420 Hearty Chili Con Carne

Photo: Magical Butter


  • 2 lb 80/20 ground chuck
  • 1 lb 90/10 ground sirloin
  • 1 lb smoked sausage, cooked, chopped
  • 4 Tbsp MagicalButter
  • 1 large yellow onion, finely chopped
  • 2 jalapeno peppers, diced (w/seeds)
  • 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!