Who Dat Chili

Ingredients

Seasoning Mix

1 tablespoon salt
2 teaspoons black pepper
1 1/2 teaspoons dried oregano leaves
1 1/2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper

4 dried California chiles
4 dried New Mexico chiles
2 cups chicken stock or broth, divided
4 bacon slices, cut into 1/2-inch pieces
8 ounces andouille sausage, casing removed and crumbled
4 ounces tasso, diced small
2 cups chopped onions
1 cup chopped green bell peppers
1 jalapeno pepper, seeded and minced
2 garlic cloves, minced
1 pound ground sirloin
1 pound ground chuck
1 pound ground pork
1 28-ounce can fire roasted crushed tomatoes
1 12-ounce bottle Abita Turbo Dog beer (or other dark brown ale)
1 6-ounce can tomato paste
3 tablespoons dark brown sugar
2 bay leaves
1 15-ounce can red kidney beans, rinsed and drained
Grated sharp cheddar cheese, sliced green onions, chopped tomatoes, pickled jalapeno peppers and sour cream, for garnish
Corn chips, for serving

Instructions

FOR THE SEASONING MIX. In a small bowl, thoroughly combine seasoning mix; set aside.

FOR THE CHILES. Break the stems off and shake out the seeds. With kitchen shears, cut down the length of each chile and flatten out. Working in batches, lay the chiles in a large heavy skillet, preferably cast iron, over medium heat and toast pressing down with a spatula until they are lightly blistered and tan spots appear, about 30-40 seconds per side. Do not over-toast the chiles or they will turn bitter. Transfer toasted chiles to a large bowl and fill with hot tap water. Place a plate on top of chiles to keep submerged. Let soak for 30 minutes. Drain chiles, discarding soaking liquid. Place in a food processor or blender. Add 1 cup chicken stock and puree until smooth; set aside.

FOR THE CHILI. In a large Dutch oven or stockpot over medium heat, fry the bacon until browned. Using a slotted spoon, transfer to a stack of paper towels to drain. Add andouille and tasso to the rendered bacon fat and cook until browned. Transfer to paper towels to drain with the bacon. Add onions, bell peppers and jalapeno peppers to pot. Cook, stirring frequently, until softened, 6-8 minutes. Add garlic and cook until tender, about 2 minutes. Add ground beef and pork and 1 tablespoon seasoning mix. Cook, stirring occasionally, until browned. Stir in reserved chili puree, 1 cup chicken stock, browned bacon, andouille and tasso and seasoning mix. Stir in crushed tomatoes, beer, tomato paste, brown sugar and bay leaves. Bring to a boil. Reduce heat to a simmer, partially cover and cook, stirring occasionally, for 3 1/2 hours. Stir in beans and cook an additional 30 minutes. Adjust seasonings, if necessary. Serve with desired garnishes and corn chips for dipping or crushing on top. Makes 8-10 servings.