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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
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The Coors beer (or your favorite), combined with the ingredients adds a great flavor to this chili. I've been making this for years and still enjoy it every time! Ingredients:
1 tablespoon olive oil |
1/4 lb crispy diced bacon |
1 large diced onion |
4 garlic cloves, minced |
1 stalk celery, diced |
1 medium diced green pepper |
1 medium diced red pepper |
1 tablespoon olive oil |
2 lbs ground beef, cooked and drained |
1 (28 ounce) can b&m baked beans |
4 tablespoons white flour |
2 (16 ounce) cans stewed tomatoes |
1 (16 ounce) can tomato paste |
2 (16 ounce) cans red kidney beans |
1/2 lb sliced mushrooms |
2 tablespoons worcestershire sauce |
2 tablespoons lime juice |
1 (14 ounce) can beef broth |
1 teaspoon cayenne pepper |
4 tablespoons chili powder |
2 tablespoons ground cumin |
1 tablespoon oregano |
tabasco sauce (to taste) |
1 teaspoon sugar |
1 (4 -7 ounce) can chopped green chilies |
1 (12 ounce) can coors beer |
Directions:
1. In a large pot, cook bacon in 1 T olive oil, and set aside.
2. To same pot, sauté onion, garlic, celery, and peppers.
3. In separate pan, cook ground beef in 1 T olive oil.
4. Drain and add beef to sauté mixture.
5. Mash B&M beans using a potato masher, mix in 4 T white flour, and set aside.
6. Add remaining ingredients and spices.
7. Add cooked bacon, bean/flour mixture, and beer.
8. Stir well, cover, and bring to boil.
9. Simmer, covered, for 3 hours.
10. Taste and re-season with spices.
11. Refrigerate overnight (if you can wait).
12. Reheat next day and enjoy!
13. Serve with grated cheddar or jack cheese and/or sour cream.
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