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Ingredientes
- 2 lrg Onions (optional)
- 1 x -(up to)
- 6 x Cloves garlic, or possibly more, chopped (optional) Extra virgin olive oil
- 3 lb Chuck steak or possibly stew meat, cubed
- 1 can (7-ounce) Chipotles in Adobo
- 1/3 c. Hatch Extra Warm New Mexico *Pure* Chile Pwdr
- 2 Tbsp. Mexican oregano
- 2 Tbsp. Cumin (more if desired cumin)
- 4 c. Beef stock
- 12 ounce Dark beer (Negro Modelo /
- 2 lb Roma, Plum, Salsaor Saledette tomatoes, diced
Direcciones
- Coat frying pan with extra virgin olive oil, saute/fry onions & garlic till translucent/soft.
- Meanwhile brown beef with some extra virgin olive oil in a large dutch oven. After beef is browned add in onions & garlic,stir. Add in oregano, cumin, chipotles, chile pwdr & 4 ounce beer. cook over medium heat for 10 min. Add in the rest of the beer, beef stock & tomatoes. Bring to a boil and turn heat down to a simmer. Simmer for 2 hrs. Adjust seasoning if you like. At this point I usually add in oregano, cumin & more chile (not*CHILI**) pwdr. Then simmer for 1/2 hour. Serve with minced onions, shredded cheese ( jack & cheddar) and diced fresh chiles - I usually have jalapenos, serranos & Habs available. However this Coyote's chili con carne really gets better when it is cooled & sits overnight in the fridge- then heated & served the next day.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 338g | |
| Recipe makes 8 servings | |
| Calories 393 | |
| Calories from Fat 247 | 63% |
| Total Fat 27.46g | 34% |
| Saturated Fat 10.97g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 491mg | 20% |
| Potassium 546mg | 16% |
| Total Carbs 6.5g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.52g | 1% |
| Protein 26.05g | 42% |
