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This tasty chili gets a flavorful boost from SUNSET® Ancient Sweets™ Peppers. Set out a variety of toppers, such as shredded cheddar or pepper jack cheese, sour cream, thinly sliced green onion, pickled jalapeños and corn chips, so guests can garnish as they like.
Makes about 9 cups, or 4 entrée or 6 – 9 starter servings
6 SUNSET® Ancient Sweets™ Peppers (about 3 8-oz packages)
1 Tbsp vegetable oil
1 lb coarse-ground beef (chili grind)
1/2 lb hot pork sausage
1 cup diced onion
1 Tbsp minced fresh garlic
1/4 cup medium chili powder
1 Tbsp dry whole-leaf oregano
1 1/2 tsp ground cumin
1/4 tsp red chili flakes (optional)
1 cup beef broth
1 cup beer
1 (14 1/2 oz) can diced tomatoes in puree
2 (15-oz) cans pinto beans, drained
1 (15-oz) can kidney beans, drained
1/2 – 1 tsp salt
Chili toppers of your choice
Stem and seed peppers, cut into 1/2″ dice and set aside.
Heat oil in a large Dutch oven or soup pot over medium-high to high heat. Add the meats, and cook, stirring occasionally, until three quarters done, about 5 minutes. Add onion and reserved peppers, and cook, stirring often, for 5 – 6 minutes. Stir in garlic, chili powder, oregano, cumin and chili flakes if using, and cook, stirring constantly, for 1 – 2 minutes, being careful not to scorch chili powder. Stir in beef broth, beer and tomatoes, and bring to a simmer. Reduce heat and simmer, uncovered, for about 15 minutes.
Add beans, return to a simmer, then cover and continue cooking for about 30 – 40 minutes or until thick and flavors are well combined. Season with salt to taste. Serve with chili toppers.
