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Mexican Beer Chowder

New.Wife's picture
Ingredients
  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
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Party, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
70 Minutes
Ready In: 
90 Minutes

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