Photo by William P. Edwards
1 red bell pepper
3 poblano chilies
1½ tablespoons canola oil (more, if needed)
1 3- to 4-pound sirloin or chuck roast, trimmed and cut into 1-inch cubes
1 serrano pepper, minced (for milder, use jalapeno)
1 large yellow onion, diced
3 cloves garlic, minced
1 pound bulk hot Italian sausage
2 tablespoons all-purpose seasoning
1½ tablespoons chili powder
1 teaspoon ground cumin
1 10-ounce can diced tomatoes with green chilies
1 6-ounce can tomato paste
12 ounces beer (or beef stock)
½ cup beef stock
2 15.5-ounce cans chili beans, assorted (pinto, kidney or black)
1 bunch green onions, thinly sliced
1 cup shredded cheese
Roast bell pepper and poblano chilies over gas-stove flame or in oven. (See instructions below.) Dice pepper and chilies.
In large stockpot over medium-high heat, heat canola oil. Brown beef chunks on all sides, working in batches, being careful not to overcrowd the pot. With a slotted spoon, remove beef chunks to another bowl, and keep warm.
In the same pot, add bell pepper, chilies, serrano pepper and onion, and cook until tender, about 7 minutes. Add garlic, and saute 1 minute longer. Make a hole in the center of the vegetables; add sausage, and brown. Add beef chunks back into the pot along with all-purpose seasoning, chili powder and cumin; stir and cook 1 minute. Add diced tomatoes and tomato paste; stir and cook for 2 minutes. Stir in beer and beef stock. Lower heat, and simmer, partially covered, for 2 to 2½ hours, until meat is tender. Add beans, with their juices, 30 minutes before end of cooking time. Garnish with sliced green onions and cheese.
Two ways to roast peppers or chilies – You can roast peppers and chilies on top of a gas stove or in an oven. Either way, do not leave the peppers unattended. Pay very close attention to prevent them from catching fire.
- On a gas stove: Place the peppers and chilies directly on the flame; keep turning, periodically until they are charred/black on all sides.
- In the oven: With oven set to broil, place peppers and chilies on a shallow, foil-lined pan, and place pan in oven. Turn peppers periodically, until they are charred/black on all sides.
Transfer roasted peppers and chilies to a bowl, and cover tightly with plastic wrap. Allow to cool completely. Once they have cooled, the skin is easily removed by rubbing your fingers over the skin. Peel, halve, remove seeds and continue with your recipe. Leftover peppers and chilies can be refrigerated for up to a week.
Handling spicy peppers and chilies – Wear vinyl or rubber gloves when handling spicy peppers and chilies. Avoid touching your eyes or sensitive areas of the skin after you have been working with the peppers. If you are handling extreme peppers, you may want to wear a double layer of gloves. Wash your hands thoroughly after you have finished, even if you’ve been wearing protective gloves.