Name: Leter Buck Red Beer Chili
Yield: 4 servings
Ingredients: 2 dried chipotle chiles; 4 dried ancho chiles; 1 cup tomato sauce; 1 (12 ounce) bottle beer; 1 cup chopped onion; 2 garlic cloves, minced; 2 tablespoons vegetable oil; 2 lbs london broil beef, trimmed of fat and cut into 1/2 inch cubes; 1 12 teaspoons salt; 1 teaspoon fresh ground black pepper; 1 teaspoon ground cumin; 1 tablespoon Worcestershire sauce; 3 tablespoons prepared horseradish; boiled potatoes

Servings: 4 persons

2 dried chipotle chiles
4 dried ancho chiles
1 cup tomato sauce
1 (12 ounce) bottle beer
1 cup chopped onion
2 garlic cloves, minced
2 tablespoons vegetable oil
2 lbs london broil beef, trimmed of fat and cut into 1/2 inch cubes
1 12 teaspoons salt
1 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1 tablespoon Worcestershire sauce
3 tablespoons prepared horseradish
boiled potatoes

1
Add chiles to a large bowl; cover with boiling water; let stand 30 minutes until soft, then seed and stem them.
2
In a food processor or blender, puree the chiles with the tomato sauce and beer; set aside.
3
In a large skillet saute the onions and garlic in the oil until soft.
4
Add in the beef; cook until browned all over, stirring often.
5
Add in the chile puree and the remaining ingredients (except potatoes); simmer, uncovered, 20 minutes, stirring often.
6
This makes a soupy chili, best served in a bowl on a bed of smashed-up boiled potatoes.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Leter Buck Red Beer Chili

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