 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 pounds ground chuck |
1 medium onion, chopped |
3 to 4 garlic cloves, minced |
2 tablespoons chili powder |
2 teaspoons ground cumin |
1 to 2 tsp. ground red pepper |
1 teaspoon paprika |
1 (6-oz.) can tomato paste |
1 (14.5-oz.) can beef broth |
1 (12-oz.) bottle dark beer |
3 (8-oz.) cans tomato sauce |
2 (15-oz.) cans pinto beans, drained and rinsed |
1 (4.5-oz.) can chopped green chiles, undrained |
1 tablespoon worcestershire sauce |
Directions:
1. Cook first 3 ingredients in a 5- to 6-qt. Dutch oven over medium heat, stirring occasionally, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain well, and return to Dutch oven. Add chili powder and next 3 ingredients; cook 1 minute. Add tomato paste, and cook 1 minute. Add remaining ingredients. Bring to a boil. Cover, reduce heat to low, and simmer 2 hours.
|
|