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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.

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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.

Nutritional Facts

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