Chili Con Coors
26 ingredients
13 steps
Ingredients
- 1 tablespoon olive oil
- 1/4 lb crispy diced bacon
- 1 large diced onion
- 4 garlic cloves, minced
- 1 stalk celery, diced
- 1 medium diced green pepper
- 1 medium diced red pepper
- 1 tablespoon olive oil
- 2 lbs ground beef, cooked and drained
- 1 (28 ounce) can B&M baked beans
- 4 tablespoons white flour
- 2 (16 ounce) cans stewed tomatoes
- 1 (16 ounce) can tomato paste
- 2 (16 ounce) cans red kidney beans
- 1/2 lb sliced mushrooms
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lime juice
- 1 (14 ounce) can beef broth
- 1 teaspoon cayenne pepper
- 4 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon oregano
- Tabasco sauce (to taste)
- 1 teaspoon sugar
- 1 (4 -7 ounce) can chopped green chilies
- 1 (12 ounce) can Coors beer
Directions
-
1In a large pot, cook bacon in 1 T olive oil, and set aside.
-
2To same pot, saute onion, garlic, celery, and peppers.
-
3In separate pan, cook ground beef in 1 T olive oil.
-
4Drain and add beef to saute mixture.
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5Mash B&M beans using a potato masher, mix in 4 T white flour, and set aside.
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6Add remaining ingredients and spices.
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7Add cooked bacon, bean/flour mixture, and beer.
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8Stir well, cover, and bring to boil.
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9Simmer, covered, for 3 hours.
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10Taste and re-season with spices.
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11Refrigerate overnight (if you can wait).
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12Reheat next day and enjoy!
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13Serve with grated cheddar or jack cheese and/or sour cream.
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