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Entree
Mexican
6 - 8 servings
5 minutes
50 minutes
2 tablespoons extra virgin olive oil
2 Melissa’s Perfect Sweet Onions, chopped
1 green Bell Pepper, chopped
1 rib celery, chopped
1 clove Melissa's Peeled Garlic, minced
1 bottle porter beer
2 New Mexico Hatch Peppers, roasted, peeled and seeded, diced
¾ pound ground beef
¾ pound beer brats, casing removed
2 (14.5 oz.) cans whole tomatoes
3 packages steamed kidney beans
1 (8 oz.) can tomato sauce
2 tablespoons Chipotle Chili Pepper Powder
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
Heat the olive oil in a large saucepan. Add the onions, bell peppers, celery and garlic. Cook until heated through and onions are translucent.
Stir in remaining ingredients and bring to a boil.
Reduce heat to a simmer and cook, stirring occasionally, for 30 minutes to allow the flavors to blend. Serve hot.
