About the Recipe
From the kitchen of Josh Salon. This took the top prize at our first Chili Cooking Contest in 2018. Our fire-fighting judges couldn't get enough.
Ingredients
FROM THE MARKET:
Grass-fed short rib*Grass-fed ground sirloin
Slab bacon
Fire roasted tomatoes
White onion
Garlic
Scallions
IN YOUR KITCHEN:
Captain Lawrence Freshchester Pale Ale (2 bottles for Chili and 2 bottles to drink while making Chili)
Fire roasted poblanos & bell peppers
Ancho chili (keep dried, don’t need to reconstitute)
Red kidney beans
Liquid smoke
Brown sugar
Tomato paste
Low sodium beef stock
Cayenne
Cumin
Coriander
Smoked paprika
Chili powder
Preparation
STEP 1
Brown the short rib (boneless or with bones if you want to fish them out at the end), ground beef and bacon in different pans. Set meat aside, keeping oil/fat.
STEP 2
Dump grease from bacon and ground beef in with left over grease from short rib, and use to cook veggies.
STEP 3
Add red and yellow bell peppers and white onion to pan and brown for 5 minutes. Add garlic ( a lot of garlic, not too finely chopped) and cook an additional 2 minutes.
STEP 4
Add dry spices and tomato paste, cook 2 more minutes while stirring.
STEP 5
Put ground beef and short rib back in the pot, along with fire roasted pablanos and fire roasted tomatoes, beans, (I used canned), liquid smoke, beer and stock.
STEP 6
Simmer in covered cast iron pot for +- 4 hours. Remove lid for last 30 minutes to thicken.
STEP 7
Add in bacon and more chili powder and smoked paprika before serving.
Toppings:
Fritos
Sour Cream
Scallions
Pickled Jalapenos (optional)