Ingredients

1 lb ground beef

1 lb hot sausage

3 tablespoons chili powder

1/2 poblano pepper, chopped

2 stalks celery, chopped

1 medium onion, minced

2 tablespoons garlic, minced

2 teaspoons kosher salt

1 teaspoon ground pepper

4 oz tomato paste (canned or from tube)

1 (16 oz) can crushed tomatoes

1 cup your favorite BBQ sauce

1/2 cup your favorite hot/spicy BBQ sauce

12 oz lager beer

1 cup beef stock

2 tablespoons Worcestershire sauce

1 tablespoon balsamic vinegar

1 tablespoon honey or sugar

2 cans (15 oz each) dark red kidney beans, rinsed and drained

1 can black beans, rinsed and drained

Instructions

Step 1: In an extra-large stockpot or cast iron skillet, brown the ground beef and hot sausage over medium-high heat until fully cooked. Drain excess fat if needed.

Step 2: Add the chopped poblano pepper, celery, and minced onion to the pot. Cook until the vegetables are tender and the meat is cooked through.

Step 3: Lower the heat to medium and stir in the chili powder, crushed tomatoes, tomato paste, and both BBQ sauces. Mix well, scraping up any browned bits from the bottom of the pot. Cook for about 15 minutes, stirring often.

Step 4: Stir in the lager beer, beef stock, minced garlic, Worcestershire sauce, balsamic vinegar, and honey or sugar. Combine everything thoroughly.

Step 5: Simmer the chili gently for about 1.5 hours, stirring frequently to allow the flavors to meld. If the chili thickens too much, add water in 1/4 cup increments to reach your desired consistency.

Step 6: Add the drained kidney beans and black beans, then cook for another 30 minutes, stirring regularly. Taste and adjust seasoning with salt and pepper as needed.

Step 7: Serve hot with your favorite garnishes such as sour cream, scallions, grated cheese, hot sauce, jalapeños, or a side of spicy cornbread.

Tips & Variations

For a milder chili, substitute the hot sausage with mild sausage and reduce or omit the spicy BBQ sauce.

Adding a smoked chipotle pepper can enhance the smoky flavor without extra heat.

This chili tastes even better the next day, after the flavors have more time to meld.

Swap out the lager beer for a dark stout for a richer taste.

FAQs

Can I make this chili in a slow cooker?

Yes, after browning the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours. Add beans in the last hour to prevent them from becoming too soft.

What are some good toppings for this chili?

Popular toppings include shredded cheese, sour cream, sliced jalapeños, chopped scallions, hot sauce, and fresh cilantro. Cornbread or tortilla chips also make excellent accompaniments.