Prep 20 mins
Cook 40 mins
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.
- 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)
- 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.
- In a large pot, brown the beef, pork and onions until meat is brown and onions are translucent.
- Add the jalapeño, stock, beer if using, garlic, spices, tomatoes and beans.
- Simmer on low to medium heat- it should slightly steam, but not bubble- for about 30 minutes, until tomatoes and beans are tender.
- May be topped with cheddar cheese and or sour cream before serving.