Hold my Beer Chili is amazing - Kitchen Wrangler | Melissa Guerra
Hold my Beer Chili is rich, spicy and the perfect bowl of red for cold winter days. Serve with tortilla chips and maybe another beer!
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Cooking tools:
- Pressure cooker
- Saucepan
- Blender
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Measuring spoon
- Wooden spoon
- Colander
- Mixing bowl
- Fine-mesh sieve
- Ladle
- Tongs
Ingredients
- 4 oz dried chile ancho (57g)
- 2 cups water (480ml)
- 2 cloves garlic
- 7oz can chile chipotle (199g)
- 1/4 cup olive oil (60ml)
- 1 large onion, chopped
- 3 lbs. bone-in beef chuck roast cut into small cubes, bones reserved (1.5kg)
- 14.5oz can tomatoes, drained (411g)
- 2 tsp. salt or to taste (8g)
- ½ tsp. ground black pepper (1g)
- ¼ tsp. ground cumin (1g)
- 12oz beer (355ml)
- ¼ cup dried corn tortilla mix (31g)
- Optional Sides: tortilla chips, crackers
- Optional toppings: grated cheese, chopped cilantro, chopped onions, avocado
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