Mexican Beer Chowder Recipe
Ingredients
| Ground beef | 1 pound | |
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Tomatoes | 1 16 Ounce | |
| Refried beans | 1 16 Ounce | |
| Beer | 1 12 Ounce | |
| Whole kernel corn | 1 12 Ounce, drained | |
| Green chili peppers | 1 4 Ounce, drained | |
| Chili powder | 2 Tablespoon | |
| Worcestershire sauce | 2 Tablespoon | |
| Ground cumin | 1/2 Teaspoon | |
| Tortilla chips | 2 Cup (16 tbs) | |
| 1 8-ounce carton dairy sour cream | ||
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
Directions
In a Dutch oven cook beef, onion, and garlic till meat is brown and onion is tender; drain.
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.
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.
Chef
