Smoked Chili

Ingredients

• 22 ounce beer smoked
• 28 ounce canned tomatoes crushed canned
• 3 ounces mild chicken sausage smoked ( 1 link)
• 2 tablespoons chili powder 
• 0.5 cup kidney beans dried drained
• 1 small fennel bulb 
• 1 teaspoon fennel seeds whole
• 4 medium garlic clove finely chopped
• 2 teaspoons granulated sugar 
• 12 ounces ground beef 
• 0.3 teaspoon ground pepper 
• 2 teaspoons ground cumin 
• 4 ounces ground pork 
• 2 teaspoons kosher salt as needed plus more
• 1 tablespoon olive oil 
• 2 tablespoons to 5 chilies red such as fresno peppers coarsely chopped
• 6 medium spring onion light white green thinly sliced
• 8 servings cream sour for garnish
• 1 tablespoon tomato paste 
• 1 large onion yellow

Equipment

• wooden spoon
• dutch oven

Directions

1. Heat the oil in a large Dutch oven or large, heavy-bottomed pot with a tightfitting lid over medium-high heat until shimmering.
2. Add the beef, pork, and sausage and cook, stirring to break up the meat with a wooden spoon, until the meat is browned and no bits of pink remain, about 5 to 6 minutes.Stir in onion, fennel, chiles, garlic, chili powder, cumin, 1 teaspoon of the salt, fennel seed, cayenne pepper, and tomato paste, and cook until the vegetables are softened, about 4 to 5 minutes.
3. Add the beer and bring to a boil. Simmer until the beer flavor is cooked off, about 5 minutes. Stir in the remaining 1 teaspoon salt, tomatoes, kidney beans, and sugar.Bring the chili to a boil, cover, reduce heat to low, and simmer until beans are tender, about 1 1/2 hours. Taste and season with salt as needed.
4. Serve the chili garnished with the scallions, sour cream, and, of course, a glass of smoked beer.