Ingredients

The following ingredients have 4 Servings
  • 2 ounces died ancho chiles stems and seeds removed and flesh torn into 1-inch pieces ((4 to 6))
  • 3 1/2 cups water
  • 1 (28-ounce) can whole peeled tomatoes
  • 3/4 cup crushed corn tortilla chips
  • 1/4 cup canned chipotle chilis in adobo sauce plus 2 teaspoons adobo sauce,
  • 2 tablespoons Vegetable oil
  • 2 pounds 85% lean ground beef ((I used 93% lean))
  • salt and pepper
  • 2 pounds onion, (I used 2 medium-sized onions, chopped fine)
  • 2 jalapeno chilis, (I just used 1, stemmed, seeds reserved, and minced)
  • 6 cloves garlic ((I used 4))
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 2 teaspoons ground coriander
  • 2 teaspoons sugar
  • 1 teaspoon cayenne pepper, (I used 1/2 teaspoon)
  • 1 1/2 cups beer ((I used Budweiser))
  • 3 (15-ounce) cans pinto beans, (rinsed)

Instruction

  • Combine ancho chilis and 1 1/2 cup water in a medium microwave-safe bowl and microwave until softened, about 2 1/2 to 3 minutes. Drain and discard liquid.
  • Place ancho chilis, tomatoes and their juice, remaining 2 cups water, tortilla chips, and chipotle in adobo sauce in a blender and process until smooth, about 1 minute. Set aside.
  • Heat 2 teaspoons oil in a Dutch oven until oil starts to smoke. Add ground beef, 1 teaspoon salt, and pepper and cook until well-browned, breaking into pieces with spoon, 10 to 15 minutes. Drain meat in a colander and set aside.
  • Heat remaining 4 teaspoons oil in Dutch oven and add onions and jalapenos with seeds. Cook for approximately 5 minutes, until onion is nicely browned. Stir in garlic, cumin, chili powder, oregano, coriander, sugar, and cayenne and cook until fragrant, about 30 seconds.
  • Pour in beer and bring to a simmer. Add in beans, ancho-tomato mixture, and beef and return to a simmer. Cover and reduce heat to low. Cook 50 to 60 minutes, stirring occasionally.