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Name: Rio Grande Chile
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 4 ts Ground cumin; Salt to taste; 1/4 ts Allspice; 2 tb Bourbon whiskey (opt); 1 Head garlic, chopped; 4 Large onions, chopped; 1 cn Chicken broth; 1 1/2 tb Chili powder; 1/2 ts Red pepper (cayenne); 8 lb Bone-in beef chuck; 2 cn Beer--12 oz.; 1 1/2 tb Paprika; 1 tb Oregano leaves; 1 lb Pintos-directions on pkg.; 1 ts Corriander, ground; 2 tb Salad oil (approx. amt.); 1 1/2 ts Sugar; 1 cn Tomato sauce (8 oz.)

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INGREDIENTS

4 ts Ground cumin
Salt to taste
1/4 ts Allspice
2 tb Bourbon whiskey (opt)
1 Head garlic, chopped
4 Large onions, chopped
1 cn Chicken broth
1 1/2 tb Chili powder
1/2 ts Red pepper (cayenne)
8 lb Bone-in beef chuck
2 cn Beer--12 oz.
1 1/2 tb Paprika
1 tb Oregano leaves
1 lb Pintos-directions on pkg.
1 ts Corriander, ground
2 tb Salad oil (approx. amt.)
1 1/2 ts Sugar
1 cn Tomato sauce (8 oz.)

Servings

INSTRUCTIONS

Soak pintos overnight, then cook as directed. Meanwhile, rinse chiles; discard stems and seeds. Break chiles into pieces. Combine chiles and beeer in a 4 to 5 qt. pan. Bring to a boil over high heat;then reduce heat, cover, and simmer until chiles are soft. Puree chiles and liquid in blender. Rub puree through wire strainer with back of spoon--discard residue, set puree aside. Cut beef from bones. Trim and discard excess fat; cut meat into 1" cubes. Heat oil in an 8 to 10 qt. pot over med heat. Add meat, abt. 1/4 at a time, and cook until well browned on all sides. Lift out meat and set aside. Add onions and garlic to pan. Cook over med. heat, stirring often, until onions are soft. Add chili powder, paprika, cumin, oregano, sugar, coriander, red pepper, and allspice. Cook, stirring for 2 min.. Add beef and any juices that have accumulated., chile puree, broth, tomato sauce, and whiskey. Stir well, then bring to a boil over high heat; reduce heat, cover, and simmer stirring occasionally, until beef is very tender to bite (abt. 2 hrs.). Ladle chili into individ. bowls; top with beans and condiments. Condiments: Arrange in separate bowls 3 cups ea.: shredded cheese, diced tomatoes, sliced green onion tops, sour cream.

NOTES

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Rio Grande Chile

4 ts Ground cumin
 Salt to taste
1/4 ts Allspice
2 tb Bourbon whiskey (opt)
1 Head garlic, chopped
4 Large onions, chopped
1 cn Chicken broth
1 1/2 tb Chili powder
1/2 ts Red pepper (cayenne)
8 lb Bone-in beef chuck
2 cn Beer--12 oz.
1 1/2 tb Paprika
1 tb Oregano leaves
1 lb Pintos-directions on pkg.
1 ts Corriander, ground
2 tb Salad oil (approx. amt.)
1 1/2 ts Sugar
1 cn Tomato sauce (8 oz.)

Soak pintos overnight, then cook as directed. Meanwhile, rinse chiles;  discard stems and seeds. Break chiles into pieces. Combine chiles and beeer  in a 4 to 5 qt. pan. Bring to a boil over high heat;then reduce heat,  cover, and simmer until chiles are soft. Puree chiles and liquid in  blender. Rub puree through wire strainer with back of spoon--discard  residue, set puree aside.    Cut beef from bones.  Trim and discard excess fat; cut meat into 1" cubes.    Heat oil in an 8 to 10 qt. pot over med heat.  Add meat, abt. 1/4 at a  time, and cook until well browned on all sides. Lift out meat and set  aside.    Add onions and garlic to pan.  Cook over med. heat, stirring often, until  onions are soft.  Add  chili powder, paprika, cumin, oregano, sugar,  coriander, red pepper, and allspice. Cook, stirring for 2 min.. Add beef  and any juices that have accumulated., chile puree, broth, tomato sauce,  and whiskey.  Stir well, then bring to a boil over high heat; reduce heat,  cover, and simmer stirring occasionally, until beef is very tender to bite  (abt. 2 hrs.).  Ladle chili into individ. bowls; top with beans and  condiments.    Condiments:  Arrange in separate bowls 3 cups ea.: shredded cheese, diced  tomatoes, sliced green onion tops, sour cream.

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Nutrition

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Serving Size: 1 Serving (416g)
Recipe Makes: 12 Servings

Calories: 43
Calories from Fat: 8 (19%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 105.4mg		4 %
Potassium 183.9mg		5 %
Total Carbohydrate 9g		3 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 6.6g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 43

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