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Mexican Beer Chowder Recipe
|Ground beef||1 Pound|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Tomatoes||16 Ounce (1 Can)|
|Refried beans||16 Ounce (1 Can)|
|Beer||12 Ounce (1 Can)|
|Whole kernel corn||12 Ounce, drained (1 Can)|
|Green chili peppers||3 Ounce, drained (1 Can)|
|Chili powder||2 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Tortilla chips||2 Cup (32 tbs)|
|Dairy sour cream||8 Ounce (1 Can)|
|Shredded cheddar cheese||4 Ounce|
Serving size: Complete recipe
Calories 3833 Calories from Fat 2168
% Daily Value*
Total Fat 243 g373.2%
Saturated Fat 104.1 g520.5%
Trans Fat 0.3 g
Cholesterol 577.4 mg
Sodium 4513.9 mg188.1%
Total Carbohydrates 247 g82.5%
Dietary Fiber 48 g191.9%
Sugars 48.8 g
Protein 156 g311.9%
Vitamin A 332.6% Vitamin C 531.3%
Calcium 145.3% Iron 283.1%
*Based on a 2000 Calorie diet
Cut up tomatoes.
Stir undrained tomatoes, refried beans, beer, corn, chili peppers, chili powder, Worcestershire sauce, cumin, and 1 cup water into meat mixture.
Bring to boiling; reduce the heat.
Cover and simmer for 20 minutes; cool.
Pour into a 2-quart freezer container.
Seal, label, and freeze.
To serve, transfer frozen mixture to a large saucepan.
Cover and cook over medium-low heat about 1 hour or till heated through, stirring occasionally.
Arrange chips in soup bowls.
Spoon hot meat mixture over chips.
Sprinkle with cheese and dollop with sour cream.