INGREDIENTS
- 1 lb lean ground beef, coarse or chili , grind
- 1/2 lb ground pork
- 1 jalapeno , seeded and diced (or more if you like it hot)
- 2 tablespoons ground cumin
- 1 tablespoon cayenne
- 1 tablespoon oregano
- 1 tablespoon dried ancho chile powder
- 1 medium onion, peeled and diced
- 2 garlic cloves, peeled and mashed
- 2-4 dried chipotle chiles
- 1 (28ounce)can whole tomatoes, lightly crushed
- 1 (15ounce)can kidney beansor pinto beans, drained
- 1 cup beef broth
- 1 cup mexican beer(we use Dos Equis) or chicken broth
- 1 cup cheddar cheese, shredded(optional)
- 1 cup sour cream (optional)
DIRECTIONS
- First, if you are using canned broth, heat it to simmer, then dice the dried peppers and place them in the beef broth to soak.
- In a large pot, brown the beef, pork and onions until meat is brown and onions are translucent.
- Add the jalapeño, stock, beer if using, garlic, spices, tomatoes and beans.
- Simmer on low to medium heat- it should slightly steam, but not bubble- for about 30 minutes, until tomatoes and beans are tender.
- May be topped with cheddar cheese and or sour cream before serving.
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