Kitchen Sink Chili

Kitchen Sink Chili
Serves 10 to 14

Ingredients:
3 tablespoons vegetable oil, divided
1 1/2 lb boneless short-ribs trimmed and cut into 1/2-inch cubes
1 lb ground beef
1/2 lb pork sausage (spicy or mild), removed from their casings
1 yellow onion, diced
3 cloves garlic
1 jalapeno, seeded and diced
2 banana peppers, seeded and diced
1 red bell pepper, roasted, seeded and diced
2 Anaheim chiles, roasted, peeled and chopped
2 poblano chiles, roasted, peeled and chopped
2 1/2 tablespoons chili powder
2 tablespoons smoked paprika
1 1/2 tablespoons ground cumin
1 teaspoon ground coriander
1 teaspoons cayenne pepper
1 teaspoon ground cinnamon
2 cups tomato puree
1 1/2 (6 ounce) cans tomato paste (about 2/3-3/4 cup)
12 ounces apricot ale (or flavor of your choice)
1/2 cup chicken stock
2 ears fresh corn, kernels and milk removed from cob
1 disc Mexican chocolate, broken into chunks
1 (15 ounce) cans pinto beans, with juices
1 (15 ounce) cans kidney beans, with juices
1 (15 ounce) can black beans, drained
garnish:
1 bunch green onions, thinly sliced
1 cup shredded Cheddar

Directions:
1. Place a large pot over medium-high heat and add 2 tablespoons oil. Season short ribs with salt and pepper and brown cubes, about 3 minutes. Remove from heat and drain into a colander, nesting in a mixing bowl.
2. Add ground beef and sausage to pot and brown, about 3 minutes. Make sure to leave bite sized chunks of the ground mixture. Pour mixture over short ribs and allow excess liquid to drain. Set aside.
3. Add remaining oil to pan and add onion and garlic. Saute for 3 minutes. Add peppers season with salt and pepper and continue to sauté, 5 to 6 minutes.
4. Pour drained meats back into the pot, add spices and sauté for 5 minutes.
5. Add tomato puree and tomato paste and stir. Reduce heat to medium, add ale and stock and simmer for 1 hour. Add corn, Mexican chocolate and beans into the pot. Stir and adjust seasonings.
6. Allow chili to simmer for another 30 minutes, adjust seasonings and serve.