Lunch / Dinner
Mexican Beer Chili
Fall, football, and chili are synonymous with tailgating. Give your menu a Mexican twist with chiles, spices, and dark Mexican beer for an ultra-satisfying, warming soup.
FOR THE CHILE PASTE, TOAST:
FOR THE CHILI, COOK:
Test Kitchen Tip
Keep chili warm at the tailgate in a slow cooker set to low.
For the chile paste, toast chiles in a large pot over medium-high heat until fragrant, turning often, 3–5 minutes; transfer to a 1-quart Pyrex measuring cup. Add 3 cups broth, cover, and microwave on high until broth simmers, about 5 minutes; set aside 20 minutes.
Purée chiles with broth in a blender, then strain through a fine-mesh sieve; discard solids.
For the chili, cook bacon in same pot until crisp; transfer to a paper-towel-lined plate and reserve 2 Tbsp. drippings.
Brown pork in drippings over medium-high heat, about 6 minutes. Transfer pork and any juices to a bowl.
Add 1 Tbsp. drippings and onions to pot; cook until softened, 2–3 minutes. Stir in tomato paste, cumin, garlic, oregano, and coriander; cook until fragrant, 1 minute.
Stir in beer, diced tomatoes, chipotles, remaining 1 cup broth, chile paste, bacon, and pork. Bring chili to a boil, then reduce heat to medium-low, and simmer, partially covered, until pork is fork-tender, 2 hours.
Stir in beans and simmer chili 30 minutes more; stir in lime juice and season with salt and pepper. Serve chili with sour cream, scallions, and lime wedges.
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 50mg 16%
Sodium 522mg 21%
Carbs 28g 9%
*Percent Daily Values are based on a 2,000 calorie diet.