Our Steakhouse Chili is not for the faint of heart. Packed with 4 varieties of fresh fired peppers, chuck roast, ground beef, and both spicy and sweet sausage it packs a one-two punch of flavor!
Preheat the oven to 500°F/260°C Place the whole peppers on a sheet pan lined with parchment paper and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven. Using a pair of tongs place the peppers into a large unused paper bag from the grocer, roll the top down and set aside.
Once you're able to handle the peppers easily, slip them out of the skins pull the stem, deseed by sliding the back side of a knife down the inside of each pepper, and then dice into 1/2 inch pieces.
Heat a large heavy-bottomed stockpot over medium-high heat. Brown the chuck roast pieces, sausages, and ground beef in batches ensuring that everything has time to brown and caramelize. Set aside.
Add all of the roasted chopped peppers and onions, sauté for about 5 minutes until the onions become translucent. Add the smashed garlic cloves, and cook for about 30 seconds.
Add chili powder, cayenne, coriander, cumin, and smoked paprika. Stir and allow the spices to release their flavors and become aromatic. Add the Kosher sea salt, freshly cracked black pepper and tomato paste. Stirring to cook and deepen the color of the tomato paste about 5 minutes.
Dump the whole plum tomatoes into a large bowl and crush by hand or with a potato masher. Then add the hand-crushed plum tomatoes from the bowl, crushed tomatoes, tomato sauce, chicken stock and lager to the pot. Stirring with a large flat-bottomed wooden spoon. Bring the peppers, spices, and tomatoes to a bubbling simmer. Add the meat back to the pot and any accrued juices on the plate, and then dump in the rinsed beans.
Lower the heat, cover partially and simmer for about 4 hours or until you're happy with the flavor. Stir the chili at least 2x an hour to ensure that the bottom does not burn, tasting each time.