Dragon’s Breath Chili

Time

Add canola oil and butter to a large stockpot over high heat.
Add anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles, and onions.
Cook until caramelized, about 5 minutes.
Add garlic and saute for 1 minute.
Add chuck and brown, about 4 minutes.
Add ground beef and sausage, brown, stirring gently to not break up ground beef too much.
Cook until meat is nicely browned and cooked through, 7 to 10 minutes.
Add chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt, and black pepper, cook for about 1 minute.
Add tomato sauce and paste, stir to caramelize, about 2 minutes.
Stir in beer and chicken stock, add kidney and pinto beans.
Lower heat and simmer for 2 hours.

Cut potatoes into 1/3 inch slices and then slice into 1/3 inch sticks.
Fill a large bowl with water and soak the potatoes, submerged, at least 30 minutes.
Heat canola oil in a heavy stockpot to 325^o F (165^o C).
Remove potatoes from water and pat dry.
Carefully place potatoes in the hot oil, there should be at least 1 inch of oil above them.
Parcook until the potatoes are light brown, 5 to 7 minutes.
Remove potatoes, gently shake off excess oil and let drain on a rack.
Once all potatoes are cooked, raise the heat of the oil to 350^o F (175^o C).
Cook potatoes again, until golden brown, about 2 minutes.
Remove potatoes, gently shake off excess oil and place in a bowl.
Lightly sprinkle with salt and pepper.