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Categories:
ground beef ground pork onions tomato sauce clear beef flour oregano parsley chili powder paprika cumin salt garlic bay leaves cheese coriander powder cilantro ground chili pepper kidney beans pinto beans
Viewed: 71 - Published at: 2 years agoIngredients
- 4 lbs coarse ground beef (lean)
- 1 lb coarse ground pork (lean)
- 5 large spanish onions - finely chopped
- 5 large Anaheim or New Mexico chili peppers - finely chopped
- 2 - 16 oz cans of tomato sauce
- 2- 14 1/2 oz cans of Swanson Clear beef broth - remove fat
- 2 tsp Mexican Corn Flour (Harina DeAtole)
- 2 tsp Oregano (Heaping)
- 2 tsp Parsley (Heaping)
- 4 tbsp Chili Powder (Heaping)
- 2 tbsp Paprika (Level)
- 2 tbsp Cumin Powder (Heaping)
- 3 tbsp Salt (Level)
- 6 cloves Garlic - Liquify in blender
- 2 Bay Leaves - remove before serving
- 6 oz Monterey Jack Cheese
- 1 tbsp Coriander Powder (Heaping)
- 1 tbsp Cilantro Flakes (Heaping)
- 2 tbsp Ground Chili Pepper (Heaping)
- 1 Large can Kidney beans (Drained)
- 1 Large can Pinto beans (Drained)
- 1- 12 oz can of beer (to thin)
Method
- Brown meat and drain fat, add to pot containing all other ingredients except beans.
- Cook for 3 hours.
- Add beans last 1/2 hour.