Lunch Recipe

Chili - The Heat is On!

It sneaks up on some and hits some right at the first. This well-seasoned chili warms you all over.

INGRIDIENT

½ cup canola oil

2 onions, chopped

6 cloves garlic, sliced

1 green bell pepper, chopped

3 serrano peppers, chopped

1 pound ground beef

1 pound ground pork

1 tablespoon fresh lime juice

2 tablespoons chili powder

1 tablespoon cayenne pepper

1 tablespoon ground black pepper

1 tablespoon kosher salt

2 (16 ounce) bottles dark beer

2 (16 ounce) cans diced tomatoes

20 fluid ounces tomato juice

DIRECTION

Step: 1

Heat the oil in a large stock pot over medium heat. Crumble the beef and pork into the pot. Cook, stirring frequently, until no longer pink. Drain off the grease, leaving just a thin layer. Cook the onion, garlic, bell pepper, and serrano pepper in the remaining oil until the onions soften, about 5 minutes.

Step: 2

Add the lime juice, chili powder, cayenne pepper, black pepper, salt, and 1 1/2 bottles of dark beer. Slowly add the last 1/2 bottle of beer while stirring. Stir in the tomatoes and tomato juice. Reduce heat to low. Simmer 1 hour.

NUTRITION FACT

Per Serving: 304 calories; protein 15g; carbohydrates 11.9g; fat 19.6g; cholesterol 47.5mg; sodium 789.6mg.

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