Ingredients:

• 2 Chipotle Chiles
• 2 Ancho Chiles
• 2 Pasilla Chiles
• 12 ounces Mexican beer
• 1 tablespoon olive or vegetable oil
• 1 medium, yellow onion, chopped
• 2 cloves of garlic, minced
• 2 lbs flatiron steak, ground
• 2 large tomatoes, chopped
• 1 5.5 oz can tomato juice
• 2 teaspoons Worcestershire sauce
• 4 tablespoons Ancho chili powder
• 1 teaspoon Cumin seed, crushed
• 1 teaspoon smoked sweet Paprika
• 1 teaspoon dried Mexican oregano

Directions:

1. Cut chiles and remove all stems and seeds
2. Heat a saucepan and add chilies. Allow chilies to warm - just enough to release their aroma.
3. Add beer to the saucepan and bring mixture to a boil, reduce heat and simmer 20-30 minutes
4. In a dutch oven or large chili pot, add 1/2 of the vegetable or olive oil and brown meat until cooked through. Remove meat from pan and drain excess fat in a colander.
5. In the dutch oven or large chili pot, add remaining vegetable or olive oil and saute onions and garlic until tender. Return chili meat to pan, mix thoroughly.
6. Add tomatoes and tomato juice, Worcestershire sauce and spices
7. Put the chilies and cooking liquid in a blender and puree'. Strain mixture through a small colander or sieve into the chili pot.
8. Simmer for 1 hour and serve.

Fresh baked cornbread makes a great compliment to this chili! Use the leftover chili in Chili Enchiladas.

Serves: 8

Nutritional Information (per serving):

Calories 260
Protein 23g
Carbs 8g
Fat 14g
Sat Fat 5g
Trans Fat 0g
Fiber 3g
Sodium 142mg
Sugar 3g