Preparation

• 用2汤匙煮培根。用中火在大荷兰烤箱中的油中的油脂，直到其大部分脂肪呈现，并开始变成褐色，大约5分钟。将切成薄片的Chuck牛排调味3/4茶匙。盐，将热量提高到高，然后炒牛肉，直到失去其原色并在某些地方开始变成褐色。加入地面牛肉和炒菜，搅拌，直到失去其原始颜色，约3分钟。转移到大板上，然后将热量降低到中高。

  添加剩余的2汤匙。橄榄油和锅中的洋葱，以3/4茶匙的价格调味。盐，煮，经常搅拌，直到洋葱变软并开始变成褐色，约6分钟。加入大蒜，墨西哥胡椒和辣椒粉并煮20秒。加入啤酒并煮搅拌，直到啤酒减少约一半，约3分钟。

  Put the beef back into the pot and add the tomato purée and chicken broth. Bring to a boil, then reduce the heat to a gentle simmer (between low and medium-low heat) and cook, stirring occasionally, for 1 hour. Stir in the beans, 1/4 cup of the chopped cilantro, and the oregano, and cook for 20 minutes more. Taste for chili powder, salt, and pepper. Keep warm until serving.

  Just before serving, zest and juice the lime. Mix the remaining 1/4 cup cilantro, the lime zest, and 2 tsp. of the lime juice with the sour cream. Season with salt and pepper and more lime juice to taste. To serve, ladle the chili into large bowls and top each with a dollop of sour cream and a little more cilantro and lime.

提前提示

如果您想将菜放在前方，请在室温下冷却，然后冷藏长达3天。用低火加热，直到整个热量为止。

服务自制的玉米饼and经典酪乳玉米面包。