After attending the Sacramento Beer and Chili festival I felt inspired to make my own chili. The hardest part was to find the best recipe, but in the end, I actually ended up combining several different recipes together to make this delicious combination. I made two different batches of chili because I like mine spicy and Katie likes it milder. The recipe can be found at the bottom of the page with instructions.
Check out the recipe
3 tablespoons olive oil
2 medium onions, medium dice
1 poblano pepper
6 medium garlic cloves, finely chopped
1/4 chili powder (for hotter chili I did 1/8 chili powder and 1/8 Cheyenne)
1 tablespoon ground cumin
1 lbs Ground Beef
1 lbs Chorizo
1 (28oz) can dice tomatoes
1 (14oz) can tomato sauce with no added salt
2 (15oz) cans kidney beans, drained and rinsed
1/4 cup coarsely chopped Jalapeños (for hotter chili use Serrano peppers)
1. Heat oil in a large frying pan over medium heat until shimmering. Add 1 1/2 onions (the rest you will add in towards the end) and poblano peppers, season with salt, and cook, stirring occasionally until softened, about 8 min.
2. Add garlic, chili powder (and Cheyenne), and cumin, stir to coat the vegetables and cook until fragrant, about 1 min. Add ground beef and chorizo and cook, breaking meat into small pieces with a spoon, until the beef is no longer pink, about 7 min.
3. Strain out some of the oil and fat from the mixture then add it to the slow cooker. Add the diced tomatoes and their juices, tomato sauce, and beans, stir to combine. Cover and cook until the chili thickens and the flavors meld (4-6 hours on high and 6-8 hours on low).
4. Stir in the Jalapeños/Serranos and rest of the onion in the last hour of cooking. Taste and season with salt as needed, and serve with you choices of cheese, scallions, and sour cream.