Method

Chop onion & garlic VERY fine.

Roast Anaheim chili peppers until the skin is completely blackened. (A small hand torch works great for this). Strip off skin under running water. Split open and de-seed and de-vein them. Chop fine.

Blanch the tomatoes in boiling water until the skin comes off easily. Remove skin and de-seed them. Chop VERY fine.

Sautee all the above in olive oil over HIGH HEAT until onions are clear-Continuously stir-  DO NOT BURN.

Pour beef broth into a 1 gallon stock pot (stainless is best), and add sautéed ingredients. Leave on low heat for now.

Brown the meats over HIGH HEAT in olive oil a little at a time, adding them to the stock pot as you go.

Add tomato sauce.

Place the re-hydrated red chili peppers (remove most seeds and the stems), into a blender and cover with the retained water. Blend until it’s all a liquid. Strain into the stock pot.

Add water as needed to keep everything covered.

Add all spices to stockpot.

Cook for 1 ½  hours at low heat, stirring often-DO NOT BURN!

Add beer and cook another ½ hour

Taste test and season as needed. It should have a bite at about 10 seconds on the palate. The bite should last 20 seconds.

 Add some good, homemade cornbread to make it real pleaser!

Contributor: Jerry Lewis

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