From The Nautical Beachfront Resort, Lake Havasu, Arizona
Three Bean, Three Meat, Three Pepper Chili by Chef John Andreola
Third time’s the charm, with this singular chili influenced by neighboring Mexico. Serves 12-15
Chili
5 cloves of garlic, finely chopped
2 medium sized onions, finely chopped
1 red bell pepper, ¼ inch diced
1 yellow bell pepper, ¼ inch diced
1 green bell pepper, ¼ inch diced
4 tbsp. chili powder
1 tbsp. ground cumin
1 ½ tbsp. chipotle chili powder
2 tsp. dried oregano
1 tbsp. smoked paprika
6 slices thick cut Applewood smoked bacon, cut into ½ inch pieces
1 lb. ground pork
1 lb. ground chuck Angus 80/20
2 lbs. New York sirloin, ¾ inch diced
2 c. beer (Budweiser)
1 (15oz.) black beans, drained and rinsed
1 (15oz.) kidney beans, drained and rinsed
1 (15oz.) pinto beans, drained and rinsed
1 (24oz.) crushed tomatoes
1 (24oz.) diced tomatoes with juice
1 c. V-8 juice
Lime wedges, for garnish
Sour cream, for garnish
Shredded cheddar cheese, for garnish
Sliced scallions, for garnish
Julienne of tri-colored tortilla chips, for garnish
Method
In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Add diced sirloin and sauté until lightly brown.
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Once the sirloin is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano and smoked paprika. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef and brown until no longer pink, roughly 5 minutes. Stir in the beer and beans. Mix together, then add the V-8 juice, crushed and diced tomatoes. Turn the heat down to low and simmer for 1 ¾ hours. Season with salt and pepper to taste.
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Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese and sliced scallions. Top with a fine julienned of tri-colored tortilla chips.
