1/4 cup Extra Virgin Olive Oil (EVOO)
Divided3 lbs. Ground Beef (Chocolate-fed Wagyu
2 lbs. Goetta – sliced 1/4 inch thick
1 lb. Bacon Strips
Kosher Salt and Black Pepper – to taste
2 Medium sized Poblano Pepper (remove membranes and seeds for low heat)
1 Large Jalapeno Pepper1 Small Serrano Pepper
1 Large Red Onion – chopped
2 tbsp Minced Toasted Garlic
1 1/2 tbsp Ancho Chili Powder
1 tbsp Ground Cumin
2 tsp Ground Cinnamon
1 tbsp Smoked Paprika
1 tbsp Chopped Fresh Rosemary
1 tsp Chopped Tarragon
2 15 oz cans Fire-roasted Tomatoes with Chilies
1 28 oz can Crushed San Marzano Tomatoes
3 tbsp Minced Chipotle in Adobo Sauce
3 tbsp Tomato Paste
2 15 oz cans Beans – Pinto, Kidney. Great Northern, Mixed Chili – your choice
2 1/2 cups Chicken Bone Broth
1 12 oz Bottle Guinness Stout
Let’s Cook!
- Heat a large Dutch Oven over medium high heat.
- Cut bacon into 1 inch pieces. Brown until crispy and remove to a plate with a slotted spoon. Set bacon aside to add back later. Keep the bacon grease in the Dutch Oven and use to brown the Goetta until crispy. Set Goetta aside to add back later.
- Reduce heat to Medium. Brown the ground beef in batches. Salt and Pepper the ground beef to taste. Use the EVOO as needed to brown the ground beef.
- Add chopped onions and chopped peppers to the browned ground beef and cook until softened and translucent.
- Add garlic and heat with other ingredients.
- Add bacon, Goetta and ground beef back to pot and mix well.
- Stir in Ancho Chili powder, cumin, cinnamon, smoked paprika, fresh rosemary, and tarragon and mix well.
- Add tomatoes, chipotle, and adobo sauce, beans, Guinness, and Chicken Bone Broth.
- Stir all together and simmer on medium low heat for an hour stirring as needed.
- Top with cheese, sour cream, corn chips, sliced peppers, chopped tomatoes as desired