Cayenne and dried green chili peppers bring the heat, while beer soothes the palate. Serve with cornbread.

Source: Midwest Living
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Ingredients

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Directions

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  • In a large plastic bag, combine flour, basil, garlic salt, cumin and cayenne. Add meat pieces, a few at a time, shaking to coat. In a 4- to 5-quart Dutch oven, brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven; add onion. Cook and stir until onion is tender.

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  • Stir in broth, beer, and water. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.

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  • Stir in potatoes, green chilies with their liquid, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and potatoes are tender. If you like, serve with cornbread.

Nutrition Facts

351 calories; 11 g total fat; 2 g saturated fat; 89 mg cholesterol; 855 mg sodium. 22 g carbohydrates; 3 g fiber; 36 g protein; 7872 IU vitamin a; 9 mg vitamin c; 71 mg calcium; 5 mg iron;

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