CHILI CON COORS

Chili Con Coors image

The Coors beer (or your favorite), combined with the ingredients adds a great flavor to this chili. I've been making this for years and still enjoy it every time!

Provided by Maine-iac

Categories Lunch/Snacks

Time 3h30m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 26

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Ingredients

1 tablespoon olive oil
1/4 lb crispy diced bacon
1 large diced onion
4 garlic cloves, minced
1 stalk celery, diced
1 medium diced green pepper
1 medium diced red pepper
1 tablespoon olive oil
2 lbs ground beef, cooked and drained
1 (28 ounce) can B&M baked beans
4 tablespoons white flour
2 (16 ounce) cans stewed tomatoes
1 (16 ounce) can tomato paste
2 (16 ounce) cans red kidney beans
1/2 lb sliced mushrooms
2 tablespoons Worcestershire sauce
2 tablespoons lime juice
1 (14 ounce) can beef broth
1 teaspoon cayenne pepper
4 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon oregano
Tabasco sauce (to taste)
1 teaspoon sugar
1 (4 -7 ounce) can chopped green chilies
1 (12 ounce) can Coors beer

Steps:

In a large pot, cook bacon in 1 T olive oil, and set aside.
To same pot, sauté onion, garlic, celery, and peppers.
In separate pan, cook ground beef in 1 T olive oil.
Drain and add beef to sauté mixture.
Mash B&M beans using a potato masher, mix in 4 T white flour, and set aside.
Add remaining ingredients and spices.
Add cooked bacon, bean/flour mixture, and beer.
Stir well, cover, and bring to boil.
Simmer, covered, for 3 hours.
Taste and re-season with spices.
Refrigerate overnight (if you can wait).
Reheat next day and enjoy!
Serve with grated cheddar or jack cheese and/or sour cream.

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