4 serrano peppers, diced (w/seeds if you want it hot)
2 red bell pepper, diced (remove center and seeds)
1 poblano pepper, diced (w/seeds)
6 cloves of garlic, minced
2 Chiles de Arbol
4 guajillo chile
2 japones chile
2 california chile
Chicken stock (enough to cover chiles)
Small can of chipotles in adobo sauce
Small can of sun dried tomatoes
29 oz can crushed tomatoes
2 Tbsp cumin
2 Tbsp Magical Worcestershire sauce
1 Tbsp of Magical Apple Cider Vinegar
½ Tbsp red pepper
12 oz (1 can) Chocolate stout beer
Kosher salt and black pepper to taste
How To
Deseed and stem the dried chilies. Heat them in enough chicken stock to cover the chilies and let them soak for 15 minutes.
Meanwhile, heat up large pot to medium high heat. Add the MagicalButter and onion, and let the onions caramelize.
Add jalapeños, serranos and poblano peppers to the pot. Cook for about 5 minutes, until the onions start to turn translucent. Add the garlic about halfway through this step.
Add the ground chuck and ground sirloin and cook until fully browned.
Lower heat and return to the chilies.
Remove chilies from the stock (discard stock, it will be bitter) and place them in a blender, along with the chipotles in adobo sauce. Puree, and after everything is combined, add in the sun dried tomatoes and puree again.
Add a little bit of stout to help move everything around if needed.
Puree until nice and smooth and then add to chili pot.
Add the crushed tomatoes, smoked sausage, chili puree, spices and everything else to the pot. Stir well.
Cook at a low simmer for 2-4 hours. Once finished, serve and enjoy!
