Ryan's Revenge Chili

John C. Ryan, Murphysboro, Ill.

"My wife used to make a better chili than I do, which is how this recipe got its name."

1 1/2 12-ounce cans of beer
5 1/2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon paprika
2 teaspoons beef bouillon granules
1 1/2 teaspoons dried oregano
2 tablespoons olive oil, plus more if necessary
1 3/4 pounds boneless beef chuck, cut into 1/2-inch cubes
1 pound pork loin, cut into 1/2-inch cubes
1/2 teaspoon each salt and pepper
2 medium-sized onions, chopped
1 1/2 Anaheim chili peppers, seeded and chopped
5 cloves of garlic, minced
4 ounces tomato sauce
1 tablespoon ground coriander
1 tablespoon green chili sauce
1 1/2 teaspoons mole poblano (in the supermarket's Mexican section)
1 1/2 teaspoons sugar
1 tablespoon fresh lime juice
Grated Monterey Jack cheese (for garnish), optional

1. Combine the beer, chili powder, cumin, paprika, bouillon granules and oregano in a large, heavy pot. Add 1 1/4 cups of water.
Bring the mixture to a boil, then remove from the heat.
2. Place 2 tablespoons of oil in a non-stick skillet over medium heat. Brown the meat in small batches, seasoning with salt and pepper.
Transfer the meat to the pot with a slotted spoon. Saute onions, peppers and garlic over low heat, adding more oil if necessary,
until softened, about 8 minutes, then remove to the pot.
3. Stir in tomato sauce, coriander, chili sauce, mole poblano and sugar. Bring the mixture to a boil; reduce heat and simmer, covered, for 2 hours.
4. Just before serving, stir in lime juice. Serve with grated cheese, if desired.

Serves 8. Per serving: 477 calories, 13g carbohydrates, 32g protein, 32g fat, 104mg cholesterol.

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