Categories: Beef, Chili, Main Dish

Ingredients

• 2 dried chipotle chiles
• 4 dried ancho chiles
• 1 cup tomato sauce
• 1 (12 ounce) bottle beer
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 tablespoons vegetable oil
• 2 lbs london broil beef, trimmed of fat and cut into 1/2 inch cubes
• 1 1/2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon ground cumin
• 1 tablespoon Worcestershire sauce
• 3 tablespoons prepared horseradish
• boiled potatoes

Directions

1. Add chiles to a large bowl; cover with boiling water; let stand 30 minutes until soft, then seed and stem them.

2. In a food processor or blender, puree the chiles with the tomato sauce and beer; set aside.

3. In a large skillet saute the onions and garlic in the oil until soft.

4. Add in the beef; cook until browned all over, stirring often.

5. Add in the chile puree and the remaining ingredients (except potatoes); simmer, uncovered, 20 minutes, stirring often.

6. This makes a soupy chili, best served in a bowl on a bed of smashed-up boiled potatoes.

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