This easy Chihuahua Chili comes together quickly on the stove or in a slow cooker. Flavorful from enchilada sauce, beer, and spices, it is the perfect bowl of red.
112-ounce bottlebeerpossibly Chihuahua, hence the name; If you’d like, you can omit the beer. Just add water or broth if the chili is too thick without the beer.
2 29-ounce canspinto beansdrained
2 15-ounce cansblack beansdrained
1lbground beefbrowned and drained
1tablespoonchile powder or ground chile
1tablespoonground cumin
toppings for chili: sour cream, grated cheddar cheese, chopped cilantro
In large pot, heat oil. Saute onion until translucent, about 3 to 4 minutes.
Add garlic and saute 2 minutes more.
Add tomatoes, enchilada sauce, beer, beans, cumin and chili powder. Bring to boil.
Simmer, partially covered, until slightly thickened and flavors have mingled, about 1 hour on the stovetop.
To make in the slow cooker
If you prefer, after sautéing the onions, meat, and garlic, you can combine all ingredients in a slow cooker. Cook on LOW for 6 to 8 hours or on HIGH for about 4.
Serve with toppings.
If freezing, divide into dinner portions suitable for your family. Cool, label and freeze.To serve: Defrost and reheat. Serve with cheddar cheese, sour cream and chopped cilantro. Shepherd’s bread with butter is a great accompaniment.
Notes
Nutrition facts are for 8 servings, and do not include toppings.