How to make the BEST CHILI EVER!

Nothing beats Chili for a hearty one pot meal that’s sure to please. Try this recipe from Guy Fieri for the BEST CHILI EVER!

Total Time: 2 hr 25 min

Prep: 10 min

Cook: 2 hr

Rest: 15 min

Yield: 8 to 10 Servings

Skill Level: EASY !!!

Ingredients

3 tablespoons bacon grease or canola oil

2 tablespoons unsalted butter

3 Anaheim chiles, roasted, peeled, chopped

3 poblano chiles, roasted, peeled, chopped

2 red bell peppers, diced

2 jalapenos chiles, minced

2 yellow onions, diced

1 head garlic, minced

1 pound boneless chuck, trimmed and cut into 1/4-inch cubes

2 pounds ground beef, coarse grind

1 pound bulk Italian sausage

3 tablespoons chili powder

2 teaspoons cayenne pepper

2 teaspoons ground coriander

2 teaspoons cumin

2 teaspoons granulated garlic

2 teaspoons granulated onion

2 teaspoons hot paprika

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

2 cups tomato sauce

1 cup tomato paste

12 ounces lager beer

1 cup chicken stock

Two 15.5-ounce cans kidney beans, with juice

Two 15.5-ounce cans pinto beans, with juice

Saltine crackers, for garnish

1 bunch green onions, thinly sliced

1 cup shredded Cheddar

Add a dolop of sour cream!
Directions

Add the bacon grease and butter to a large stockpot over high heat. Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized, about 5 minutes. Add the garlic and saute 1 minute longer. Add the chuck and brown, about 4 minutes. Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through, 7 to 10 minutes.

Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute.

FOOD5D
Make chili taco dogs!

Add the tomato sauce and paste, and stir to caramelize, about 2 minutes. Stir in the beer and stock. Add the kidney and pinto beans; lower the heat and simmer, about 2 hours. Garnish with crackers, green onions and Cheddar.

Serve with double-fried french fries!

BONUS RECIPE: How to Make Double-Fried French Fries!

Peel 2 large white potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.

Fill a large bowl with water and soak the potatoes, submerged, at least 30 minutes. This will help remove the excess starch from the potatoes and keep them from oxidizing.

Fit a heavy stockpot with a deep-fry thermometer and heat the oil to 325 degress F.

Remove the potatoes from the water and pat dry to remove excess water. Use a slotted metal spoon to carefully dip the sliced potatoes into the hot oil. There should be at least 1 inch of oil above the potatoes. Parcook until the potatoes are light brown, 5 to 7 minutes. Remove the potatoes, gently shaking off the excess oil and let them drain on a rack. Repeat the process until all of the potatoes are parcooked.

Raise the heat of the oil to 350 degrees F. Cook the potatoes again, two handfuls at a time, until golden brown, about 2 minutes. Remove the potatoes from the oil, shake off the excess oil, place in a bowl and sprinkle lightly with salt and pepper. Repeat the process until all of the potatoes are cooked.

Makes 3-4 servings.

 

Top your best ever chili with cheese and good ole saltine crackers!