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.
