The deep, complex flavors of the Original spice blend combine with several different types of roasted peppers for a satisfying, sweet and smoky bowl of chili. No time for do-it-yourself roasted peppers? Substitute with a jar of roasted peppers from the grocery store.
Ingredients:
1 tablespoon avocado oil
1 sweet onion, chopped
3 cloves garlic, chopped
2 roasted bell peppers (your choice), skin and seed removed, chopped
1 roasted poblano pepper, skin and seeds, removed chopped
1 roasted jalapeno pepper, skin and seeds removed, chopped
1.5 pounds ground beef
6 ounces sweet Italian sausage (about 2 links)
4 tablespoons tomato paste
1 cup tomato sauce
1 12-ounce bottle of beer (your choice)
2 cups cup chicken stock
4 to 5 tablespoons Little Bottles Original spice blend
1 can red kidney beans, rinsed
1 can pinto beans, rinsed
2 teaspoons smoked salt
1 tablespoon apple cider vinegar
1 tablespoon Vermont maple syrup
Preparation:
Roast peppers. Remove skins and seed. Chop.
In a large Dutch oven, heat oil over medium heat until hot.
Add onion and garlic. Sauté for 5 minutes. Add roasted peppers, stir to combine.
Remove aromatics from Dutch oven and set aside.
Add ground beef and sausage to Dutch oven, cook until browned. Add cooked aromatics and combine.
Add tomato paste, tomato sauce, Little Bottles spice blend, chicken stock, beer, beans, and smoked salt.
Stir to incorporate. Bring to a steady simmer. Reduce heat to medium low. Simmer for about 1 hour to reduce liquid and combine flavors. Sauce should thicken. If too thick, add more stock or water.
Taste and adjust seasonings with spice, salt and pepper.
Garnish with chopped cilantro, Greek yogurt, sour cream, or diced red onion.
Enjoy!
