Shoot Out Chili

Ingredients

• 2  anaheim peppers chopped
• 1 tablespoon ancho chile powder 
• 1  andouille sausage finely chopped
• 0.3 cup bacon fat 
• 2 cups beef stock 
• 14 ounce black beans canned
• 32 ounce kidney beans red canned
• 12 ounce tomato sauce canned
• 14 ounce canned tomatoes chopped canned
• 3  chipotles in adobo chopped
• 0.3 cup cilantro leaves fresh chopped
• 2 tablespoons cilantro leaves fresh chopped
• 6 cloves garlic chopped
• 1 tablespoon ground cumin 
• 0.5  jalapeño finely chopped
• 3  juice of lime 
• 10 servings kosher salt and pepper black freshly ground
• 3  onions chopped
• 3  poblano peppers chopped
• 1  bell pepper red chopped
• 6  tomatillos chopped
• 6  tomatillos pureed
• 14 ounce beans white

Equipment

• mixing bowl
• dutch oven

Directions

1. In a large Dutch oven or stockpot over medium-high heat, add the bacon fat, garlic, onions and peppers, and cook until tender, about 10 minutes.
2. Add the beans, tomatoes, tomato sauce, pureed tomatillos, chipotles, chili powder and cumin. Cook as long as possible, at least 30 minutes.
3. Add stock or tomato sauce if the chili becomes too thick.
4. Add the cilantro and season with salt and pepper.
5. Garnish with Andouille Tomatillo Topping and serve.
6. In a mixing bowl, toss the tomatillos, andouille, jalapeno, cilantro, lime juice and zest.
7. Add salt and pepper to taste.