Today we have somewhat of the “ultimate” chili for you all! I’m calling it the “kitchen sink” chili because there’s really just A LOT going on. Here’s one of the awesome things about this chili, you can really adjust it according to preference. You don’t want to go through the burden of roasting chiles? No problem. Use the chiles without roasting. Or if you just want to scale down on the different types of chili, go for it! Don’t want to use short rib, but chuck instead? Sure! Too many types of beans? Just pick one or two and add more of them. You can improvise on all these ingredients but remember, keep it Dairy Free, Soy Free and Egg Free in case you are allergic to them.
- 3 tablespoons vegetable oil, divided
- 1 1/2 lb (700 gr) boneless short-ribs trimmed and cut into 1/2-inch cubes
- 1 lb (450 gr) ground beef
- 1/2 lb (230 gr) pork sausage (spicy or mild), removed from their casings !Check the ingredients and make sure they are Dairy Free, Soy Free and Egg Free!
- 1 yellow onion, diced
- 3 cloves garlic
- 1 jalapeno, seeded and diced
- 2 banana peppers, seeded and diced
- 1 red bell pepper, roasted, seeded and diced
- 2 Anaheim chiles, roasted, peeled and chopped
- 2 poblano chiles, roasted, peeled and chopped
- 2 1/2 tablespoons chili powder
- 2 tablespoons smoked paprika
- 1 1/2 tablespoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoons cayenne pepper
- 1 teaspoon ground cinnamon
- 2 cups tomato puree
- 1 1/2 (6 ounce) cans tomato paste (about 2/3-3/4 cup)
- 12 ounces apricot ale (or flavor of your choice)
- 1/2 cup chicken stock
- 2 ears fresh corn, removed from cob
- 1 (15 ounce) cans pinto beans, with juices
- 1 (15 ounce) cans kidney beans, with juices
- 1 (15 ounce) can black beans, drained
- Place a large pot over medium-high heat and add 2 tablespoons oil. Season short ribs with salt and pepper and brown cubes, about 3 minutes. Remove from heat and drain into a colander, nesting in a mixing bowl.
- Add ground beef and sausage to pot and brown, about 3 minutes. Make sure to leave bite sized chunks of the ground mixture. Pour mixture over short ribs and allow excess liquid to drain. Set aside.
- Add remaining oil to pan and add onion and garlic. Saute for 3 minutes. Add peppers season with salt and pepper and continue to sauté, 5 to 6 minutes.
- Pour drained meats back into the pot, add spices and sauté for 5 minutes.
- Add tomato puree and tomato paste and stir. Reduce heat to medium, add ale and stock and simmer for 1 hour.
- Add corn and beans into the pot. Stir and adjust seasonings.
- Allow chili to simmer for another 30 minutes, adjust seasonings and serve.
- Enjoy your Soy Free Meal!
You can find the original recipe and more pictures at spoonforkbacon.com.