Marilicious Chili!

Marilicious Chili


6 pasilla dried peppers

2 Ancho peppers

6 Morita peppers

2 Fresh Jalapenos diced

1 Green bell Pepper diced

2 bay leaves

1 tspn cumin

1 tspn black pepper

1 tbls brown sugar

1 tspn salt

1 tbls white wine vinegar

5 garlic cloves-minced

½ lg onion diced

1 pkg Maplewood smoked bacon

2-3 lbs steak tips cut into small chunks

1 bottle amber or dark beer

Sour Cream and Lime wedges for garnish


Gently toast the chiles in a hot skillet on medium heat until fragrant and puffy. Be careful not to burn them. Remove from skillet and place in a bowl of hot water till they are soft. You can weigh them down with something heavy so they don’t float.

Drain them and remove seeds and stems. Put chiles in a blender with cumin, pepper salt and ¼ cup of the soaking water. Blend on high speed until you have a smooth puree, add more water if too thick.

Next cut bacon into small pieces and cook in skillet till brown and crispy. Remove bacon but leave drippings in pan. Add diced onions and cook till onions are browned a bit. Add diced Bell pepper and Jalapenos. Cook for another 5 minutes. Remove from pan and set aside.

In the same pan, brown meat in small batches.

In a medium soup pot, add 1 tbsp. olive oil and chile puree. Cook slowly on med heat till puree thickens. Add half the amber beer and all remaining ingredients that were set aside. Add ½ cup beef broth and reduce heat. Simmer on low for about 1 hour, stirring occasionally. Add remaining beer and cook for another hour. Taste for Salt add if needed. Remove from heat, let rest for 1 minutes and then serve with lime wedges and a dollop of sour cream.

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