Ryans Revenge Recipe

Ryans Revenge Recipe

  • 1 1/2 12-ounce cans of beer
  • 5 1/2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon paprika
  • 2 teaspoons beef bouillon granules
  • 1 1/2 teaspoons dried oregano
  • 2 tablespoons olive oil, plus more if necessary
  • 1 3/4 pounds boneless beef chuck, cut into 1/2-inch cubes
  • 1 pound pork loin, cut into 1/2-inch cubes
  • 1/2 teaspoon each salt and pepper
  • 2 medium-sized onions, chopped
  • 1 1/2 Anaheim chili peppers, seeded and chopped
  • 5 cloves of garlic, minced
  • 4 ounces tomato sauce
  • 1 tablespoon ground coriander
  • 1 tablespoon green chili sauce
  • 1 1/2 teaspoons mole poblano (in the supermarket's Mexican section)
  • 1 1/2 teaspoons sugar
  • 1 tablespoon fresh lime juice
  • Grated Monterey Jack cheese (for garnish), optional
  1. Combine the beer, chili powder, cumin, paprika, bouillon granules, and oregano in a large, heavy pot. Add 1 1/4 cups of water. Bring the mixture to a boil, then remove from the heat.
  2. Place 2 tablespoons of oil in a non-stick skillet over medium heat. Brown the meat in small batches, seasoning with salt and pepper. Transfer the meat to the pot with a slotted spoon. Sauté the onions, peppers and garlic over low heat, adding more oil if necessary, until softened, about 8 minutes, then remove to the pot.
  3. Stir in tomato sauce, coriander, chili sauce, mole poblano, and sugar. Bring the mixture to a boil; reduce heat and simmer, covered, for 2 hours.
  4. Just before serving, stir in lime juice. Serve with grated cheese, if desired.
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