Where there's smoke, there's (a bit of) fire chili

[debgeisler]

So, this is the recipe we ended up developing, based on what Mike wanted to craft. It is mighty fine...lightly smokey, a titch warm (but mild enough for most people), looser and soupier than our usual (but, again, I like it that way).

Smoke and Dagger Chili

1/4 cup peanut oil or rendered bacon grease
4 .5 lb. sirloin spoon roast, coarsely ground
12 oz. andouille sausage, cut in small dice
2 large white onions, diced
3 lg. jalapenos, minced
10 cloves garlic, minced
8 mild Hatch chiles, roasted, seeded, diced (or some other very mild chiles)
10 Tbsp. chili powder
5 dried Guajillo peppers, rehydrated, seeded, diced
2 Tbsp. ground cumin
2 Tbsp. smoked Spanish paprika
4 tsp. dried oregano
4 tsp. salt
2 tsp. freshly ground black pepper
2 large cans diced tomatoes
2 15. oz. cans light red kidney beans, drained and rinsed
6 chipotle chiles in adobo, diced
2 Tbsp. adobo sauce from the chiles
2 bottles Smoke and Dagger black lager
9 cups homemade beef stock
2 Tbsp. masa harina or finely milled corn flour

1. In a 3 gallon stockpot ground beef in batches. Set aside. Add onions, peppers, chili powder, and smoked paprika to pot. Cook until onions have softened and colored, about 4 minutes. Add garlic, cook 1 minute more.

2. Add in spices, stir and let bloom for 30 seconds. Dump meat back in. Add tomatoes and chipotles, stirring until incorporated. Add beer and deglaze pan if needed. Add beef stock. Stir massively. Bring to boil. Reduce heat and simmer for 1 hour.

3. Add kidney beans, and simmer an additional 15 minutes. Slowly add masa 1 tsp. at a time, stirring between additions to fully incorporate. Bring back to simmer briefly. Turn off heat.

4. Garnish with any of: fresh chopped onions or scallions, grated sharp cheddar, chopped fresh cilantro.