Ryan's Revenge
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 1/2 teaspoons dried oregano
- 2 tablespoons ground cumin
- 2 teaspoons beef bouillon granules
- 1 tablespoon paprika
- 1 1/2 teaspoons sugar
- 1 tablespoon fresh lime juice
- 1 tablespoon ground coriander
- 4 ounces tomato sauce
- 1/2 teaspoon each salt and pepper
- 1 1/2 12-ounce cans of beer
- 5 1/2 tablespoons chili powder
- 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
- 2 medium-sized onions, chopped
- 1 1/2 anaheim chili peppers, seeded and chopped
- 5 cloves of garlic, minced
- 1 tablespoon green chili sauce
- 1 1/2 teaspoons mole poblano (in the supermarket's mexican section)
- grated monterey jack cheese (for garnish), optional
Preparation 1. Combine the beer, chili powder, cumin, paprika, bouillon granules, and oregano in a large, heavy pot. Add 1 1/4 cups of water. Bring the mixture to a boil, then remove from the heat. 2. Place 2 tablespoons of oil in a non-stick skillet over medium heat. Brown the meat in small batches, seasoning with salt and pepper. Transfer the meat to the pot with a slotted spoon. Sauté the onions, peppers and garlic over low heat, adding more oil if necessary, until softened, about 8 minutes, then remove to the pot. 3. Stir in tomato sauce, coriander, chili sauce, mole poblano, and sugar. Bring the mixture to a boil; reduce heat and simmer, covered, for 2 hours. 4. Just before serving, stir in lime juice. Serve with grated cheese, if desired. Per serving: 477 calories, 13g carbohydrates, 32g protein, 32g fat, 104mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
Preparation 1. Combine the beer, chili powder, cumin, paprika, bouillon granules, and oregano in a large, heavy pot. Add 1 1/4 cups of water. Bring the mixture to a boil, then remove from the heat. 2. Place 2 tablespoons of oil in a non-stick skillet over medium heat. Brown the meat in small batches, seasoning with salt and pepper. Transfer the meat to the pot with a slotted spoon. Sauté the onions, peppers and garlic over low heat, adding more oil if necessary, until softened, about 8 minutes, then remove to the pot. 3. Stir in tomato sauce, coriander, chili sauce, mole poblano, and sugar. Bring the mixture to a boil; reduce heat and simmer, covered, for 2 hours. 4. Just before serving, stir in lime juice. Serve with grated cheese, if desired. Per serving: 477 calories, 13g carbohydrates, 32g protein, 32g fat, 104mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
