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Game Day Chili

 2 tbsp. EVOO (extra virgin olive oil)
 2 onions, diced
 1 stalk celery, diced
 1 green pepper, diced
 1 serrano pepper, diced
 6-8 cloves garlic chopped
 1 lb. ground beef
 1 lb. ground turkey
 1 lb. ground Italian sausage
 1 1/2 tsp. worcestershire sauce
 1-2 canned chipotle peppers
 3 tbsp. chili powder
 1 1/2 tbsp. ancho chili powder/seasoning
 1 1/2 tbsp. cumin
 1 1/2 tsp. oregano
 1/2 tsp. basil
 1/2 tsp. thyme
 Cayenne pepper to taste
 1 quart fire-roasted tomatoes
 1 pint homemade turkey stock (or chicken broth/stock)
 12 oz. bottle of beer
 6 oz. can of tomato paste
 Salt/pepper to taste
 1 large can prepared chili beans (15-16 oz.)
 2 tbsp. Masa flour or cornmeal - optional, but adds an amazing body to the chili

Heat EVOO in large Dutch oven over medium-high heat. Add onions, celery, serrano and green pepper sauté about 8 minutes.


Add garlic sauté another minute, then add meat, breakup with spatula and cook until browned.


Stir in spices, add tomatoes, stock/broth, beer and tomato paste, bring to boil/reduce to simmer for 1.5 hours.


Add beans and masa slurry (1/4 c. cold water mixed with 2 tbsp. masa), simmer 5 more minutes.


Serve with your favorite chili toppings.