Montezuma's Revenge

READY IN: 3hrs 30mins
Recipe by Lennie

This recipe won Harold R. Timber of Taos, New Mexico, a World Championship in 1983 at the International Chili Society Cookoff.

Top Review by Kit..ty Of Canada

Made this while staying at a friends. Everyone loved it. I thought it might be too spicy for some as my eyes watered while making this. It was wonderful! You could taste all the different layers. I do recommend that you remove the grease as stated in the recipe! I was surprised at how much there was from the meat & spices. Thanks Lennie. I will make this again & feed it to the picky Dd.

Ingredients Nutrition


  1. Combine first 11 ingredients (sugar to mole) with the 2 cups of water (you may need to do this on the stove); when all is dissolved, add to a large, heavy cooking pot and keep at a light boil.
  2. In a skillet, saute the meat in a little oil; when all is browned, add to the large pot.
  3. Add a little more oil to the skillet, then saute the onion and garlic.
  4. Add to the large pot, along with the green chiles and the tomato sauce.
  5. Bring mixture to a boil, then add the beer.
  6. Simmer, uncovered, for 1-1/2 to 2 hours, stirring occasionally.
  7. Let stand for 30 minutes and skim off excess grease.
  8. Correct seasonings to taste.
  9. Thicken with Masa Harina in warm water to suitable consistency.
  10. Cover and let stand one hour before serving.

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