Nick's Lucky Seven Chile Chili

All of Nick's recipes will blow your socks off, but this one might burn them off. With only 25 ingredients, you'll have plenty of time to make it in time for kick-off!

Ingredients...

Ingredients:

1.25 lb. lamb shoulder (boned)

1.25 lb. Beef Chuck

12oz uncured applewood smoked bacon (thick slices)

3 med Spanish onions (diced)

3 large carrots (diced)

¼ cup olive oil

6-8 cloves garlic (diced)

6 jalapeno peppers (fresh) diced

6 pablano peppers (fresh) diced

2 Habanero peppers (fresh) diced (extremely hot, wear rubber gloves when working with habanero and do not touch eyes or nose)

1 can chipotle chilies packed in adobo sauce

2 dried chipotle chilies (ground into powder)

2 dried pasilla chilies (ground into powder)

2 dried pablano chilies (ground into powder)

2 cinnamon sticks

1 16 oz can red kidney beans (optional)

1 can tomato paste

1 bottle 12-16 oz beer (brown ale or nut brown ale)

2 28 oz. cans whole san marzano tomatoes

1 T cumin powder

1 T coriander powder

Salt and pepper for seasoning

1 T honey

1 bunch fresh cilantro (chopped)

Sour cream

Directions...

Remove any unwanted and excess fat from lamb and beef, cut into ½-inch cubes.

In a large Dutch oven pan, heat olive oil over high heat, working in batches, season lamb with salt and pepper, and cook until seared and brown on all sides. Remove lamb to a plate with a slotted spoon. Repeat same steps with beef.

Drain off the unwanted oil and add bacon, cook until brown and crisp. Reserve rendered fat and remove bacon with slotted spoon to a plate.

Add the onions and carrots to the bacon fat and cook until soft. Add all fresh chilies and cook until soft. Add garlic and cook until soft. (Be careful not to burn) Add can of tomato paste to soffrito and stir to incorporate.

Add the beer, followed by the tomatoes and the liquid. If chunky style is desired leave tomatoes whole, otherwise crush first. Either is fine. To that, add 1 can of chipotle chilies packed in adobo, bacon crisps, ground chili powders, cumin powder, and salt & pepper to taste. Bring chili to a boil and reduce heat to a simmer. Cook for one hour.

After the one hour chili should become thick and the meat tender, adjust season to taste and add tbl of honey. The natural sweetness of the honey adds balance to the spice chilies and a more complex taste to the finished dish. Continue simmer for approximately 45 minutes or until desired thickness. During the last 15 minutes of cooking, add the two cinnamon sticks and red kidney beans. When 15 minutes is up remove cinnamon sticks and serve with desired accompaniment. Garnish with a dollop of sour cream and fresh cilantro.