Champion Chili

Makes 1½ gallons     2 hours     Stovetop    

The secret to award winning chili is not in the meat or beans, it’s in the powder. Get the freshest chili powder you can source or, better yet, grind your own.

1 tablespoon olive oil

1 large onion, chopped

1 head garlic, minced

2 pounds ground beef

2 pounds ground pork

1 cup Homemade Chili Powder (found in Rubs & Pastes ) , divided

2 tablespoons salt, divided

2 large poblano peppers, chopped

2 (28-ounce) cans crushed tomatoes

2 (15-ounce) cans dark red kidney beans

1 (28-ounce) can diced tomatoes

1 (12-ounce) bottle dark beer

1 tablespoon cayenne pepper

1 tablespoon smoked paprika

1 tablespoon ground cumin

4 chicken bouillon cubes

Shredded cheddar cheese, for serving

Sour cream, for serving

Chopped green onions, for serving

Butter crackers, for serving

1. Sauté chopped onion and garlic in olive oil for 1-2 minutes. Set aside.
2. In a large stock pot on the stove top, over medium heat, brown the ground beef and pork.
3. Stir in ½ cup Homemade Chili Powder and 1tablespoon salt.
4. When the meat is cooked through, reduce heat to low and stir in the poblano peppers, crushed tomatoes, kidney beans, diced tomatoes, beer, cayenne pepper, paprika, cumin, bouillon cubes, remaining Homemade Chili Powder, remaining salt, and onion and garlic mixture.
5. Cover and cook on low for 2 hours, stirring occasionally.
6. Top individual bowls with cheddar cheese, sour cream, and chopped green onions.
7. Serve with crackers.

The spicy heat of this chili calls for a cold, and bold, beer like a dark lager, IPA, or brown ale.