Nick Prochilo
Chef Extraordinaire
I made this last night with left over chuck roast and man was it good.
2 pounds smoked chuck roast or Italian sausage removed from casing and browned
1 cup onions, chopped
1 tablespoon oil
1 cup green pepper, chopped
2 cloves garlic, minced
28 ounces can tomatoes, undrained & cut up
15 ounces can tomatoe sauce
12 ounces can beer
4 ounces green chilies, undrained & chopped
1 - 4 teaspoons chipotle pepper or chili powder, more or less depending on taste
2 teaspoons cumin
1/4 teaspoon cayenne pepper, if desired
1/4 teaspoon oregano
2 cans kidney beans (15 1/2 ounces each), undrained
1. In a large sauce pan or Dutch oven, brown onions in oil.
2.Add remaining ingedients except kidney beans. Bring to a boil; reduce heat. Simmer uncovered for 1 1/2 to 2 hours, stirring occasionly.
3.Stir in kidney beans; simmer until thoroughly heated & serve.
2 pounds smoked chuck roast or Italian sausage removed from casing and browned
1 cup onions, chopped
1 tablespoon oil
1 cup green pepper, chopped
2 cloves garlic, minced
28 ounces can tomatoes, undrained & cut up
15 ounces can tomatoe sauce
12 ounces can beer
4 ounces green chilies, undrained & chopped
1 - 4 teaspoons chipotle pepper or chili powder, more or less depending on taste
2 teaspoons cumin
1/4 teaspoon cayenne pepper, if desired
1/4 teaspoon oregano
2 cans kidney beans (15 1/2 ounces each), undrained
1. In a large sauce pan or Dutch oven, brown onions in oil.
2.Add remaining ingedients except kidney beans. Bring to a boil; reduce heat. Simmer uncovered for 1 1/2 to 2 hours, stirring occasionly.
3.Stir in kidney beans; simmer until thoroughly heated & serve.