4 dried ancho chiles, stemmed and seeded 2-14oz cans dice tomatoes 3-4 Tablespoons vegetable oil 2 lb. chuck roast, cut into 1/2" pieces 1 lb. pork loin, cut into 1/2" pieces 2 onions, chopped 6 garlic cloves 1 Tablespoon dried oregano 2 Tablespoons ground cumin 5 Tablespoons chili powder 1 teaspoon salt 1-4oz can diced green chiles 1/2 cup chopped fresh cilantro 1 serano chile, minced 1-12oz bottle gf beer* 2 cups water 1 Tablespoon chipotle hot sauce 1-1/2 teaspoon sugar 2-15 oz cans kidney, black and or pinto beans, rinsed and drained
Soak ancho chiles in hot water for 30 mintues. Drain and coarsely chop. Add chopped chiles and diced tomatoes to a food processor and process until smooth. Heat 2 Tablespoons oil in a large pot over medium-high heat. When hot, add beef and pork in batches, cooking until just browned. Remove meat to a plate. Add more oil to the pot and add onions and garlic. Stirring and cooking over medium heat until tender. Add oregano, cumin, chile powder and salt; stir and cook for 2 minutes. Add chile puree, green chiles, cilantro and serano chile and stir. Add meat back to pot along with beer, water, chipotle sauce and sugar. Stir well and bring to a boil. Reduce heat to a simmer, partially cover and cook for 2 hours. Add beans and cook for 30 minutes. Serve topped with shredded cheddar cheese or other desired toppings.
Gluten-free beer is now widely available through Budweiser, called Redbridge.