Joe's steak and potato Chili

Name: Joe's steak and potato Chili
Yield: everyone
Cuisine: American
Ingredients: 1 lb Bacon, thick cut, maple flavored preferred; 2 bell peppers, red, yellow. Diced; 2 jalapeno peppers. Diced; 2 yellow onion. Diced; 1 bulb of garlic. Diced or pressed; 2 medium to large sized potatoes; 1 lb cubed steak; 1 lb ground beef; 1 package Italian sausage; 1 package maple flavored breakfast sausage links; 14 oz can fire roasted tomatoes diced; 16 oz tomato sauce; 8 oz tomato paste; 12 oz beer of your liking; 1 cup chicken stock; 3 Tbs chili powder; 2 ts cayenne pepper; 2 ts coriander; 2 ts cumin; 2 ts granulated garlic; 2 ts granulated onion; 2 ts paprika; 2 ts black pepper; 1 Tbs fennel; 15 oz can creamed corn; 15 oz can kidney beans; 15 oz can chili beans; 15 oz can black beans; 15 oz can pinto beans; Saltine crackers

Joe Powles @dukeofawesome

Diced potatoes make for a pleasant surprise in this chili. The maple flavored breakfast meats add a subtle sweetness that perfectly pairs with the heat of the cayenne and jalapenos. I always make a double batch because it takes a while to cook and chili saves in the freezer for up to a year without issue. It never lasts that long for us though. I start out in a 4" deep cast iron pan and finish in a 22 qt. pot mostly full. You'll want at least a 10 qt pot to follow this recipe without doubling it.

Joe Powles @dukeofawesome

Saved

Ingredients

3+ hrs

everyone

1 lbBacon, thick cut, maple flavored preferred
2bell peppers, red, yellow. Diced
2jalapeno peppers. Diced
2yellow onion. Diced
1bulb of garlic. Diced or pressed
2medium to large sized potatoes
1 lbcubed steak
1 lbground beef
1 packageItalian sausage
1 packagemaple flavored breakfast sausage links
14 ozcan fire roasted tomatoes diced
16 oztomato sauce
8 oztomato paste
12 ozbeer of your liking
1 cupchicken stock
3 Tbschili powder
2ts cayenne pepper
2ts coriander
2ts cumin
2ts granulated garlic
2ts granulated onion
2ts paprika
2ts black pepper
1 Tbsfennel
15 ozcan creamed corn
15 ozcan kidney beans
15 ozcan chili beans
15 ozcan black beans
15 ozcan pinto beans
Garnish
Saltine crackers
Green onions finely chopped
Shredded cheddar
Sour cream

Saved

Steps

3+ hrs

1

Cut bacon while still in the packaging into 1.5 inch long sections. Cook bacon until well done and crispy. Put bacon aside for garnish later. Keep the bacon grease in the pan. (I like to cook at low heat to not get splash and burned. It's also easier not to burn the bacon) You can cook full length strips and cut into small pieces later but you can fit more in the pan with cutting prior.
2

While bacon is cooking prepare the vegetables and place them in a bowl until bacon is done. You can remove the seeds from the jalapeno or completely omit if you don't like it spicy.
3

Once all bacon is removed from the pan. Fry vegetables (onions and peppers) until tender. Add garlic and cook for 30 seconds more. Remove from heat.
4

Prepare meat. Cube steak into 1/4"-1/2" pieces. Take Italian sausage out of linings and and tear into 3/4"sized pieces. Cut breakfast sausage links into 1/2" lengths. Cut potatoes to 1/2" cubes.
5

Transfer cooked vegetables into large stock pot. Do not strain excess bacon grease from vegetables. You will need a little in the pot to help keep the meat from sticking to the pot. You do not need to spoon it out or pour the grease into the pan. Just the oils that come with the vegetables will be good.
6

Add the meat and potatoes into the vegetables. Brown the meat stiring gently trying not to break up the ground beef into tiny pieces.
7

Once the meat has been cooked add the spices. Chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, black pepper, and fennel. Cook until fragrant, about 1 minute.
8

Add tomato sauce, paste, and diced tomatoes. Stir and let cook for for 2 minutes. Add creamed corn, beans, chicken stock and beer. Lower to a simmer and cook for 2 hours.
9

Chop the green onions. Shred the cheese. Put out the sour cream and crackers.
10

Enjoy!