Brown ground beef thoroughly. Rehydrate ancho chiles
in 1 cup water (3 minutes in high microwave). Blend
ancho, tomatoes, water, tortillas and chipotle. Set
aside. Remove fully cooked ground beef and strain.
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In same pot, add vegetable oil, onions and
jalapenos. Cook 5 minutes until well softened. Add
garlic, chile powder, cumin, oregano, sugar,
coriander and cayenne. Cook for a few minutes to
allow spices to bloom (approx 30 seconds). Add
beer and chile sauce. Return beef to pot. Heat to
a simmer and cook on low for 50-60 minutes.
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