Chef Kevin Belton’s Beer Chili recipe

In honor of National IPA Beer Day, Chef Kevin whipped up some chili. His concoction included ground beef, chilies, several spices, bacon, and, of course, beer.

National IPA day Beer Chili
3 Anaheim chiles, roasted, peeled, chopped
3 poblano chiles, roasted, peeled, chopped
12 pieces of bacon, cut, 1/4 inch strips
3 Tbsp. bacon fat
2 Tbsp. vegetable oil
2 red bell peppers, diced
2 jalapeño peppers, seeded, and minced
2 onions, diced
6 cloves garlic, minced
1 lb. boneless beef chuck, cut into 1/2-inch cubes
2 lbs. ground beef
1 lb. sweet Italian sausage, casings removed
3 Tbsp. chili powder
2 tsp. cayenne pepper
2 tsp. cumin, ground
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. smoked paprika
2 tsp. kosher salt
2 tsp. ground black pepper
2 cups tomato sauce
8 oz. tomato paste
12 oz. of Abita “Big Easy” IPA
1 cup chicken stock
2 15-oz. cans kidney beans
2 15-oz. cans black beans
Garnishes with green onions, cheddar cheese or Monterey Jack, sour cream

Preheat the oven to broil (500 degrees) Set an oven rack at the top, under the broiler.

Spread the chiles on a baking sheet and roast for 15-20 minutes, turning peppers every five minutes, until their skins are mostly blackened on all sides.
Put the peppers into a paper bag. Roll down the top of the bag and let them rest and steam for 15-20 minutes until the skins are loosened. Peel off skins, remove seeds and membranes,and chop.

Add the bacon grease and oil to a large heavy pot or Dutch oven, over medium-high heat. Add the chopped chiles, bell peppers, jalapeño peppers and onions. Cook for 5 minutes or until the vegetables just start to become translucent.

Add garlic and cook 1 minute longer. Transfer all the sautéed vegetables to a bowl and set aside.

Add the cubed beef to the pot and cook, stirring often until lightly browned on all sides, about 4 minutes. Add the ground beef and sausage and cook for 7-10 minutes, stirring until the meat is no longer pink.

Return the cooked vegetables to the pot along with the reserved bacon.
Add chili powder, cayenne, cumin, garlic, onion, paprika, salt and black pepper. Cook and stirring for 1 minute.

Add the tomato sauce and paste. Cook, stirring, for 2 minutes, to combine. Add beer, chicken stock and beans. Bring to a boil, lower to a simmer and cook for 2 hours, uncovered.

NOTE: you can serve these with cornbread or corn chips (my fav are the jalapeño corn chips).