Ryan's Revenge Recipe

Name: Ryan's Revenge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 12-ounce cans of beer; 5 1/2 tablespoons chili powder; 2 tablespoons ground cumin; 1 tablespoon paprika; 2 teaspoons beef bouillon granules; 1 1/2 teaspoons dried oregano; 2 tablespoons olive oil, plus more if necessary; 1 3/4 pounds boneless beef chuck, cut into 1/2-inch cubes; 1 pound pork loin, cut into 1/2-inch cubes; 1/2 teaspoon each salt and pepper; 2 medium-sized onions, chopped; 1 1/2 Anaheim chili peppers, seeded and chopped; 5 cloves of garlic, minced; 4 ounces tomato sauce; 1 tablespoon ground coriander; 1 tablespoon green chili sauce; 1 1/2 teaspoons mole poblano (in the supermarket's Mexican section); 1 1/2 teaspoons sugar; 1 tablespoon fresh lime juice; Grated Monterey Jack cheese (for garnish), optional

Servings: persons

1 1/2 12-ounce cans of beer
5 1/2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon paprika
2 teaspoons beef bouillon granules
1 1/2 teaspoons dried oregano
2 tablespoons olive oil, plus more if necessary
1 3/4 pounds boneless beef chuck, cut into 1/2-inch cubes
1 pound pork loin, cut into 1/2-inch cubes
1/2 teaspoon each salt and pepper
2 medium-sized onions, chopped
1 1/2 Anaheim chili peppers, seeded and chopped
5 cloves of garlic, minced
4 ounces tomato sauce
1 tablespoon ground coriander
1 tablespoon green chili sauce
1 1/2 teaspoons mole poblano (in the supermarket's Mexican section)
1 1/2 teaspoons sugar
1 tablespoon fresh lime juice
Grated Monterey Jack cheese (for garnish), optional

1
1.
2
Combine the beer, chili powder, cumin, paprika, bouillon granules, and oregano in a large, heavy pot.
3
Add 1 1/4 cups of water.
4
Bring the mixture to a boil, then remove from the heat.
5
2.
6
Place 2 tablespoons of oil in a non-stick skillet over medium heat.
7
Brown the meat in small batches, seasoning with salt and pepper.
8
Transfer the meat to the pot with a slotted spoon.
9
Saute the onions, peppers and garlic over low heat, adding more oil if necessary, until softened, about 8 minutes, then remove to the pot.
10
3.
11
Stir in tomato sauce, coriander, chili sauce, mole poblano, and sugar.
12
Bring the mixture to a boil; reduce heat and simmer, covered, for 2 hours.
13
4.
14
Just before serving, stir in lime juice.
15
Serve with grated cheese, if desired.

938

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/2 12-ounce cans of beer, 5 1/2 tablespoons chili powder, 2 tablespoons ground cumin, 1 tablespoon paprika, and more.

Yes, Ryan's Revenge falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ryan's Revenge

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions