Dragon's Breath Chili

I went to the Food Network website and looked through all the different chilis to find the perfect one to make for our ward chili cook-off, and this is the one I chose. It is really good, in fact it won me first place! I ended up only doing about 1/2 of the chilis it called for becuase I didn't want it to be super hot, and instead of hot paprika, I used regular paprika. I also decided to take out the chuck roast, because I didn't want chunks of meat. Here's the link: http://www.foodnetwork.com/recipes/guy-fieri/dragons-breath-chili-recipe/index.html

Ingredients
2 tablespoons butter
3 tablespoons bacon grease, or canola oil
2 red bell peppers, diced (about 2 cups)
2 jalapenos, minced (about 2 tablespoons)
3 Anaheim chiles, roasted, peeled, chopped (I did 1)
3 poblano chiles, roasted, peeled, chopped (I did 1)
2 yellow onions, diced (about 2 cups)
1 head garlic, minced (about 1/4 cup)
1 pound boneless chuck, trimmed and cut into 1/4-inch cubes (I didn't use this)
2 pounds ground beef, coarse grind
1 pound bulk Italian sausage
2 teaspoons granulated onion
2 teaspoons granulated garlic
3 tablespoons chili powder
2 teaspoons hot paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons cayenne pepper
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cups tomato sauce
1 cup tomato paste
12 ounces lager beer (did more chicken stock instead of this)
1 cup chicken stock
2 (15.5-ounce) cans pinto beans, with juice
2 (15.5-ounce) cans kidney beans, with juice
Double-Fried French Fries, recipe follows
Saltine crackers, for garnish
1 bunch green onions, thinly sliced
1 cup shredded Cheddar
Directions
In large stock pot over high heat, add butter and bacon grease. Add bell pepper, jalapeno, chiles and onion and cook until caramelized, about 5 minutes. Add garlic and saute a minute longer. Add chuck and brown. Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much. Cook until meat is nicely browned and cooked through, about 7 to10 minutes. Add in granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in beer and chicken stock. Add beans, lower heat and simmer for 2 hours.

*I also did 4 different types of beans, Navy beans, Pinto Beans, Dark Kidney beans, and Light Kidney Beans