Five Pepper Chili

#GudBelly

Five Pepper Chili
30 minutes prep 2 hours cook 2 1/2 hours total

Ingredients

2 pounds of chuck
1 New Mexico Chili
1 Poplano diced
1 Serrano diced
1 Jalapeno diced
1 Habanero diced
2 cloves garlic, chopped
1 ounce can tomato sauce
1 teaspoon ground cumin
1 teaspon ground oregano
1 teaspoon of Kosher salt
1 teaspoon black pepper
1 teaspoon white pepper
4 tablespoons olive oil
1 12 oz can/bottle of dark beer
1 cup of chicken stock
1 Bay leaf
1 15-ounce can kidney beans, drained rinsed
1 15 ounce can of red beans, drained rinsed
1 chopped onion Lime wedges, for serving

In a large heavy pot, cook beef in olive oil until brown. Add the peppers, onion, cumin, oregano and cumin.  Cook until tender then add the garlic, beer and white/pepper. Bring to a boil and add beans and tomato sauce.

Add chicken stock and bay bring to boil.  Reduce heat and cover until beef is tender.

You can serve this with white rice, cheddar cheese, sour cream, guacamole and cornbread.