New Mexican Chili

Ready in 1 hour

Try this New Mexican Chili recipe, or contribute your own. "Meats" and "Main dishes" are two of the tags cooks chose for New Mexican Chili.

Top-ranked recipe named "New Mexican Chili"


Ingredients

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24 oz amber beer; Good quality
2 tb Ground cumin
5 lb Boneless beef chuck; trimmed
28 oz Italian plum tomatoes
1/3 c Corn oil
1/2 ts Fresh ground black pepper
6 lg Garlic; minced
34 oz Kidney beans
3 lg Onions; chopped
13 oz Beef broth
2 ts Oregano
2 1/2 ts Salt
1 ts HOT ground chiles; or Cayenne
1 lb Lean pork; ground
2 Bay Leaves
5 tb ground chiles, mild

Original recipe makes 10

Servings  

Preparation

In a large flame-proof casserole or stockpot, heat the oil. Add the onions. Cover and cook over moderate heat for 5 minutes. Uncover, increase heat to moderately high and cook, stirring frequently, until the onions begin to brown, 5 to 10 minutes. Add the garlic and cook another 1 or 2 minutes, until fragrant. Add the chiles and cumin. Cook, stirring, 1 minute then add the pork, mashing and stirring, until the meat browns and begins to separate. Add the beef, oregano, salt and pepper. Increase heat to high and cook, stirring frequently, until the meat loses most of its redness, about 10 - 15 minutes. Add the tomatoes and their liquid, the beer, beef broth and bay leaves. Bring to a boil, partially cover and reduce heat to moderate. Cook until the beef is very tender and the sauce is reduced to a chili-like consistency, about 1 1/2 to 2 hours. In a medium saucepan, heat the beans in the liquid from the cans. Drain when hot and either add to the chili or serve on the side along with other accompaniments such as steamed rice, sour cream, grated cheddar cheese, thinly sliced scallions, onions, or chips. Serves 10 ~end recipe export From: Imran Chaudhary Date: Sun, 11-0

Calories Per Serving: 1347 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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