Ryan's Revenge

Recipe Ingredients

1 1/2		Beer - (12-oz cans)
5 1/2 tablespoons	82ml	Chili powder
2 tablespoons	30ml	Ground cumin
1 tablespoon	15ml	Paprika
2 teaspoons	10ml	Beef bouillon granules
1 1/2 teaspoons	7.5ml	Dried oregano
2 tablespoons	30ml	Olive oil - plus more
		If necessary
1 3/4 lbs	794g / 28oz	Boneless beef chuck - cut 1/2" cubes
1 lb	454g / 16oz	Pork loin - cut 1/2" cubes
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 teaspoons	10ml	Onions - chopped (medium)
1 1/2		Anaheim chili peppers - seeded, chopped
5		Garlic cloves - minced
4 oz	113g	Tomato sauce
1 tablespoon	15ml	Ground coriander
1 tablespoon	15ml	Green chili sauce
1 1/2 teaspoons	7.5ml	Mole poblano
		= (in the supermarket's Mexican section)
1 1/2 teaspoons	7.5ml	Sugar
1 tablespoon	15ml	Fresh lime juice
		Optional Garnish
		Grated Monterey Jack cheese

Recipe Instructions

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.

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. Saute the onions, peppers and garlic over low heat, adding more oil if necessary, until softened, about 8 minutes, then remove to the pot.

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.

Just before serving, stir in lime juice. Serve with grated cheese, if desired.

This recipe yields 8 servings.

Per serving: 477 calories, 13g carbohydrates, 32g protein, 32g fat, 104mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 09-24-2000

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