Chili "Dragon's Breath"

Ingredients:

Chile

• 0.9 kg coarsely ground beef
• 450 g of ground meat for Italian sausage
• 450 g shoulder meat, trimmed of veins and fat and cut into 0.5 cm cubes
• 3 tablespoons lard or canola oil
• 2 tbsp (30 g) butter
• 3 roasted, peeled, and chopped Anaheim chili peppers
• 3 roasted, peeled and chopped poblano chiles
• 2 diced red bell peppers
• 2 crushed jalapeño chili peppers
• 2 diced onions
• 1 chopped head of chenok
• 3 tbsp. chili powder
• 2 tsp cayenne pepper
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp granulated garlic
• 2 tsp granulated onion
• 2 tsp hot paprika
• 2 teaspoons coarse salt
• 2 tsp ground black pepper

Tomato sauce

• 2 tbsp. tomato sauce (for thickening)
• 1 cup tomato paste (for color)
• 350 ml dark beer
• 1 cup chicken broth
• 2 cans (440 g each) of red kidney beans with brine
• 2 cans (440 g each) pinto beans with brine
• Double-fried French fries, for serving, see recipe below
• Saltine crackers, for serving
• 1 bunch green onions, thinly sliced
• 1 tbsp. grated cheddar cheese

Double-fried French fries

• 4 tubers of Russet potatoes (10-13 cm long)
• 8 tbsp. canola oil
• 1 tbsp fine sea salt
• 1 teaspoon ground black pepper

Preparation:

1. Place the lard and butter in a large saucepan and heat over high heat. Add the Anaheim chili, poblano chili, red bell pepper, jarapeño chili, and onion and cook until caramelized, about 5 minutes. Add the garlic and cook for another minute.
   
   Add the meat pieces and brown them for about 4 minutes. Add the ground beef and sausage and cook, stirring gently, being careful not to break the ground beef into small pieces. Cook until the meat is well browned and cooked through, 7-10 minutes.
   
   Add chili powder, cayenne pepper, coriander, cumin, granulated garlic, granulated onion, paprika, salt, and black pepper. Sauté until fragrant, about 1 minute.
2. Add the tomato sauce and tomato paste and stir until caramelized, about 2 minutes. Pour in the beer and broth. Add the kidney beans and pinto beans, reduce the heat, and simmer for about 2 hours.
   
   Serve the chili in deep bowls with double-fried fries and crackers, topped with green onions and cheddar cheese.

3. Double-fried French fries

   
   Peel the potatoes, leaving the skin on the ends. Cut the potatoes into 0.8 cm thick slices, then cut each slice into 0.8 cm thick strips.
   
   Fill a large bowl with water and soak the potatoes until completely covered, at least 30 minutes or up to 24 hours. This will remove excess starch from the potatoes and prevent them from turning brown.
   
   In a heavy-bottomed saucepan, heat the oil to 160°C, checking with a cooking thermometer.
   
   Remove the potatoes from the water and pat dry to remove excess water. Carefully drop two handfuls of potatoes into the hot oil. The oil should cover them by at least 2.5 cm. Fry until lightly browned, 5-7 minutes. Remove the potatoes, gently shake off any excess oil, and place them on the grill. Repeat until all the potatoes are cooked.
   
   Increase the oil temperature to 180°C (350°F). Fry the potatoes again, two handfuls at a time, until golden brown, about 2 minutes each. Remove the potatoes from the oil, shake off any excess, place them in a bowl, and sprinkle with a little salt and pepper. Repeat until all the potatoes are fried.
   Exit: 8 servings