Ryan's Revenge
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
5.5 tbsps
Chili Powder2 tbsps
Ground Cumin1 tbsp
Paprika1.5 tsps
Oregano (dried)2 medium
Onion (chopped)5 cloves
Garlic (minced)110 g
Tomato Sauce1 tbsp
Ground Coriander1 tbsp
Green Chili Sauce1.5 tsps
Sugar1 tbsp
Lime Juice (fresh)Directions:
1
Combine the beer, chili powder, cumin, paprika, bouillon granules, and oregano in a large, heavy pot
2
Add 1 1/4 cups of water
3
Bring the mixture to a boil, then remove from the heat
4
Place 2 tablespoons of oil in a non-stick skillet over medium heat
5
Brown the meat in small batches, seasoning with salt and pepper
6
Transfer the meat to the pot with a slotted spoon
7
Sauté the onions, peppers and garlic over low heat, adding more oil if necessary, until softened, about 8 minutes, then remove to the pot
8
Stir in tomato sauce, coriander, chili sauce, mole poblano, and sugar
9
Bring the mixture to a boil; reduce heat and simmer, covered, for 2 hours
10
Just before serving, stir in lime juice
11
Serve with grated cheese, if desired
12
Combine the beer, chili powder, cumin, paprika, bouillon granules, and oregano in a large, heavy pot
13
Add 1 1/4 cups of water
14
Bring the mixture to a boil, then remove from the heat
15
Place 2 tablespoons of oil in a non-stick skillet over medium heat
16
Brown the meat in small batches, seasoning with salt and pepper
17
Transfer the meat to the pot with a slotted spoon
18
Sauté the onions, peppers and garlic over low heat, adding more oil if necessary, until softened, about 8 minutes, then remove to the pot
19
Stir in tomato sauce, coriander, chili sauce, mole poblano, and sugar
20
Bring the mixture to a boil; reduce heat and simmer, covered, for 2 hours
21
Just before serving, stir in lime juice
22
Serve with grated cheese, if desired