 cup lager beer
- 3 cups beef stock
- One 28-ounce can or two 15-ounce cans diced tomatoes
- 1 teaspoon honey or sugar
- 3 to 4 tablespoons cornmeal
- masa or ground tortilla chips
- White onion
- chopped and rinsed
- Pickled jalapeño pepper rings
Instruction
- Heat a large pot over medium-high heat with 2 turns of the pan of oil
- Add bacon and stir until crisp
- Remove bacon to a plate and drain excess fat from pan, if necessary
- Add beef to the pot and cook over medium-high heat, breaking it up with a wooden spoon
- Season the beef with salt, pepper, chili powder, coriander, cumin, oregano and paprika
- Add sausage to the pot as the beef browns then add peppers, celery, onions and garlic
- Partially cover pot and cook to soften veggies, 7-8 minutes
- Add Worcestershire, beer, stock, tomatoes, honey or sugar, cornmeal and reserved bacon
- Bring to a bubble then reduce heat and simmer chili over medium-low heat for 1 hour, stirring occasionally
- Serve chili in bowls topped with onions and pickled jalapeños, with cornbread or warm tortilla chips
- Reheat leftovers with a little water or stock to loosen
