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RYAN'S REVENGE




Source of Recipe


Simply Delicious® by Sheila Lukins, PARADE®, September 2000


Recipe Introduction


John C. Ryan, Murphysboro, Ill.
"My wife used to make a better chili than I do, which is how this recipe
got its name."


List of 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

Recipe



1. 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.

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

3. 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.

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

Makes 8 servings.