60 Minute Culinary Fight Club Bacon Sausage Chili


1 lb. ground beef 80/20

1 package Big Fork Bacon Sausage, Black Pepper or Spicy 3 – Pepper, sliced, chopped

1 onion, chopped

4 cloves garlic, minced

2 poblano, skin charred and removed, chopped

1/12 oz. bottle dark brown ale

1/16 oz. can kidney beans, drained and smoked using a smoking gun for 5 minutes covered

1/24 oz. can crushed tomatoes

2 T. chili powder

2 T. cumin

1 t. crushed oregano

1 t. salt

½ t. black pepper

½ t. cayenne pepper (if you want it hot)



Sliced Avocado

Crushed Fritos

Dollop Sour Cream

Lime Wedge

Chopped Cilantro



  1. In a skillet, brown the beef in a pan until brown. Remove from the pan and pour out the grease. Reserve.

  2. Add the sausage and cook until the sausage is brown. Add the onions and cook until the onions caramelize. Add the garlic and poblano and cook on medium low for 5 minutes.

  3. Add the beer and the ground beef and cook on high for five minutes.

  4. Add the remaining ingredients and simmer for at least 30 minutes.

  5. Garnish the chili with the above garnishes and serve.

Lance Avery