Dinner: Panhandle Chili

Ingredients

2 pounds ground hamburger meat
Salt and freshly ground pepper
2 tablespoons chili powder
1 fresh jalapeno, diced, half seeded and deveined
1 small onion, diced
1 shallot, minced
2 cloves garlic, minced
3 canned green chiles, chopped
1 pound ground turkey sausage
1 tablespoon crushed red pepper flakes
1 tablespoon cumin
1/2 tablespoon onion powder
1 teaspoon garlic salt
3 (15-ounce) cans pinto beans, drained and rinsed
1 (15-ounce) can diced tomatoes and green chiles
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans stewed tomatoes, chopped
1 (12-ounce) bottle stout beer

Instructions

In a large stockpot over medium-high heat, brown the hamburger until no longer pink, about 4 minutes. Drain most of the grease, reserving a small amount in the pan and reduce the heat to medium. Add 1 teaspoon salt and season with pepper and 1/2 tablespoon chili powder. Move the meat to the edges of the pan leaving the space in the center of the pan and saute the jalapeno, onion, shallot, garlic, and green chiles until translucent, about 5 minutes, stir into the meat and cook about 2 minutes more.
Meanwhile, brown the turkey sausage in a large skillet over medium-high heat, drain and add 1/2 tablespoon crushed red pepper flakes and 1/2 tablespoon chili powder and stir to combine; add to the beef mixture. Add the cumin, onion powder, garlic salt, remaining 1 tablespoon chili powder and remaining 1/2 tablespoon crushed red pepper flakes. Cook until fragrant, about 3 minutes. Stir in the pinto beans, diced tomatoes, tomato sauce, chopped stewed tomatoes and stout beer. Bring to a boil uncovered and then turn heat to medium, cover and simmer for about 30 minutes. Taste, then add salt and pepper as desired.
Cook's Notes: Chili may be thickened by mixing 1/4 cup cornstarch with 1 cup of cold water and whisking into the bubbling chili. The secret ingredient? Beer! The beer gives this hearty bowl of chili a depth of flavor that tastes like it simmered in the pot all day long.
Servings: 12 servings