Directions

1. Deseed and stem the dried chilies. Heat them in enough chicken stock to cover the chilies and let them soak for 15 minutes.
2. Meanwhile heat up large pot to medium high heat. Add the MagicalButter and onion and let the onions caramelize.
3. Add jalapeños serranos and poblano peppers to the pot. Cook for about 5 minutes until the onions start to turn translucent. Add the garlic about halfway through this step.
4. Add the ground chuck and ground sirloin and cook until fully browned.
5. Lower heat and return to the chilies.
6. Remove chilies from the stock (discard stock it will be bitter) and place them in a blender along with the chipotles in adobo sauce. Puree and after everything is combined add in the sun dried tomatoes and puree again.
7. Add a little bit of stout to help move everything around if needed.
8. Puree until nice and smooth and then add to chili pot.
9. Add the crushed tomatoes smoked sausage chili puree spices and everything else to the pot. Stir well.
10. Cook at a low simmer for 2-4 hours. Once finished serve and enjoy!