Ryan's Revenge

Name: Ryan's Revenge
Ingredients: 1 1/2 12-ounce cans of beer; 5 1/2 tablespoons chili powder; 2 tablespoons ground cumin; 1 tablespoon paprika; 2 teaspoons beef bouillon granules; 1 1/2 teaspoons dried oregano; 2 tablespoons olive oil, plus more if necessary; 1 3/4 pounds boneless beef chuck, cut into 1/2-inch cubes; 1 pound pork loin, cut into 1/2-inch cubes; 1/2 teaspoon each salt and pepper; 2 medium-sized onions, chopped; 1 1/2 Anaheim chili peppers, seeded and chopped; 5 cloves of garlic, minced; 4 ounces tomato sauce; 1 tablespoon ground coriander; 1 tablespoon green chili sauce; 1 1/2 teaspoons mole poblano (in the supermarket's Mexican section); 1 1/2 teaspoons sugar; 1 tablespoon fresh lime juice; Grated Monterey Jack cheese (for garnish), optional

20 ingredients

15 steps

Ingredients

1 1/2 12-ounce cans of beer
5 1/2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon paprika
2 teaspoons beef bouillon granules
1 1/2 teaspoons dried oregano
2 tablespoons olive oil, plus more if necessary
1 3/4 pounds boneless beef chuck, cut into 1/2-inch cubes
1 pound pork loin, cut into 1/2-inch cubes
1/2 teaspoon each salt and pepper
2 medium-sized onions, chopped
1 1/2 Anaheim chili peppers, seeded and chopped
5 cloves of garlic, minced
4 ounces tomato sauce
1 tablespoon ground coriander
1 tablespoon green chili sauce
1 1/2 teaspoons mole poblano (in the supermarket's Mexican section)
1 1/2 teaspoons sugar
1 tablespoon fresh lime juice
Grated Monterey Jack cheese (for garnish), optional

Directions

1

1.
2

Combine the beer, chili powder, cumin, paprika, bouillon granules, and oregano in a large, heavy pot.
3

Add 1 1/4 cups of water.
4

Bring the mixture to a boil, then remove from the heat.
5

2.
6

Place 2 tablespoons of oil in a non-stick skillet over medium heat.
7

Brown the meat in small batches, seasoning with salt and pepper.
8

Transfer the meat to the pot with a slotted spoon.
9

Saute the onions, peppers and garlic over low heat, adding more oil if necessary, until softened, about 8 minutes, then remove to the pot.
10

3.
11

Stir in tomato sauce, coriander, chili sauce, mole poblano, and sugar.
12

Bring the mixture to a boil; reduce heat and simmer, covered, for 2 hours.
13

4.
14

Just before serving, stir in lime juice.
15

Serve with grated cheese, if desired.