New Mexicana Chili

By Cookie67

Ingredients

• Garnishes:
• 3 lbs. boneless pork butt, trimmed into 1-inch pieces (pork stew meat is fine)
• 3/4 Cup flour, for dredging
• 1-2 tsp. PENZEYS FRESHLY GROUND PEPPER
• 1/2 Cup olive oil, divided
• 3/4 Cup diced onion (1 large onion)
• 6-8 cloves garlic, minced (or 1-11/2 tsp. PENZEYS MINCED GARLIC)
• 4 poblano chili peppers, seeded and chopped (Cathy likes to roast them first)
• 4 Anaheim chili peppers, seeded and chopped (Cathy likes to roast them first)
• 1 28-oz. can puréed or crushed tomatoes
• 2 tsp. CHICKEN SOUP BASE
• 2 Cups water
• 1 bottle of amber beer
• 1 tsp. CHILI POWDER (your choice)
• 1 TB. SOUTHWEST SEASONING (or 2 tsp. ARIZONA DREAMING)
• 1/4 tsp. CRUSHED JALAPEÑO (or 1 small jalapeño, minced)
• 1 TB. sugar
• shredded Monterey Jack cheese
• sour cream
• sliced green peppers

Details

Servings 12

Preparation

Step 1

If you are going to roast the peppers, do it first: grill, or broil until nearly brown, then seal in a thick plastic bag for 5 minutes. Remove the skin and seeds, and chop.

Combine the flour and PEPPER in a zip-top bag. Add the pork cubes a handful at a time and shake to coat. In a large, heavy pot, heat 2 TB. of the olive oil over medium-high heat. Add the meat in small batches and cook until nicely browned, adding more oil if necessary. Set the meat aside. In the same pot, heat 2 more TB. of olive oil. Add the onion and cook until clear. Add in the garlic and the chili peppers and cook for 2 minutes. Add in the pork, CHICKEN SOUP BASE, water, tomatoes and beer. Add the CHILI POWDER, SOUTHWEST SEASONING, JALAPEÑO and sugar. Simmer over low heat for 1 hour, stirring frequently.

Prep. time: 30 minutes
Cooking time: 60 minutes
Serves: 10-12

Nutritional Information:
Servings 12; Serving Size 1 cup (260g); Calories 380; Calories from fat 190; Total fat 21g; Cholesterol 65mg; Sodium 1520mg; Carbohydrate 25g; Dietary Fiber 6g; Sugars 2g; Protein 23g.