meat lovers chili

2 tbsp. vegetable oil
2 onions (chopped)
3 cloves garlic (finely chopped)
1/2" piece ginger (finely chopped)
1 pound ground beef (80%-20%)
1 pound ground turkey
3/4 pounds beef sirloin (cubed)
1/2 pound pancetta (cubed)
1 28oz. can san marzano diced tomatoes (with juice)
1 12oz. bottle guinness
1 cup brewed coffee
1 1/2 cups simple marinara sauce (recipe below)
2 6oz. cans tomato paste
1 14oz. can beef broth
1/2 cup packed brown sugar
3 1/2 tbsp. chili powder
1 tbsp. cumin seeds
1 tbsp. unsweetened cocoa powder
1 tsp. dried oregano
1 tsp. cayenne pepper
1 tsp. ground coriander
1 tsp. salt
4 15oz. cans kidney beans (drained)
2 jalapenos (seeded and oven roasted)
2 poblano peppers (seeded and oven roasted)

simple marinara sauce:
2 28oz. cans san marzano tomatoes pealed and whole
1/2 onion
3 cloves garlic (finely chopped)
15-20 leaves basil (chopped)
1 tbsp. extra virgin olive oil
1 tsp. sugar

heat oil in a medium sauce pan on medium high heat. add in garlic and onion, and cook for 5 mins. add in the caned tomatoes, basil leaves, and the sugar. bring to a boil, then cover reduce heat and simmer to 2 hours. lasts 3-4 days in the fridge, or can be frozen and saved for a later time.

oven roasted peppers:
preheat oven to 300 degrees. cut the peppers in half, and remove the seeds. wash under cold water, and pat dry. add peppers to a non-stick pan and drizzle with olive oil, and sprinkle with salt. cook in the oven for about 45 mins. until the peppers begin to crisp.

chili:
heat oil in a large saucepan over medium heat. cook onions, garlic, ginger, ground beef, ground turkey, pancetta, and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.

mix in the can tomatoes with juice, guinness, coffee, tomato paste, marinara sauce and beef broth. season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. stir in 2 cans of the beans and oven roasted chile peppers. reduce heat to low, and simmer for 1 1/2 hours.

stir in the 2 remaining cans of beans, and simmer for another 1 hour. garnish with chopped red onion, and freshly grated extra sharp white cheddar cheese.

enjoy :)

justin