A hearty and flavorful chili recipe that combines smoky and spicy elements for a comforting meal.
Heat the butter and bacon grease in a large stock pot over medium heat.
Using a combination of fats like butter and bacon grease adds depth to the flavor.
Add the diced bell pepper, Anaheim chilies, and chopped onion to the pot. Cook until softened, about 5 minutes.
Stir frequently to prevent the vegetables from sticking to the pot.
Stir in the minced garlic and cook for an additional minute.
Adding garlic later prevents it from burning and turning bitter.
Add the ground beef and Italian sausage to the pot. Cook until browned, breaking it up as it cooks, about 10 minutes.
Ensure the meat is fully cooked and no pink remains.
Sprinkle in the chili powder, paprika, cumin, coriander, cayenne pepper, salt, and black pepper. Stir well and cook for 1 minute to toast the spices.
Toasting the spices enhances their aroma and flavor.
Pour in the tomato sauce, tomato paste, and lager beer. Stir to combine.
The beer adds a subtle depth of flavor to the chili.
Add the pinto beans and kidney beans to the pot. Reduce the heat to low and let the chili simmer for 1.5 to 2 hours, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Serve the chili hot in bowls. Garnish with your favorite toppings like shredded cheese, sour cream, or chopped green onions.
Serve with a side of cornbread or tortilla chips for a complete meal.
