- 3 tablespoons extra-virgin olive oil
- 3 pounds ground meat (any combination of ground beef chuck, pork shoulder or veal shoulder)
- Kosher salt and freshly ground black pepper
- 6 cloves garlic, finely chopped
- 2 large onions, chopped
- 2 bunches scallions, chopped (about 2 cups)
- 2 tablespoons tomato paste
- 6 tablespoons chili powder
- One 12-ounce bottle dark beer, such as Dos Equis
- Two 28-ounce cans whole fire-roasted tomatoes, crushed by hand
- 2 cups chicken stock
- 2 tablespoons red hot sauce, (Chihulys is my favorite)
- 2 tablespoons green hot sauce
- Suggested toppings: 1 cup lightly whipped and chilled creme fraiche, sliced jalapenos, fresh cilantro leaves, diced tomatoes, sliced cherry peppers, shredded Monterey Jack and shredded Cheddar
- In a large Dutch oven, heat the oil over medium-high heat. When the oil is hot, add the ground meat. Cook and stir occasionally until browned all over and you can hear a slight crackling in the pan, letting you know the moisture has cooked away, about 15 minutes. Season with salt and pepper.
- Reduce the heat to medium. Add the garlic, onions and half of the scallions and cook until wilted, about 5 minutes. Make a space in the pan and drop in the tomato paste. Let toast for 1 minute and then stir into the meat. Sprinkle on the chili powder. Cook and stir until fragrant, about 2 minutes.
- Pour in the beer and cook until almost reduced away, about 4 minutes. Pour in the tomatoes and stock and season with the red and green hot sauce. Adjust the heat so the chili is gently simmering and cook, uncovered, until the chili is thick, dark red and flavorful, about 1 1/2 hours. Serve in bowls with the remaining scallions and suggested toppings.