Ingredients:

(all organic, if available)

• 1 tablespoon ghee
• 1 pound beef stew meat, cubed
• 1 pound ground grass-fed beef
• 1 pound ground pork
• 1 pound ground elk
• 2 yellow onions, diced
• 2 bell peppers, diced
• 3 cloves garlic, pressed
• 2 teaspoons salt
• 4 tablespoons fresh chili powder, pan roasted and blended:
  • 1 tablespoon whole cumin seeds
  • 4 dried ancho chiles
  • 8 dried arbol chiles
  • 6 dried guajillo chiles
  • 1 tablespoon smoked paprika
  • 1/2 tablespoon dried hatch chile powder
  • 1 teaspoon black pepper
  • 1 1/2 dried oregano
• 1 can of Austin Amber Original Ale
• 1 jar of Tate Mata Salsa de Molcajete
• 1 pint of beef bone broth
• 2 chipotle peppers, minced
• 2 tablespoons adobo sauce
• 1/4 cup bittersweet chocolate
• 1 tablespoon finely ground fresh coffee beans
• 1 tablespoon maple syrup
• 1/2 tablespoon apple cider vinegar

Get cookin' some 3rd place chili:

• Preheat a large oven-safe pot over medium-high heat
• Brown stew meet on all sides for 5 minutes, turning often, remove and set aside
• Add the ground beef, pork, and elk (or venison) and cook until brown, then remove and set aside
• Add and melt ghee
• Add onion and cook until they just begin to caramelize. Stir to deglaze
• Add bell pepper, cook for 10 more minutes, stirring occasionally
• Add garlic and salt, cook until fragrant and softened
• Add the meats back in and season with chili powder, stirring well
• Add beer, salsa, and bone broth, bring to a boil before return ing to a low simmer
• Add the rest of the ingredients and stir well to incorporate
• Cover with a tight-fitting lid and place in a 350 degree Fahrenheit oven for 6-8 hours.
• Salt to taste and serve immediately with your favorite sides. We like: tortilla chips, Monterrey jack cheese, red onion, diced jalapeños, sour cream, and some more salsa!

Enjoy!