Firehouse Buracho Chili
- Ready In:
- 3hrs 20mins
- Ingredients:
- 20
- Serves:
-
6-8
ingredients
- 1 1⁄2 tablespoons olive oil (to brown the meat)
- 1 1⁄2 lbs lean stewing beef
- 2 cups chopped onions
- 4 cloves garlic, minced
- 1 tablespoon chili powder, blend (your standard stuff in a jar)
- 1 tablespoon new mexico chile powder
- 2 tablespoons dried ancho chile powder
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 bay leaf
- 1 cup chicken broth
- 1 (14 ounce) can diced tomatoes (do not drain)
- 1 (12 ounce) bottle beer
- 1 (14 ounce) can black beans or (14 ounce) can kidney beans, drained and rinsed
- 1⁄2 cup fresh cilantro, chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons molasses
- 1 teaspoon dried oregano
- 3⁄4 teaspoon dried thyme
- masa harina, enough to thicken,to taste
directions
- In a large soup pot, heat the oil and brown the stew beef.
- Add the onions and garlic and cook for about 5 minutes, then add the chili powder, the New Mexico and Ancho chile powders, paprika, cumin and bay leaf; cook, stirring frequently, another 5 minutes.
- Add the broth, tomatoes and beer and simmer, covered, for 2 hours.
- Add the beans, cilantro, lemon juice, molasses, oregano and thyme and simmer another 30 minutes.
- Stir in enough masa harina (to which a little water has been added to make it blend well) to thicken and simmer just long enough to absorb the masa and thicken up a bit.
- Serve with chopped onion, some grated Cheddar cheese and some fresh cilantro.
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RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois