Smoky Chipotle Chili with Roasted Red Peppers and Jalapeño Sausage (serves 2)

It's that time of year again! There's nothing that beats those winter blues better than a bowl of home made chili. Here's my entry for the Bush's Chili Cook Off recipe contest.  Cocoa, molasses and beer are paired with Bush's Kidney Beans and Pinto Beans to create a dish with a velvety, smoky flavor while a combination of roasted red peppers, chipotle pepper and serrano chili peppers provide a pleasant kick. Enjoy!

​Ingredients (serves 2)

1/2 red Bell pepper
2 tablespoons olive oil
1/2 yellow onion, sliced
2 Serrano chili peppers
2 cloves garlic
1/2 lb 90 % lean ground beef
1/2 lb 85% lean ground beef 
1/2 teaspoon cumin
1 tablespoon chili flakes
2 teaspoons chipotle pepper powder
330 ml India Pale Ale 
6 oz jalapeño sausage, casing removed and chopped 
1 tablespoon cocoa powder
16 oz Bush's Pinto beans in medium chili sauce
16 oz Bush’s Kidney Beans in a mild chili sauce
14 oz can diced tomatoes
2 tablespoons molasses

Instructions
Pre-heat oven to 450F. Place red bell pepper, cut side down, on a baking sheet. Cook for approx. 25 minutes or until skin starts to blister. Remove from oven and set aside to cool. Remove skin and chop pepper finely.
In a large frying pan heat olive oil. Add onion, peppers, chili peppers and garlic and cook on medium heat, stirring occasionally for approx 4 minutes. 
Remove ingredients from pan and place in a small bowl. Add beef to pan and brown for approx 5 minutes. Add cumin, chili flakes and chipotle pepper powder. Mix well. Add ale, sausage, coca powder, beans, tomatoes, onion mix, roasted red peppers and molasses. For a spicier chili add extra chili flakes, according to taste. Mix well, reduce heat and simmer for approx. 45 minutes. Serve with a dollop of sour cream and grated cheese. 

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