Place the dried chili peppers in a pot and cover with stock.
Bring to a low boil and reduce the heat to low.
Simmer gently, 10-15 minutes, then puree and reserve.
Meanwhile, heat a Dutch oven with the vegetable or olive oil over high heat.
Add the chorizo or bacon and begin to render.
Pat the ground beef dry with a paper towel and season with salt and pepper.
Add to the pot and develop a nice crusty brown on the beef.
Add the onion, garlic, fresh chili, oregano, cumin, coriander, cloves and cinnamon.
Cook the onion until soft; deglaze the pan with beer.
Stir in the dried chili puree, honey and cornmeal; reduce the heat and simmer to thicken and develop the flavor, 45 minutes, over low heat.
Cool and store for a make-ahead meal; then bring to room temperature and add a little water to reheat over medium flame.
Serve with toppings of your choice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (568g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 28 (23%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 1.3mg||0 %|
|Sodium 1106.5mg||38 %|
|Potassium 1128mg||30 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 13.2g|
|Protein 10.9g||16 %|
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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.
Calories per serving: 124
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