Estimated Nutrition (whole recipe, rough)
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sausage | 100g cooked | 301 |
| Beef | 100g cooked | 250 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons vegetable oil
- 2⅔ pounds lean boneless beef, preferably round steak, cut into 1-inch cubes
- 2 pounds fresh Mexican chorizo or spicy Spanish smoked pork-based sausages, removed from their casings and coarsely chopped
- 3 medium yellow onions, coarsely chopped
- 5 cloves garlic, crushed through a garlic press
- 2 fresh jalapeño chiles, seeded, ribs removed, and minced
- 1 (4-ounce) can chopped mild green chiles, drained
- 3 to 4 tablespoons chili powder, depending on strength
- 2 teaspoons ground cumin
- 1 tablespoon dried oregano, preferably Mexican (available from Mexican markets)
- 2 (28-ounce cans) whole tomatoes
- 1 (12-ounce) bottle dark ale or beer, preferably Mexican
- ½ cup tequila
- 1 cup canned beef broth
- 3 tablespoons unsweetened cocoa powder
- ½ teaspoon ground cinnamon
- salt and freshly ground pepper, to taste
- light brown sugar, to taste
- =
Directions
Heat the oil in a large (6- to 8-quart) cast-iron dutch oven over medium-high heat for 1 minute.
Add the beef and cook, turning the beef often so it browns on all sides, 7 to 9 minutes.
Using a slotted spoon, transfer to a bowl and reserve.
Add the chorizo to the dutch oven and cook, stirring constantly, until browned, 8 minutes.
Using a slotted spoon, transfer the chorizo to the bowl with the beef and reserve until ready to use.
Add the onion and garlic to the dutch oven and cook, stirring, for 1 minute.
Add the reserved meats, jalapeño chiles, green chiles, chili powder, cumin, and oregano and mix until combined.
Stir in the tomatoes, ale, tequila, beef broth, cocoa powder, and cinnamon until well blended.
Bring to a boil.
Reduce the heat to medium-low and simmer, stirring often, for 2 hours.
Season with salt, pepper, and brown sugar.
Serve hot, passing the toppings separately, if desired.
Category:Cathy's Recipes
Category:Chili Recipes
Category:Beef Recipes
Category:Chorizo Recipes
Category:Onion Recipes
Category:Tomato Recipes
Category:Jalapeno pepper Recipes
Category:Fresh chile pepper Recipes
Category:Ale Recipes
Category:Recipes with Beer
Category:Tequila Recipes