Chili Con Coors
- Ready In:
- 3hrs 30mins
- Ingredients:
- 26
- Yields:
-
6 bowls
- Serves:
- 6
ingredients
- 14.79 ml olive oil
- 113.39 g 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
- 14.79 ml olive oil
- 907.18 g ground beef, cooked and drained
- 793.78 g can B&M baked beans
- 59.16 ml white flour
- 2 (907.18 g) can stewed tomatoes
- 453.59 g can tomato paste
- 2 (907.18 g) can red kidney beans
- 226.79 g sliced mushrooms
- 29.58 ml Worcestershire sauce
- 29.58 ml lime juice
- 396.89 g can beef broth
- 4.92 ml cayenne pepper
- 59.16 ml chili powder
- 29.58 ml ground cumin
- 14.79 ml oregano
- Tabasco sauce (to taste)
- 4.92 ml sugar
- 113.39-198.44 g can chopped green chilies
- 340.19 g can Coors beer
directions
- In a large pot, cook bacon in 1 T olive oil, and set aside.
- To same pot, sauté onion, garlic, celery, and peppers.
- In separate pan, cook ground beef in 1 T olive oil.
- Drain and add beef to sauté mixture.
- Mash B&M beans using a potato masher, mix in 4 T white flour, and set aside.
- Add remaining ingredients and spices.
- Add cooked bacon, bean/flour mixture, and beer.
- Stir well, cover, and bring to boil.
- Simmer, covered, for 3 hours.
- Taste and re-season with spices.
- Refrigerate overnight (if you can wait).
- Reheat next day and enjoy!
- Serve with grated cheddar or jack cheese and/or sour cream.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Maine-iac
Augusta, ME
I wove to cook, expewiment and modify wecipes. Oh, dat scwewy wabbit! I enjoy cooking on cowd Maine weekends whiwe hawing a few gwasses of wine! I awso wike outdoow gwiwwing at my wakeside camp in the summew, but wif cowd fwosty bwew!