Ancho Beer Chili

May 11, 2023May 11, 20230 2
Hearty Ancho Beer Chili perfect for cozy winter meals
in Main

Prep

30 min

Cook

180 min

Ready In

210 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

6 large ancho chilies
2 lbs ground beef
1 lb sweet Italian sausage
3 garlic cloves , minced
1 large sweet onion , chopped
1 can diced green chilies
1 can sliced mushrooms
1 can diced tomatoes
1 can tomato sauce
1 cup beer ( lager or amber )
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon Mexican oregano
3 tablespoons hot chili powder
2 cans light kidney beans , undrained

Nutrision Information

Servings Per Recipe
8
Calories
546
Sugar
10g
Fat
33g
Ancho Beer Chili is a variation of traditional chili that incorporates beer and ancho chilies for a unique flavor experience. Ancho chilies are dried poblano peppers that have a mild, smoky flavor with a hint of sweetness. The addition of beer adds a depth of flavor to the chili, and helps to balance out the heat from the chilies. This chili recipe is perfect for cozy winter meals, and can be made ahead of time for easy weeknight dinners. It's a crowd-pleaser, and can easily be adjusted to suit your tastes by adding more or less spices as desired.

Instructions

1.Preheat the oven to 325°F.
2.Remove the stems and seeds from the ancho chilies and discard. Rinse the chilies and pat them dry.
3.Heat a large Dutch oven over medium heat. Add the ground beef and sausage and cook until browned.
4.Add the garlic and onion, and cook until the onion is translucent.
5.Stir in the green chilies, mushrooms, tomatoes, tomato sauce, beer, salt, pepper, cumin, cayenne pepper, oregano, and chili powder.
6.Add the ancho chilies to the pot, making sure they are covered by the liquid.
7.Cover the pot and transfer it to the oven. Cook for 2 1/2 to 3 hours, until the meat is tender.
8.Remove the chili from the oven and let it cool for 10-15 minutes before serving. Serve with a dollop of sour cream and shredded cheese, if desired.

PROS

This hearty chili is perfect for cold winter evenings.
It’s packed with protein and a variety of vegetables for a well-rounded meal.

It can be made ahead of time and freezes well for quick meals later on.

CONS

The lengthy cooking time can be a bit of a challenge for those short on time.
It also requires quite a few ingredients, some of which may be less commonly found in home kitchens.

HEALTH & BENEFITS

This chili is high in protein and fiber, which can help keep you feeling full and satisfied. The addition of kidney beans adds even more fiber and can aid in digestion.
The ancho chilies used in the recipe are also a good source of vitamins A and C, as well as capsaicin, which has been shown to have anti-inflammatory and pain-relieving properties.

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