Mexican Beer Chowder
|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|
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.