Let’er Buck Red Beer Chili |
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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Chili Nation, Jane and Michael Stern Ingredients:
2 dried chipotle chiles |
4 dried ancho chiles |
1 cup tomato sauce |
1 (12 ounce) bottle beer |
1 cup chopped onion |
2 garlic cloves, minced |
2 tablespoons vegetable oil |
2 lbs london broil beef, trimmed of fat and cut into 1/2 inch cubes |
1 1/2 teaspoons salt |
1 teaspoon fresh ground black pepper |
1 teaspoon ground cumin |
1 tablespoon worcestershire sauce |
3 tablespoons prepared horseradish |
boiled potatoes |
Directions:
1. Add chiles to a large bowl; cover with boiling water; let stand 30 minutes until soft, then seed and stem them.
2. In a food processor or blender, puree the chiles with the tomato sauce and beer; set aside.
3. In a large skillet saute the onions and garlic in the oil until soft.
4. Add in the beef; cook until browned all over, stirring often.
5. Add in the chile puree and the remaining ingredients (except potatoes); simmer, uncovered, 20 minutes, stirring often.
6. This makes a soupy chili, best served in a bowl on a bed of smashed-up boiled potatoes.
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