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
Directions
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.
Tips
Gluten-free beer is now widely available through Budweiser, called Redbridge.
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