Recipe: Chihuahua Chili


  • Toppings: sour cream, grated cheddar cheese, chopped cilantro
  • 1 Tablespoon cumin
  • 1 Tablespoon chili powder
  • 1 pound ground beef, browned and drained
  • 2 15-ounce cans black beans, drained
  • 12 ounce bottle of beer (possibly Chihuahua, hence the name; If you’d like, you can omit the beer. Just add water or broth if the chili is too thick without the beer.)2 29-ounce cans pinto beans, drained
  • 1 cup enchilada sauce (we like Las Palmas)
  • + 4 more ingredients
    • 2 cups tomato sauce
    • 3 Tablespoons chopped garlic
    • 2 onions, chopped
    • ¼ cup oil

1. In large pot, heat oil. Saute onion until translucent, about 3 to 4 minutes. Add garlic and saute 2 minutes more. Add tomatoes, enchilada sauce, beer, beans, cumin and chili powder. Bring to boil. Simmer, partially covered, until slightly thickened and flavors have mingled, about 1 hour on the...

View full recipe at SpringPad


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