For those of you who don’t know… Cooper is our pup. He’s really cute and loves to hang around the kitchen while I cook.
1 lb. stew meat, cut into 1/4″ pieces (trim off as much fat as you can)
4 hot Italian sausage links, taken out of the casings
1 lb. ground turkey
1 green bell pepper, diced
1 red bell pepper, diced
1 medium white onion, diced
3 cloves of garlic, diced
4 jalapenos, diced (keep the seeds of only 2 peppers)
2 tablespoons Cayenne
2 tablespoons Chili Powder
2 tablespoons Cumin
1 teaspoon Cinnamon
2 tablespoons Chipotle chili fakes
1 teaspoon Salt
2 6 oz cans of tomato paste
2 14 1/2 oz. cans of diced tomatoes
2 15 oz. cans of spicy chili beans
1 15 oz. can of dark red kidney beans
1 12 oz. unibroue beer (or whatever you like – a medium ale)
Fry the sausage and turkey together in a large, heavy bottomed pot.
Remove and drain the meat in a colander.
Sear the stew meat in the same pot.
Remove the stew meat to the colander.
Pour just enough of the beer into the pot to deglaze. Scrape all the brown bits off the bottom.
Add a tiny bit of olive oil and saute the onions, green and red peppers, jalapenos and garlic.
All all the meat back into the pot.
Add the rest of the beer.
Add all of the dry spices.
Add the tomato paste and diced tomatoes.
Simmer for about 20 minutes.
Add the beans.
Simmer for another 30 minutes or so.
Serve with sour cream and shredded cheddar.
This is not a “burn you face off right away” chili, it is a slow burn – make you sweat type of heat.