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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My husband loves chili, but we had problems finding a recipe that did not use for chili powder, so after some experimenting, we came up with this. Ingredients:
1 lb lean ground beef, coarse or 1 lb chili, grind |
1/2 lb ground pork |
1 jalapeno, seeded and diced (or more if you like it hot) |
2 tablespoons ground cumin |
1 tablespoon cayenne |
1 tablespoon oregano |
1 tablespoon dried ancho chile powder |
1 medium onion, peeled and diced |
2 garlic cloves, peeled and mashed |
2 -4 dried chipotle chiles |
1 (28 ounce) can whole tomatoes, lightly crushed |
1 (15 ounce) can kidney beans or 1 (15 ounce) can pinto beans, drained |
1 cup beef broth |
1 cup mexican beer (we use dos equis) or 1 cup chicken broth |
1 cup cheddar cheese, shredded (optional) |
1 cup sour cream (optional) |
Directions:
1. First, if you are using canned broth, heat it to simmer, then dice the dried peppers and place them in the beef broth to soak.
2. In a large pot, brown the beef, pork and onions until meat is brown and onions are translucent.
3. Add the jalapeño, stock, beer if using, garlic, spices, tomatoes and beans.
4. Simmer on low to medium heat- it should slightly steam, but not bubble- for about 30 minutes, until tomatoes and beans are tender.
5. May be topped with cheddar cheese and or sour cream before serving.
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