Flying Monkey Chili

2019-03-07
  • Yield : 8 to 10 servings
  • Prep Time : 30m
  • Cook Time : 30m
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Ingredients

  • 1 pound pork tenderloin, cubed
  • 1 pound sirloin tip, cubed
  • 2 pounds ground beef
  • Salt and freshly ground black pepper
  • 1 medium onion, chopped
  • 1 green pepper, seeded and chopped
  • 5 cloves garlic, chopped
  • 1 poblano pepper, chopped
  • 2 large jalapeno pepper, chopped
  • 2 tablespoons granulated garlic
  • 2 tablespoons granulated onion
  • 2 to 3 tablespoons chili powder
  • 2 to 3 tablespoons ground cumin
  • 2 tablespoons ground oregano
  • Flour, as needed to thicken
  • 32 ounces amber beer, (recommended: Flying Monkey Amber Ale)
  • 1 cup dry pinto beans, soaked overnight
  • 23 ounces smoked chipotle peppers in adobe sauce
  • 24 ounces beef broth
  • 16 ounces tomato sauce
  • Shredded cheese, jalapenos, lime wedges, for serving

Method

Step 1

In a large soup pot over medium heat, brown the cubed pork, sirloin and ground beef. Season with salt and pepper, to taste. 

Step 2

Add all of the chopped vegetables and the dry spices and cook until the vegetables are cooked through. Add enough flour to make the roux and cook for 2 minutes. 

Step 3

Stir in the beer of choice and cook until everything is combined and hot. Add the beans, chipotle, beef broth and tomato sauce, and bring to a simmer. Once at a simmer, turn the heat to low and cook until the beans are soft. Ladle into serving dishes and top with shredded cheese, jalapenos, and lime wedges.

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