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Title: Ryan's Revenge Chili
Categories: Chili Ethnic
Yield: 8 Servings
| 3 1/2 | lb | Boneless beef chuck |
| 2 | lb | Pork sirloin |
| 3 | cn | (12 oz) beer |
| 1/2 | c | Chili powder (plus 3 tbs) |
| 1/4 | c | Ground cumin |
| 2 | tb | Paprika |
| 4 | ts | Beef bouillon granules |
| 1 | tb | Dried mexican oregano -- |
| 1 | Crushed | |
| 4 | lb | Coarse-ground beef chuck |
| 1 | tb | Cooking oil |
| 4 | md | Onions -- chopped |
| 3 | Anaheim chili peppers -- | |
| 1 | Seeded and chopped | |
| 10 | Cloves garlic -- minced | |
| 1 | cn | (8 oz) |
| 2 | tb | Ground coriander |
| 2 | tb | Green chili sauce |
| 1 | tb | Mole poblano |
| 1 | tb | Sugar |
| 2 | tb | Lime juice |
| 1 | Monterey jack cheese -- | |
| 1 | Shredded | |
| 1 | Tomato sauce |
1. Cut boneless beef chuck and pork sirloin into 1/2-inch cubes. In a Dutch oven, combine 2 1/2 cups water, beer, chili powder, cumin, paprika, bouillon granules and oregano. Bring to boiling. 2. Meanwhile, in skillet, brown meats in small batches. Drain off fat. Add meats to liquid in Dutch oven. Add 1/2 tsp salt and 1/2 tsp pepper. 3. In the skillet, heat cooking oil. Add onions, chili peppers and garlic. Cook till tender. Add to mixture in Dutch oven. 4. To chili mixture, stir in tomato sauce, coriander, chili sauce, mole poblano (Found in Mexican-food section of large supermarkets) and sugar. Return to boiling. Reduce heat. Cover and simmer for 2 hours. 5. Stir in lime juice. Top with Monterey Jack cheese. Makes 8 to 10 servings.
Note: The volatile oils in chili peppers can burn your skin and eyes, so avoid touching the peppers unless you're wearing plastic or rubber gloves. If your skin touches the peppers, wash well with some soup and water.
From Murphysboro, Ill., John Ryan's spicy prizewinner goes well with crusty bread. If you can't find Mexican oregano, substitute regular dried oregano.
Recipe By : Midwest Living Magazine's All-Time Best Recipes
From: Dan Klepach Date: 07-20-96 (10:59)
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