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

  1. 1
    In a large pot, cook bacon in 1 T olive oil, and set aside.
  2. 2
    To same pot, saute onion, garlic, celery, and peppers.
  3. 3
    In separate pan, cook ground beef in 1 T olive oil.
  4. 4
    Drain and add beef to saute mixture.
  5. 5
    Mash B&M beans using a potato masher, mix in 4 T white flour, and set aside.
  6. 6
    Add remaining ingredients and spices.
  7. 7
    Add cooked bacon, bean/flour mixture, and beer.
  8. 8
    Stir well, cover, and bring to boil.
  9. 9
    Simmer, covered, for 3 hours.
  10. 10
    Taste and re-season with spices.
  11. 11
    Refrigerate overnight (if you can wait).
  12. 12
    Reheat next day and enjoy!
  13. 13
    Serve with grated cheddar or jack cheese and/or sour cream.

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