- 2 tablespoons butter
- 3 tablespoons bacon grease, or canola oil
- 2 red bell peppers, diced (about 2 cups)
- 2 jalapenos, minced (about 2 tablespoons)
- 3 Anaheim chiles, roasted, peeled, chopped
- 3 poblano chiles, roasted, peeled, chopped
- 2 yellow onions, diced (about 2 cups)
- 1 head garlic, minced (about 1/4 cup)
- 1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
- 2 pounds ground beef, coarse grind
- 1 pound bulk Italian sausage
- 2 teaspoons granulated onion
- 2 teaspoons granulated garlic
- 3 tablespoons chili powder
- 2 teaspoons hot paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons cayenne pepper
- 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
- 2 (15.5-ounce) cans pinto beans, with juice
- 2 (15.5-ounce) cans kidney beans, with juice
- Double-Fried French Fries, recipe follows
- Saltine crackers, for garnish
- 1 bunch green onions, thinly sliced
- 1 cup shredded Cheddar
In large stock pot over high heat, add butter and bacon grease. Add bell pepper, jalapeno, chiles and onion and cook until caramelized, about 5 minutes. Add garlic and saute a minute longer. Add chuck and brown. Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much. Cook until meat is nicely browned and cooked through, about 7 to10 minutes. Add in granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in beer and chicken stock. Add beans, lower heat and simmer for 2 hours.
Serve in bowls over Double-Fried French Fries and garnish with Saltine crackers, green onions and shredded Cheddar.
- Double-Fried French Fries
- 4 (4 to 5-inches long) russet potatoes (about 2 pounds)
- 2 quarts canola oil
- 1 tablespoons fine-grain sea salt
- 1 teaspoon freshly ground black pepper
Peel 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 potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.
Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.
Raise heat of oil to 350 degrees F.
Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.
Yield: 8 servings