 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
John C. Ryan, Murphysboro, Ill. My wife used to make a better chili than I do, which is how this recipe got its name. Ingredients:
1 1/2 12-ounce cans of beer |
5 1/2 tablespoons chili powder |
2 tablespoons ground cumin |
1 tablespoon paprika |
2 teaspoons beef bouillon granules |
1 1/2 teaspoons dried oregano |
2 tablespoons olive oil, plus more if necessary |
1 3/4 pounds boneless beef chuck, cut into 1/2-inch cubes |
1 pound pork loin, cut into 1/2-inch cubes |
1/2 teaspoon each salt and pepper |
2 medium-sized onions, chopped |
1 1/2 anaheim chili peppers, seeded and chopped |
5 cloves of garlic, minced |
4 ounces tomato sauce |
1 tablespoon ground coriander |
1 tablespoon green chili sauce |
1 1/2 teaspoons mole poblano (in the supermarket's mexican section) |
1 1/2 teaspoons sugar |
1 tablespoon fresh lime juice |
grated monterey jack cheese (for garnish), optional |
Directions:
1. 1. Combine the beer, chili powder, cumin, paprika, bouillon granules, and oregano in a large, heavy pot. Add 1 1/4 cups of water. Bring the mixture to a boil, then remove from the heat.
2. 2. Place 2 tablespoons of oil in a non-stick skillet over medium heat. Brown the meat in small batches, seasoning with salt and pepper. Transfer the meat to the pot with a slotted spoon. Sauté the onions, peppers and garlic over low heat, adding more oil if necessary, until softened, about 8 minutes, then remove to the pot.
3. 3. Stir in tomato sauce, coriander, chili sauce, mole poblano, and sugar. Bring the mixture to a boil; reduce heat and simmer, covered, for 2 hours.
4. 4. Just before serving, stir in lime juice. Serve with grated cheese, if desired.
5. Per serving: 477 calories, 13g carbohydrates, 32g protein, 32g fat, 104mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
|
|