Ancho Beer Chili
- Ready In:
- 1hr 40mins
- Ingredients:
- 17
- Yields:
-
5 quarts
ingredients
- 6 large ancho chilies
- 2 lbs ground beef
- 1 lb sweet Italian sausage
- 3 garlic cloves, minced
- 1 large sweet onion, chopped
- 1 (4 1/4 ounce) can diced green chilies
- 1 (4 ounce) can sliced mushrooms
- 1 (28 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup beer (lager or amber)
- 2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon Mexican oregano
- 3 tablespoons hot chili powder
- 2 (15 ounce) cans light kidney beans, undrained
directions
- In a shallow bowl, pour boiling water over ancho peppers, just enough to cover them, and leave set for about a half hour, or until peppers are soft. Then remove stems and seeds from peppers (use latex gloves while doing this). Place the peppers and the water in a food processor and puree them.
- Brown the ground meat with the garlic. Drain.
- Fry the sausage until cooked. Drain.
- In a large pot combine ground meat, sausage, ancho puree, onion, green chilies, mushrooms, tomatoes, tomato sauce, and beer.
- Mix together the salt, black pepper, cumin, cayenne, oregano, and chili powder.
- Add about half ofd the spice mix to the chili and mix thoroughly. Bring to a boil then reduce heat and simmer for 45 minutes, stirring occasionally.
- Add beans and the rest of the spice mix. stir and simmer for another 15 minutes.
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