Smoked Chili

Heat the oil in a large Dutch oven or large, heavy-bottomed pot with a tightfitting lid over medium-high heat until shimmering.

Add the beef, pork, and sausage and cook, stirring to break up the meat with a wooden spoon, until the meat is browned and no bits of pink remain, about 5 to 6 minutes.Stir in onion, fennel, chiles, garlic, chili powder, cumin, 1 teaspoon of the salt, fennel seed, cayenne pepper, and tomato paste, and cook until the vegetables are softened, about 4 to 5 minutes.

Add the beer and bring to a boil. Simmer until the beer flavor is cooked off, about 5 minutes. Stir in the remaining 1 teaspoon salt, tomatoes, kidney beans, and sugar.Bring the chili to a boil, cover, reduce heat to low, and simmer until beans are tender, about 1 1/2 hours. Taste and season with salt as needed.

Serve the chili garnished with the scallions, sour cream, and, of course, a glass of smoked beer.